This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
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
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.
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)|
|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.
Serving size: about 1 cup
|Calories 196||Calories from Fat 17|
|% Daily Value|
|Total Fat 2g||3%|
|Saturated Fat 0g||2%|
|Monounsaturated Fat 1g|
|Trans Fat 0g|
|Total Carbohydrates 34g||11%|
|Dietary Fiber 12g||48%|
|Vitamin A 1%||Vitamin C 7%|
|Calcium 5%||Iron 17%|
|Vitamin K 1 mcg||Potassium 521 mg|
|Magnesium 95 mg|