Fat-Free Refried Beans Recipe (Vegetarian Refried Beans Recipe)
In a bit more than two days my second cook book, Everyday Happy Herbivore . is going to be hitting shelves.
To help you get excited on her arrival, I am discussing a couple of recipes here around the blog. First of all was my Yams Dal and today -- Skillet Refried Beans!
Sure canned refried beans are easy, however, you cannot top the flavour of homemade. The small effort needed here's so worthwhile -- these beans are perfect!
1 small onion, diced
15 oz can pinto beans (undrained)
1 teaspoon ground cumin
1/2 teaspoon chili powder
paprika
Line a skillet having a thin layer water and saute onion over high temperature until translucent and the majority of the water has cooked off. Add cumin, chili powder along with a couple of dashes of paprika, stirring to coat the onions. Add beans using their juices and stir to mix. Reduce heat to low and mash beans well utilizing a fork or potato masher. It'll look very soupy, you shouldn't be alarmed. Crank heat as much as high and produce to some boil. Once boiling, reduce heat to medium and simmer ten minutes. When the beans start popping and splashing, cover a couple of minutes, then uncover. Stir every minute approximately, scraping across the bottom to lift the beans. After ten minutes the liquid must have considerably reduced. It might be just a little soupy, that's okay, it'll thicken because it cools. However, if it is really soupy, prepare longer. Add pepper and salt to taste, then serve.
Per serving (serves 2) 216 calories, .4g fat, 41.7g carbohydrates, 15.7g fiber, 4.8g sugar, 13.7g protein
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