Refried Beans

This recipe goes with Enchilada Casserole

Yield: 5 cups (serving size: 1/2 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 165
  • Calories from fat: 4%
  • Fat: 0.8g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 0.2g
  • Polyunsaturated fat: 0.3g
  • Protein: 9.9g
  • Carbohydrate: 30.8g
  • Fiber: 6g
  • Cholesterol: 0.0mg
  • Iron: 3.2mg
  • Sodium: 72mg
  • Calcium: 67mg

Ingredients

  • 1 pound dried pinto beans or black beans
  • 5 cups water
  • 3/4 cup chopped onion
  • 2 garlic cloves, chopped
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt

Preparation

  1. Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans, and bring to a boil; cook 2 minutes. Remove from heat; cover and let stand 1 hour.
  2. Drain beans, and return to pan. Add 5 cups water, onion, and garlic; bring to a boil. Cover, reduce heat, and simmer 2 hours or until tender. Drain beans in a colander over a bowl, reserving 1 1/2 cups cooking liquid. Combine reserved cooking liquid, chili powder, cumin, pepper, and salt in pan. Add half of beans, and mash. Stir in remaining beans; cook over medium-low heat 5 minutes or until thickened, stirring occasionally.
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