Home-Style Refried Beans
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
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
- 1/2 teaspoon salt
- 1/2 cup water
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 4 garlic cloves minced
- 2 cans (15 ounces each) pinto beans rinsed and drained
- 4 teaspoons lime juice
- 4 teaspoons canola oil
- 2/3 cup finely chopped onion
- Carbohydrate 8.41668916530824 g
- Cholesterol 0 mg
- Fat 9.69696081438619 g
- Fiber 1.24886668862903 g
- Protein 1.22646916659891 g
- Saturated Fat 0.739562498604084 g
- Serving Size 1 1 -2/3 cups. (139g)
- Sodium 7.56383333501415 mg
- Sugar 7.16782247667921 g
- Trans Fat 0.183099666431216 g
- Calories 120 calories
In a large saucepan, saute onion in oil until tender. Stir in the garlic, cumin, salt and cayenne; cook and stir for 1 minute. Add beans and mash. Add water; cook and stir until heated through and water is absorbed. Remove from the heat; stir in lime juice.
