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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
This recipe is:
Healthy
Quick
Diabetic Friendly
Nutritional Facts 1/3 cup equals 123 calories, 3 g fat (trace saturated fat), 0 cholesterol, 290 mg sodium, 19 g carbohydrate, 5 g fiber, 5 g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1/2 fat.
Originally published as Home-Style Refried Beans in Light & Tasty August/September 2006, p19
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Reviewed on May. 03, 2011 by outlawsgal
I have always cooked my beans in the crock pot & use the electric mixer formashing perfect every time .
Reviewed on Jun. 16, 2010 by badkitty
This recipe is excellent! I have made these several times , no changes except for a pinch of sugar and some chopped fresh cilantro. Love this recipe! Thank you!
Reviewed on Nov. 21, 2009 by ndb110
I think this recipe might be better with a different type of bean, but consistency might suffer. The pinto taste is sort of "musty", and give this an odd flavor. Black beans may be better, but they are more dry and will not mash as well. I will not likely experiment.
Reviewed on May. 04, 2009 by LynneM
I'm making refried beans tomorrow--I wasn't sure how, so this is great. I am actually cooking dried black beans, which I will substitute for the canned pintos. (My favorite canned refried beans are black & have lime, so I'm thinking this will turn out very similar).
Reviewed on Feb. 25, 2009 by PENNAgrits
sounds like a great alternative to canned ones (many brands have lard in them) - I can't wait to try this!
Reviewed on Nov. 12, 2008 by justmbeth
Very flavorful...a great change from canned.
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