Refried Beans

October 10, 2010

30 min or less active, appetizer, fall, gluten-free, side, spring, summer, vegan, winter

Information

Servings: 4
Time: 15 minutes active; About one hour (plus refrigerating the beans overnight)
Price: About $2.80 total; $0.70 per serving
Nutrition (per serving):
Calories: 198.1
Protein: 7.7g
Fat: 7.4g
Saturated fat: 1.1g
Carbohydrates: 26.8g
Fiber: 6.2g
Sodium: 916.8mg
Cholesterol: 0mg
High In:
Good Source:
Low In:

Ingredients

• 25 oz can pinto beans, drained and rinsed
• 1 medium onion, chopped and divided
• 2 Tbsp EVOO, divided
• 1 jalapeno, chopped finely
• 1/2 tsp salt
• 1 1/2 tsp fresh oregano, chopped finely

Preparation

1. Put beans in a medium pot and cover with water. Add 1/2 chopped onion, 1 Tbsp EVOO, jalapeno, salt and oregano. Heat over medium heat and cook for 20 minutes, stirring occasionally.
2. Remove from heat and drain over a bowl to also save the liquid. Put both liquid and drained beans in separate air-tight containers and refrigerate overnight to allow flavors to marry.
3. The next day, in the same medium pot, heat remaining Tbsp EVOO. Add remaining 1/2 of chopped onion and saute over medium heat for 5 minutes.
4. Add half the beans and half the liquid and mash with a potato masher. Add remaining beans and liquid and mash again, until desired consistency is reached (I like to leave some chunks of beans). Cook for another 20-25 minutes, until most of the liquid is evaporated - again, until desired consistency (I like mine a little creamy and soupy). Serve warm with chips.