Sides
Refried Beans
Yield: about 1 cup
Refried Beans
Yield: about 1 cup
It’s easy enough to buy canned but making your own is just as simple and much more delicious!
Nutritional information per serving (¼ cup):Calories 83 (41% from fat)
carb. 10g
pro. 3g
fat 4g
sat. fat 0g
chol. 0mg
sod. 311mg
calc. 28mg
fiber 3g
carb. 10g
pro. 3g
fat 4g
sat. fat 0g
chol. 0mg
sod. 311mg
calc. 28mg
fiber 3g
Ingredients
- 2garlic cloves, peeled
- ½medium onion, peeled and cut into
- 1-inch pieces
- ½jalapeño, seeded and cut into 1-inch
- pieces
- 2tablespoons grapeseed or vegetable
- oil, divided
- 1tablespoon tomato paste
- ½teaspoon kosher salt, divided
- 1to 2 pinches ground cumin
- pinch cayenne
- 1can (15½ ounces) pinto beans, drained
- 1to 1½ cups water
Preparation
- 1. Insert the chopping blade into the work bowl of the food processor. Put the garlic, onion and jalapeño in the bowl and process to finely chop.
- 2. Put 1 tablespoon of the oil in a medium nonstick skillet set over medium heat. Once oil is hot, add the chopped vegetables, tomato paste, a pinch of salt, cumin and cayenne. Sauté until softened, about 4 minutes. Add the drained beans and cook until hot and to the point where they and the vegetables are softened a bit more, about 6 to 8 minutes.
- 3. Transfer all ingredients to the food processor, still fitted with the chopping blade. Pulse until desired consistency is reached, adding water through the feed tube as you go to achieve a nice creamy texture. Add salt to taste.
- 4. Put the remaining 1 tablespoon of oil in the same skillet used previously and set over mediumhigh heat. Once hot, add the puréed bean mixture to the pan and cook, stirring frequently, until slightly darkened in color, no more than 4 minutes. Serve warm.
