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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 111.4
  • Total Fat: 2.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 236.2 mg
  • Total Carbs: 20.0 g
  • Dietary Fiber: 5.0 g
  • Protein: 6.3 g

View full nutritional breakdown of Gringo Re-Fried Beans calories by ingredient
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Gringo Re-Fried Beans

Submitted by: MADEMCHE

Introduction

I am not Latin American and I apologize for screwing up a traditional recipe. I made this with what I had on hand to make a great healthy pupusa filling. Traditionally a re-fried bean recipe is just black beans and salt. Perhaps some onion and jalapenos. I didn't have enough black beans on hand and wanted to use up some Chilean Pebre (cilantro, garlic and chili paste) I had made earlier in the week. So really this is just a combination of alot of things, apologies for those who wanted something more traditional! I am not Latin American and I apologize for screwing up a traditional recipe. I made this with what I had on hand to make a great healthy pupusa filling. Traditionally a re-fried bean recipe is just black beans and salt. Perhaps some onion and jalapenos. I didn't have enough black beans on hand and wanted to use up some Chilean Pebre (cilantro, garlic and chili paste) I had made earlier in the week. So really this is just a combination of alot of things, apologies for those who wanted something more traditional!
Number of Servings: 10

Ingredients

    1/2 cup dried chickpeas
    1/2 cup dried pinto beans
    1/2 cup dried black beans
    1/2 cup dried kidney beans
    1 tsp of salt
    reserved bean liquid

    1 tbsp olive oil
    1 cup chopped onions
    1 tbsp cumin seed
    1 jalapeno pepper, chopped
    4 tbsp fresh chopped cilantro
    3 cloves garlic

Directions

Combine all beans and soak over night.

Rinse and boil beans for approx. 1 hour until tender. Add salt to water. Let rest for 10 minutes for flavours to incorporate. Drain beans reserving cooking liquid.

Place beans in blender with 1 cup of reserved cooking liquid, puree until smooth adding more liquid until beans form a paste. This can also be done with a potato masher if you prefer, the beans with be chunkier but still lovely.

Toast the cumin seed in a dry pan for a few moments until they start to pop. Remove from heat and add to bean mixture. Saute the onion in the olive oil for 5-10 minutes until golden brown, add garlic and jalapenos. Saute for a minute. Remove from heat and add to bean mixture. Add cilantro an mix together.

Taste. Salt as desired. Filling for Pupusas de Frijoles Refritos

Number of Servings: 10

Recipe submitted by SparkPeople user MADEMCHE.






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