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Unfried Refried Beans

"Refried beans were a staple in our home when I was growing up, but the dish my dad made called for crisp bacon and bacon fat," writes Michelle Martinez of Albany, New York. "Being health-conscious, I lightened up the recipe and found that it remained as tasty as I remember from my childhood.

5 ServingsPrep: 20 min. + standing Cook: 2 hours

Ingredients

8 ounces dried pinto beans, sorted and rinsed
2 quarts water
2 tablespoons chili powder
2 garlic cloves, lightly crushed
2 teaspoons ground cumin, divided
1 teaspoon pepper
1 teaspoon salt, divided
1/8 to 1/4 teaspoon crushed red pepper flakes
Tostada shells, optional
Toppings of your choice, optional

Directions

Place beans in a soup kettle or 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 and rinse beans, discarding liquid.
Return beans to Dutch oven; add the 2 quarts water. Add the chili
powder, garlic, 1-3/4 teaspoons cumin, pepper, 3/4 teaspoon salt and
pepper flakes. Bring to a boil. Reduce heat; cover and simmer for
2-3 hours or until beans are tender.
Drain beans, reserving 3/4 cup liquid. Place bean mixture in a bowl;
coarsely mash. Gradually stir in reserved cooking liquid until
mixture reaches desired consistency. Stir in the remaining cumin and
salt. Serve on tostada shells with toppings of your choice if

2 of 2

Unfried Refried Beans (continued)

Directions (continued)

desired. Yield: 5 servings.

Nutrition Facts: 1/2 cup equals 165 calories, 1 g fat (0.55 g saturated fat), 0 cholesterol, 505 mg sodium, 31 g carbohydrate, 11 g fiber, 10 g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat.