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Low-Fat Refried Beans
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1 package (16 ounces) dried pinto or red beans
1 large onion, quartered
3 garlic cloves
1/2 teaspoon ground cumin
3 to 4 drops hot pepper sauce
Place beans in a Dutch oven; add water to cover by 2 in. Bring to a
boil; boil for 2 minutes. Remove from the heat; cover and let stand
for 1 hour. Drain beans; discard liquid. Return beans to pan; add
water to cover. Add onion and garlic; bring to a boil. Cover and cook
over low heat for 2 hours or until beans are very tender, adding
water to keep covered if needed. Discard onion and garlic. Mash beans
with a potato masher, leaving some beans whole. Stir in cumin and hot
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Printed from tasteofhome.com Nov 18, 2008Copyright Reiman Media Group, Inc © 2008 |