Refried Beans
  • 2/3 C fined chopped onion
  • 4 t canola oil
  • 4 minced garlic cloves
  • 1 t ground cumin (I like more)
  • 1/2 t salt
  • 1/4 cayenne pepper
  • 2 15 oz cans pinto beans, rinsed and drained
  • 1/2 C water
  • 4 t lime juice
  1. 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 (potato masher works well). Add water, cook and stir until beans are heated through and water is absorbed. Remove from heat, stir in lime juice...
  2. 8 1/3 cup servings 123 cal, 3 g fat, 5 g fiber.
Perfect as a side to any Tex-Mex dish. Very filling and so much lighter than the restaurant version (or the canned made with lard). High protien, high fiber.