Refried Beans 2
Yield
2 servingsPrep
20 minCook
5 minReady
25 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
vegetable oil
or lard |
|
| 2 | cups |
pinto beans
cooked |
|
| 2 | tablespoons |
chili powder
|
|
| 1 | tablespoon |
cumin
ground |
|
| 1 | teaspoon |
salt
|
|
| ⅛ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
vegetable oil
or lard |
|
| 473 | ml |
pinto beans
cooked |
|
| 3E+1 | ml |
chili powder
|
|
| 15 | ml |
cumin
ground |
|
| 5 | ml |
salt
|
|
| 0.6 | ml |
black pepper
|
|
Directions
Heat the lard in a 10-inch skillet over medium heat until hot.
Add the pinto beans and cook for 5 minutes, stirring occasionally.
Mash the beans then stir in the remaining ingredients.
Add oil to the skillet if necessary then cook and stir until a smooth paste forms, about 4 minutes.
Garnish with shredded cheese, if desired and serve,
