Refried Beans

May 23, 2007 at 7:34 am · Filed under Side Dishes

View my experience with this recipe.

Goes well with Huevos Racheros, Fish Tacos, and Sweet Potato Burritos

Ingredients:

  • 1 tablespoon olive oil
  • 1/2 medium onion, diced
  • 2 cloves garlic, minced
  • teaspoon ancho chili powder, or other chili powder
  • 1 (15-ounce) can pinto beans, preferably low-sodium, drained and rinsed
  • 2/3 cup low-sodium chicken broth, plus more if needed
  • Salt and pepper
  • 2 tablespoons chopped fresh cilantro leaves

Directions:

Heat the oil in a large skillet over medium heat. Add the onion and cook until tender, about 3 minutes. Stir in the garlic and chili powder and cook for 1 minute more. Stir in the beans and chicken broth and cook until the beans are warmed through, about 5 minutes. Mash the beans coarsely with the back of a wooden spoon, adding more chicken broth to moisten, if needed. Season with salt and pepper, to taste. Stir in the cilantro.

Makes 4 (1/2 cup) servings.

Nutrition Information:

Calories 138, Carbohydrates 18 g, Total Fat 5 g, Saturated Fat 0.6, Protein 7 g, Fiber 6 g, Sodium 142 mg

Substitutions:

I like thick refried beans, so I don’t add any extra stock. I have made them with pinto beans, chick peas, and black beans - just depends what I am in the mood for. I usually skip the cilanto too, since I don’t care for it. If I want a garnish for presentation, I sprinkle some parsley on top.

Recipe courtesy of Ellie Krieger

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