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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
No specific GERD triggers.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. La Costeña Chipotle Peppers in Adobo Sauce are gluten-free.

"If you are a dreamer,come in. If you are a dreamer, a wisher, a liar, a hoper, a prayer, a magic-bean-buyer. If you're a pretender, come sit by my fire, for we have some flax-golden tales to spin. Come in! Come in!"
-Shel Silverstein, Poet

The refrigerator light goes on...

Refried beans aren't really refried. They are essentially simmered until the beans are well cooked and the carbohydrates help create a thick side dish. Often there's a lot of lard or other fat, but it's not really necessary for making a great dish of refried beans.

Chipotle Peppers in Adobo Sauce

Usually found in ethnic or gourmet markets, dried chipotles are also sold packed in cans in adobo. This is a sauce made of vinegar, dried chili peppers, herbs and spices, usually in a tomato puree.

I like to keep cans of chipotle in the pantry and after I open one I put in a jar in the refrigerator (because I will never use but one or two peppers at a time). I use tongs to handle both dried chilies as well as canned—they can burn your skin if you are not careful. You might want to wear rubber gloves, as you don't want these in your eyes! Mince the canned chilies until they are a fine paste so that they will blend well with your recipe.

Refried Black Beans

Servings = 4 | Serving size =about 1 cup

Cooking Time = 30 Minutes

This recipe can be multiplied by 2, 3.

This recipe can be divisible by 2.

This recipe makes very good leftovers. Reheat gently.

1 tsp	olive oil
1 large	onion (minced)
2 15 ounce can	no salt added black beans (drained and rinsed)
1 small	chipotle in adobo (minced)
4 cups	water
1/2 tsp	salt
1/2 tsp	cumin
	fresh ground black pepper (to taste)

Place the olive oil in a medium sauce pan over medium heat. Add the onion and cook for about 3 minutes.

Add the black beans, chipotle, water, salt, cumin and pepper. Stir well.

Simmer over medium heat stirring occasionally. Using a fork, spoon or potato masher, mash some of the black beans occasionally as they cook.

As the beans cook, add additional water if needed to keep the beans from getting too dried out. Stir and continue to mash the beans. After about 20 – 25 minutes the refried beans will begin to thicken up. Serve.