Home-Style Refried Beans
Lime juice, cumin and cayenne pepper make these beans so tasty, particularly when compared to the canned variety. I like to dress them up with reduced-fat cheese and salsa. —Myra Innes of Auburn, Kansas
SERVINGS
|
8
|
CATEGORY
|
Low Fat
|
METHOD
|
Other stovetop
|
PREP |
15 min. |
TOTAL
|
15 min.
|
INGREDIENTS
- 2/3 cup finely chopped onion
- 4 teaspoons canola oil
- 4 garlic cloves, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 2 cans (15 ounces each) pinto beans, rinsed and drained
- 1/2 cup water
- 4 teaspoons lime juice
DIRECTIONS
In a large saucepan, saute onion in oil until tender. Stir in the garlic, cumin, salt and cayenne; cook and stir for 1 minute. Add beans and mash. Add water; cook and stir until heated through and water is absorbed. Remove from the heat; stir in lime juice. Yield: 2-2/3 cups.