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Refried Pinto Beans with Chipotle

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.

Cooking Light DECEMBER 2007

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

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.

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
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Refried Pinto Beans with Chipotle recipe

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