ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Refried White Beans

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

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

Nutrition 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

How to Make It

  1. 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.