Vegetarian Refried Beans
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 tbsp Extra Virgin Olive Oil .5 cup onions, chopped 3 cloves garlic, minced2 jalapeņo peppers, minced1 tsp garlic salt 1 tbsp cumin seed 1 tbsp coriander seed 1 tbsp chili powder 2 tsp ground cayenne pepper1 dried ancho pepper.5 cup water to rehydrate ancho pepper2 cup pinto beans 1 cup vegetable broth 1 tbsp Butter, salted
Saute onions and garlic in olive oil until translucent. (I prefer to use my iron skillet, but any pan will do.)
Remember to adjust the amount of jalapeņos and spices to your spiciness comfort level.
Add jalapeņos and the spices to the pan and cook for another 3 minutes more, stirring often.
Meanwhile, rehydrate the ancho pepper in 1/2 cup water in the microwave or on the stove top until the ancho pepper is moist. Cut into small pieces. Reserve the ancho broth.
Add beans, diced ancho pepper with broth, and vegetable broth to the skillet.
Mash with potato masher until beans are pulverized.
Cook over low heat until bubbly and the refried beans have reached the desired thickness.
Stir in butter before serving.
Serving Size: Makes approximately 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user GREENTRAILS.
Remember to adjust the amount of jalapeņos and spices to your spiciness comfort level.
Add jalapeņos and the spices to the pan and cook for another 3 minutes more, stirring often.
Meanwhile, rehydrate the ancho pepper in 1/2 cup water in the microwave or on the stove top until the ancho pepper is moist. Cut into small pieces. Reserve the ancho broth.
Add beans, diced ancho pepper with broth, and vegetable broth to the skillet.
Mash with potato masher until beans are pulverized.
Cook over low heat until bubbly and the refried beans have reached the desired thickness.
Stir in butter before serving.
Serving Size: Makes approximately 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user GREENTRAILS.
Nutritional Info Amount Per Serving
- Calories: 221.5
- Total Fat: 8.1 g
- Cholesterol: 7.8 mg
- Sodium: 631.2 mg
- Total Carbs: 31.0 g
- Dietary Fiber: 10.0 g
- Protein: 8.9 g
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