Refried Pinto Beans with Chipotle

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 181
  • Calories from fat: 28%
  • Fat: 5.7g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 2.4g
  • Polyunsaturated fat: 0.7g
  • Protein: 9.1g
  • Carbohydrate: 24g
  • Fiber: 8g
  • Cholesterol: 8mg
  • Iron: 1.9mg
  • Sodium: 310mg
  • Calcium: 43mg

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

  1. 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.
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