Bilby's refried beans
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
300g dry pinto beans100g onion (1 medium-sized)100g red capsicum100g celery1 tbsp cooking oilspices: cumin, oregano, cayenne, salt.
1. Soak beans overnight. You will need approximately 300grams of dry pinto beans. The next day, discard the soaking water and add fresh water to cover the beans. Bring to the boil and simmer until tender, approximately 35 minutes. Drain beans but reserve the cooking liquid.
*Didn't soak? You will need to increase cooking time by about half and hour.
*Canned beans ok? No. You can't make good refried beans out of canned beans.
2. While beans are cooking, finely chop onion, capsicum and celery and mix in a bowl.
3. Add 1 tablespoon of cooking oil - your choice - to a large pot and bring to medium-high heat. Add chopped vegetables and saute gently until soft.
4. Turn heat down to low and add spices: 2 teaspoon cumin, 1 teaspoon oregano, 1 teaspoon cayenne pepper, salt to taste. If you don't like hot food feel free to leave out the cayenne.
5. Add drained beans and about half the liquid. Mash with a potato masher until beans break up a little.
6. Simmer for about one hour, stirring occasionally so beans do not stick to bottom of pot. Add more spices to taste if necessary. Mash again until the beans reach the texture you prefer. Personally I like them quite chunky :-)
Makes 5 x 220 gram servings of refried beans. Will keep well in the fridge for about 5 days. Can be frozen. Serving suggestions:
- serve hot on a bed of brown rice; garnish with alfalfa sprouts, jalapenos and a dash of taco sauce.
- enjoy cold as a dip with celery and carrot sticks.
Number of Servings: 5
Recipe submitted by SparkPeople user BILBY4.
*Didn't soak? You will need to increase cooking time by about half and hour.
*Canned beans ok? No. You can't make good refried beans out of canned beans.
2. While beans are cooking, finely chop onion, capsicum and celery and mix in a bowl.
3. Add 1 tablespoon of cooking oil - your choice - to a large pot and bring to medium-high heat. Add chopped vegetables and saute gently until soft.
4. Turn heat down to low and add spices: 2 teaspoon cumin, 1 teaspoon oregano, 1 teaspoon cayenne pepper, salt to taste. If you don't like hot food feel free to leave out the cayenne.
5. Add drained beans and about half the liquid. Mash with a potato masher until beans break up a little.
6. Simmer for about one hour, stirring occasionally so beans do not stick to bottom of pot. Add more spices to taste if necessary. Mash again until the beans reach the texture you prefer. Personally I like them quite chunky :-)
Makes 5 x 220 gram servings of refried beans. Will keep well in the fridge for about 5 days. Can be frozen. Serving suggestions:
- serve hot on a bed of brown rice; garnish with alfalfa sprouts, jalapenos and a dash of taco sauce.
- enjoy cold as a dip with celery and carrot sticks.
Number of Servings: 5
Recipe submitted by SparkPeople user BILBY4.
Nutritional Info Amount Per Serving
- Calories: 254.9
- Total Fat: 3.6 g
- Cholesterol: 0.0 mg
- Sodium: 389.8 mg
- Total Carbs: 44.0 g
- Dietary Fiber: 14.6 g
- Protein: 13.4 g