Recipe - No-Fried Mexican Beans

One fourth cup Dried pinto beans; soaked
for 8 hours, rinsed, and
drained
1 teaspoon Canola oil
2 tablespoon Chopped onion
1 Clove garlic; chopped
One half teaspoon Ground cumin
Fresh ground pepper; to
taste
2 ds Cayenne pepper

Mash the beans using a potato masher and a sturdy bowl (or use a food
processor). The beans should be broken up and mealy, but not completely
pureed.

Heat the oil in a medium saucepan over medium heat. Saut‚ the onions and
garlic for 3 to 4 minutes until the onions are soft. Add the mashed beans,
cumin, and black and red peppers. Stir well.

Cook for 10 to 15 minutes, stirring occasionally, until some of the beans
begin to brown and stick slightly. This browning action will help give the
taste of authentic refried beans.

Cook until the desired consistency is achieved and serve.

Exchanges: Starch Exchange 2 Very Lean Meat Exchange 1
Monounsaturated Fat Exchange One half Calories 219 Calories from Fat 48
Total Fat 5g Saturated Fat 0g Cholesterol 0mg Sodium 6mg
Carbohydrate 34g Dietary Fiber 12g Sugars 4g Protein 11g

Recipe for Saturday, 4/25/98

You'll love this lowfat version of a classic Mexican side dish.

All recipes this week are from the cookbook Quick & Easy Diabetic Recipes
for One, featuring appetizing singleserving dishes along with helpful meal
planning, shopping, and food preparation tips for eating healthy on your
own.

You can order a copy of this and many other cookbooks from our online
bookstore or call 1800ADAORDER (18002326733).

Copyright © 1998 American Diabetes Association

MC formatted using MC Buster 2.0d & SNT on 4/26/98

Recipe by: http://www.diabetes.org/recipes

Posted to MCRecipe Digest by Barb at PK abprice@wf.net on Apr 26, 1998