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"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.
This recipe is:
Healthy
Diabetic Friendly
Nutritional 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.
Originally published as Unfried Refried Beans in Light & Tasty December/January 2004, p64
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Reviewed on May. 25, 2011 by auntiggy
Great alternative to canned refried beans, my husband has to watch his sodium, so always looking for healthier ways to cook. I didn't have pinto beans and used black beans instead. Also used salt substitute, worked fine!
Reviewed on May. 20, 2011 by mhbtjb
I really like this recipe
Reviewed on May. 03, 2011 by mamamowe15
This was so bland I was searching for things to put in it to get it some flavor. I ended up adding more cumin, a ton of salt, and sour cream. I was able to use it but won't be making it again!!!
Reviewed on Feb. 25, 2010 by bylaw
P.S. I double the dried pinto beans to 16 oz and leave everything else the same. Good and healthy.
Reviewed on Feb. 24, 2010 by bylaw
This is one of my all-time favorite recipes now. I have been using it for many years. It's a great recipe for your wallet. It makes a lot. I transfer the finished beans into my Kitchen Aid stand mixer and let it do the work for me. I use these for other recipes calling for refried beans. This also freezes very well.
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