VEGAN REFRIED BEANS
Refried beans, great rolled up in tortillas with avocado, cheese, lettuce, salsa and sour cream.
Provided by Emma Maher
Categories Side Dish Beans and Peas
Time 15m
Yield 6
Number Of Ingredients 6
Steps:
- Heat oil in a medium skillet over medium heat. Saute onions until tender. Stir in beans, tomato paste, chili powder and vegetable broth. Cook 5 minutes, or until stock has reduced. Mash with a potato masher.
Nutrition Facts : Calories 201.8 calories, Carbohydrate 33.9 g, Fat 3.1 g, Fiber 11.1 g, Protein 11 g, SaturatedFat 0.5 g, Sodium 142.5 mg, Sugar 3 g
VEGETARIAN REFRIED BEANS
Traditional vegetarian refried beans that taste great with hardly any fat!
Provided by what's for dinner?
Categories Side Dish Beans and Peas
Time 4h30m
Yield 12
Number Of Ingredients 7
Steps:
- Place the beans in a large saucepan, and cover with an inch of water. Place over high heat, and bring to a boil. When the beans have come to a boil, drain, and return them to the same pot. Cover the beans with 2 inches of water, and stir in 1 tablespoon of garlic, the tomato, cumin, and chili powder. Bring to a boil over high heat, then reduce heat to low, and simmer until the beans are very soft, about 3 hours and 45 minutes, adding water as needed.
- Once the beans have cooked, mash them with the remaining tablespoon of garlic, the oil, and salt to taste; use additional water as needed to achieve desired consistency. Place over low heat for 30 minutes, stirring occasionally. Serve.
Nutrition Facts : Calories 160.9 calories, Carbohydrate 25.3 g, Fat 3.1 g, Fiber 6.3 g, Protein 8.5 g, SaturatedFat 0.4 g, Sodium 595.1 mg, Sugar 1.2 g
REFRIED BEANS
Try making this dish to serve at a party - it works well as a dip served with nachos. It's also a great accompaniment to a larger Tex-Mex-style meal
Provided by Barney Desmazery
Categories Dinner
Time 40m
Yield Serves 4 as a topping or 2 as side
Number Of Ingredients 9
Steps:
- Lightly drain the beans, reserving the juice from the tin, but do not rinse (you want the beans in about half the liquid from the can). Depending on the texture you prefer, either mash them roughly in a bowl or blitz them using a blender until smooth. Set aside.
- Heat the oil in a large frying pan or casserole and cook the onions for 8-10 mins until soft and golden. Scatter in the garlic, chilli and cumin seeds, and sizzle everything for 2 mins more. Tip in the beans, oregano, paprika and a pinch of salt. Cook everything together for 5 mins until the beans have heated through adding more reserved bean juice if it's too thick. Serve straightaway with a sprinkling of coriander, if you like, or leave to cool and keep chilled. Will keep chilled for up to three days or frozen for a month. Reheat with a splash of water mixed in.
Nutrition Facts : Calories 114 calories, Fat 3 grams fat, SaturatedFat 0.4 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 3 grams sugar, Fiber 6 grams fiber, Protein 5 grams protein, Sodium 0.01 milligram of sodium
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