Ingredients
1 1/2 cups dry pinto beans (sorted and rinsed)
2 garlic cloves (minced)
1 tablespoon oil
1/4 cup onions (chopped)
1 teaspoon ground cumin
Steps
Wash hands with soap and water.
Cook beans and reserve some of the cooking liquid before draining.
Sauté onions and garlic in oil until onions become clear. Add a little water if vegetables stick.
Mash half of the beans, and add to onion and garlic. Continue to sauté for 10 minutes, stirring frequently. Allow some of the mashed beans to brown.
Add cumin. Add remaining beans and continue cooking until they are warmed through.
Water or liquid from beans may be added to keep the beans soft and mushy.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 197 |
| Total Fat | 3 g |
| Saturated Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 2 mg |
| Carbohydrates | 32 g |
| Dietary Fiber | 11 g |
| Total Sugars | 1 g |
| Added Sugars included | 0 g |
| Protein | 11 g |
| Vitamin D | 0 mcg |
| Calcium | 62 mg |
| Iron | 3 mg |
| Potassium | 542 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Refried Beans. Recipe source: The Bold and Beautiful Book of Bean Recipes Washington State WIC Program. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.