This was a good side dish, but it lacked something. I subbed vidalia onion for the green, but that was the only change I made. If I make this again, I'll probably add some salsa or some other spice to liven it up. On the other hand, my picky 9 year old ate it up without a fuss. Only other problem was the carrots gave it an odd orange hue--might use black beans next time to cover the bleed off from the carrots.
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
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 118
- Calories from fat: 15%
- Fat: 2g
- Saturated fat: 0.3g
- Monounsaturated fat: 0.5g
- Polyunsaturated fat: 0.9g
- Protein: 4.6g
- Carbohydrate: 21g
- Fiber: 6g
- Cholesterol: 0.0mg
- Iron: 1.6mg
- Sodium: 259mg
- Calcium: 42mg
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.
Refried White Beans Recipe at a Glance
- COURSE: Appetizers, Dips/Spreads, Side Dishes/Vegetables
- CONVENIENCE: Entertaining, Make-Ahead, Quick/Easy
- CUISINE: American, Southwest
- MAIN INGREDIENT: Beans
- DIETARY CONSIDERATION: Low Cholesterol, Meatless, Low Saturated Fat
- OCCASION: Cinco de Mayo, Super Bowl
- PUBLICATION: Cooking Light
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