No-Fried Mexican Beans Recipe

Mexican Recipes To-Go

Mexican Bean Recipes

Ingredients:

1/4 cup dried pinto beans, soaked for 8 hours, rinsed, and drained
1 tsp canola oil
2 tbsp chopped onion
1 clove garlic, chopped
1/2 tsp ground cumin
fresh ground pepper, to taste
2 dashes cayenne pepper

Instructions:

Mash the beans using a potato masher and a sturdy bowl (or use a food
processor). The beans should be broken up and mealy, but not completely
pureed.

Heat the oil in a medium saucepan over medium heat. Saut' the onions and
garlic for 3 to 4 minutes until the onions are soft. Add the mashed beans,
cumin, and black and red peppers. Stir well.

Cook for 10 to 15 minutes, stirring occasionally, until some of the beans
begin to brown and stick slightly. This browning action will help give the
taste of authentic refried beans.

Cook until the desired consistency is achieved and serve.

Exchanges: Starch Exchange -- 2 Very Lean Meat Exchange -- 1
Monounsaturated Fat Exchange -- 1/2 Calories -- 219 Calories from Fat --
48 Total Fat -- 5g Saturated Fat -- 0g Cholesterol -- 0mg Sodium -- 6mg
Carbohydrate -- 34g Dietary Fiber -- 12g Sugars -- 4g Protein -- 11g

Recipe for Saturday, 4/25/98

You'll love this low-fat version of a classic Mexican side dish.

All recipes this week are from the cookbook Quick & Easy Diabetic Recipes
for One, featuring appetizing single-serving dishes along with helpful
meal planning, shopping, and food preparation tips for eating healthy on
your own.

You can order a copy of this and many other cookbooks from our online
bookstore or call 1-800-ADA-ORDER (1-800-232-6733).

Copyright © 1998 American Diabetes Association

MC formatted using MC Buster 2.0d & SNT on 4/26/98

Posted to RecipeLu List by Barb at PK <abprice@wf.net> on Apr 27, 1998.

Servings: 1

 

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