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.

This recipe goes with Chicken-and-Rajas Enchiladas, Wild-Mushroom Nachos

Yield: 2 1/2 cups (serving size: 1/4 cup)
Recipe from Cooking Light

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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

  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.
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