Refried White Beans

Make ahead to use in the Wild-Mushroom Nachos, and the Chicken-and-Rajas Enchiladas, or just for dipping. The beans can be stored in an airtight container in the refrigerator for up to two weeks.

Yield:

2 1/2 cups (serving size: 1/4 cup)

Recipe from

Nutritional Information

Calories 118
Caloriesfromfat 15 %
Fat 2 g
Satfat 0.3 g
Monofat 0.5 g
Polyfat 0.9 g
Protein 4.6 g
Carbohydrate 21 g
Fiber 6 g
Cholesterol 0.0 mg
Iron 1.6 mg
Sodium 259 mg
Calcium 42 mg

Ingredients

2 teaspoons vegetable oil
1/2 cup finely chopped carrot
1 cup chopped green onions
3 large garlic cloves, minced
1 1/2 teaspoons ground cumin
2 (15-ounce) cans cannellini beans or other white beans, undrained
1/4 cup chopped fresh cilantro

Preparation

Heat oil in a large nonstick skillet over medium-high heat. Add carrot; sauté 5 minutes. Add onions and garlic; sauté 2 minutes or until tender. Stir in cumin and beans; partially mash mixture with a potato masher. Cook 10 minutes or until thick, stirring frequently. Stir in cilantro.

Note:

Robb Walsh,

April 1998