Refried Beans
Richard Fletcher
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Ethnic:
Mexican
Main Ingredient:
Beans
Categories:
Side dish
Meal Type:
Dinner
Food Type:
Vegetarian
Level:Easy
Servings:
4
Prep Time:10 minutes
Cook Time:around 60 minutes
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I first learned how to make this dish while living in Mexico City in the seventies. Its a great recipe and very good for you. |
Ingredients
- 2 1/2 cups pinto beans
- 12 cups water
- 1/2 cup chopped onion
- 2 tablespoons olive oil
- 1/4 cup water
- 1 dash salt
- 1 medium tomato diced
- 3 cloves garlic
- 1 whole diced jalapeno Pepper
- 1 tablespoon coriander powder
- 10 sprigs fresh cilantro diced fine
Recipe
Soak beans overnight
Add coriander powder to beans. Cook until beans are tender.
Dice onions, tomatoes and garlic.
Sauté in olive oil, tomatoes, onions and garlic.
Add beans.
Add water then mash with a masher until the beans are smooth.
Add salt, pepper and fresh coriander.
If you wish to make this hot add fresh jalapeno when you sauté the onion.
Add coriander powder to beans. Cook until beans are tender.
Dice onions, tomatoes and garlic.
Sauté in olive oil, tomatoes, onions and garlic.
Add beans.
Add water then mash with a masher until the beans are smooth.
Add salt, pepper and fresh coriander.
If you wish to make this hot add fresh jalapeno when you sauté the onion.
| Nutrition Facts | |
|---|---|
| Serving Size 1 Refried Beans Servings Per Batch 4 | |
| Amount Per Serving | |
| Calories201 | Calories from Fat 3 |
| % Daily Value * | |
| Total Fat 8g | 12% |
| Saturated Fat 1g | 5% |
| Monounsaturated Fat 5g | |
| Polyunsaturated Fat 1g | |
| Trans Fat 0g | |
| Cholesterol 0g | 0% |
| Sodium 280mg | 12% |
| Potassium 677mg | 19% |
| Total Carbohydrate 26g | 9% |
| Dietary Fiber 2g | 10% |
| Sugars 3g | |
| Protein 8g | 17% |
| Vitamin A | 75% |
| Vitamin C | 63% |
| Calcium | 14% |
| Iron | 3% |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |