frijoles refritos

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Frijoles Refritos / Elliot's

 

Recipe By :Rose Elliot

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes New

 

Amount Measure Ingredient -- Preparation Method

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1 onion -- peeled and chopped

1 garlic clove -- peeled and minced

2 tablespoons olive oil

32 ounces canned red kidney beans

salt and freshly ground black pepper

GARNISH:

chopped cilantro

or grated cheese

 

Fry the onion and garlic in the oil in a fairly large saucepan for 10 minutes,

until it is soft and lightly browned. Meanwhile drain the beans, saving the

liquid. Add the beans to the saucepan a few at a time, mashing them as you do

so. Continue in this way until all the beans have been used, adding a little of

the reserved liquid if the mixture gets too dry. You can make the texture to

suit your taste and even finish by pureeing some or all of it in a food

processor if you want a smoother result. Then either scatter with chopped

cilantro and serve, or put the mixture into a shallow dish, cover the top with

grated cheese, and place under a broiler until it's golden brown and bubbly.

 

Description:

" canned red kidney beans (5pts) "

Source:

" 1986 Vegetarian Mother and Baby Book "

S(VegRecipes):

" Hanneman (kitpath) on 03-Feb-2002 "

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Per Serving (excluding unknown items): 264 Calories; 8g Fat (25.3% calories from

fat); 12g Protein; 38g Carbohydrate; 15g Dietary Fiber; 0mg Cholesterol; 774mg

Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 1/2

Fat.

 

NOTES : These are good with a salad, some tortilla chips, and sliced avocado; or

as a filling for tacos. Sometimes I spice the flavor up with a bit of chili

powder; add this when the onion is done and cook for a few seconds before

starting to add the beans. Suitable for freezing. Serves 4 adults

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0

 

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