Refried Pinto Beans with Chipotle

recipe
Bacon and chipotle chiles permeate the beans with smoky flavor. Reserve some of the water the beans cook in for this dish; if you've discarded that liquid, use water or chicken broth instead. Start with one-half cup of the cooking liquid--if the beans are too thick, add additional liquid one-fourth cup at a time.

Yield:

6 servings (serving size: about 1/2 cup)

Recipe from

Nutritional Information

Calories 181
Caloriesfromfat 28 %
Fat 5.7 g
Satfat 1.8 g
Monofat 2.4 g
Polyfat 0.7 g
Protein 9.1 g
Carbohydrate 24 g
Fiber 8 g
Cholesterol 8 mg
Iron 1.9 mg
Sodium 310 mg
Calcium 43 mg

Ingredients

3 applewood-smoked bacon slices, finely chopped
1/2 cup chopped onion
3 cups cooked pinto beans
1/2 to 3/4 cup bean cooking liquid
1 to 2 teaspoons minced chipotle chile, canned in adobo sauce
1/2 teaspoon salt

Preparation

Cook bacon in a large nonstick skillet over medium heat until crisp. Add onion to pan; cook 7 minutes or until golden, stirring occasionally. Add pinto beans and remaining ingredients; mash with a potato masher to desired consistency. Cook 5 minutes or until thoroughly heated.

Note:

Jeanne Kelley,

December 2007
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