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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (242g) Recipe makes 6 servings |
||
| Calories 44 | ||
| Calories from Fat 1 | (3%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.2g | 0% | |
| Saturated Fat 0.0g | 0% | |
| Monounsaturated Fat 0.0g | ||
| Polyunsaturated Fat 0.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 360mg | 15% | |
| Potassium 232mg | 6% | |
| Total Carbohydrate 9.5g | 3% | |
| Dietary Fiber 2.4g | 9% | |
| Sugars 2.5g | ||
| Protein 2.3g | 4% | |
Festival Refried Beans
By: Derf
Oct 16, 2001
These can be reheated (fried) if you wish, but is not necessary. Good as a side, with any Mexican dish, topped with more cheddar and chopped hot pepper. ( have even used as a dip, with taco chips)
SERVES 6
Ingredients
- 1/2 cup dried pinto beans or dried pink kidney beans or dried red kidney beans, sorted and rinsed
- 4 cups water
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 1 cup salsa
- 1/4 teaspoon salt
Directions
1
In a large saucepan, combine the beans, water, onion and garlic.2
Bring to boil Lower the heat and simmer, covered for 2-2 1/2 hours or until beans are very tender.3
Cool slightly (do not drain) In a food processor or blender, process bean mixture, half at a time, until smooth.4
Return bean mixture to the saucepan, Stir in salsa and salt.5
Cook uncovered, over moderate heat for 5 minutes or until desired consistency, stirring constantly.6
Serve with sour cream and shredded chedddar cheese.7
(use reduced fat sour cream and light shredded cheddar if you wish to cut back calories).
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- Course > Appetizers > Dips
- Course > Lunch/Snacks
- Course > Main Dish
- Main Ingredient > Vegetables
- Main Ingredient > Beans
- Cuisine > North American > United States > Western > Pacific Northwest
- Cuisine > North American > Canadian
- Cuisine > North American > Mexican
- Preparation > Time to Make > < 4 hours
- Preparation > Simple
- Occasion > Holiday/Event > Historical/Traditional
- Occasion > Everyday
- Dietary > Lighter Fare
- Dietary > Low in... > Low Fat
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- Dietary > Low in... > Reduced Carbs
- Dietary > Low in... > Low Protein
Featured Reviews for This Recipe
From: ~Robyn~
On Sep 21, 2008
These were very tasty beans! I mashed them a bit with a potato masher qnd went the low fat sour cream and cheese way. They are not restaurant style refried beans at all but when you are watching fat and calories these were fantastic! I forgot to say I only had a small amout of salsa left so I used that and then about 5 tbl. each petite chopped tomatoes and chopped green chilies,and about a tbl. of red pepper flakes, I also threw in two red chilies when simmering.
From: Bergy
On Jan 13, 2006
Great flavor. I took a shortcut and used a 14 oz can for dark red kidney beans, drained almost all the juice off but did not rinse them. I mashed the beans instead of processing them . Very easy recipe - the salsa gives them a nice flavor boost - I used hot. Thanks Derf for another keeper
From: Mmmama
On Feb 23, 2009
This wasn't my favorite recipe...however I made these as a side and I think I would have liked it better as an appetizer. I love the idea of adding salsa, but perhaps 1 cup was just too much for me. Is there a certain brand of salsa you recommend? Thanks for the recipe.
ideas from Recipezaar
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