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Low Fat
Refried Beans
From: Tom
Spofford
- 1 1/2 cups pinto or black beans-sorted, rinsed and soaked overnight
- 1 TBS oil 1/2 tsp crushed chili peppers
- 3 cloves garlic-pressed
- 3/4 tsp salt
- 3/4 tsp cumin
- 1 tsp chili powder
- 3/4 tsp dried basil pinch nutmeg salt to taste
Drain beans and cook in water until soft.
It's important to simmer gently to be sure beans are cooked through.
Don't try to rush the cooking process.
It will take about 2 1/2 hours if soaked.
Also don't add salt to a pot of cooking beans until they are soft.
After beans are cooked drain off and save cooking water.
Heat oil over low flame in a large skillet or soup pot.
Add beans and mash with a potato masher.
Press in garlic and add chilies.
Mix well and heat 5 minutes.
Add other spices and herbs and stir well.
Heat through and add salt to taste.
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