Low-Fat Refried Beans

Yield: 10 servings

Ingredients

• 1 pound dry pinto beans
• 1 bay leaf
• 1 1/2 cups diced onion
• 1 tablespoon garlic powder
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon chili powder
• Salt to taste
• 2 sprigs epazote (if available)
• 1 cup chopped tomato
• 1/2 cup minced onion

Instructions

1. Rinse and pick through beans. Place in large pot; add hot water to cover, 12 to 14 cups. Add bay leaf, 1 cup onion, garlic, cumin, pepper and chili powder.
2. Bring to boil, reduce heat to low and simmer covered until beans are soft and skins begin to split, 1 1/2 to 2 hours.
3. Add salt. Continue cooking, adding water as necessary, until beans are very soft and broth is thick, about 1 hour.
4. Add epazote; remove from heat.
5. Meanwhile, cook tomato and remaining 1/2 cup onion in a medium skillet until onions are very soft.
6. Transfer cooked beans to mixer and add tomatoes and onions; mix to smooth texture.

Nutrition

Per serving: Calories, 169; Fat, .68g (4% calories from fat); Protein, 10g; Cholesterol, 0; Sodium, 6mg

Attribution

Executive Chef Martin Cummins, Baylor University Medical Center, Dallas, Texas