Ingrid Hoffmann's Healthy Refried Beans
Summary
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Find this recipe and more in our bilingual cookbook, Latin Comfort Foods Made Healthy, by Ingrid Hoffmann. To order directly from the American Diabetes Association, click here
Many traditional Latin recipes have been deemed unhealthy because of their use of pork lard. But in this day and age, the amount of good-for-you fats available is endless. These refried beans leave out the lard, and get lots of flavor from fresh onion and garlic, chipotles, and cumin.
Find this recipe and more in our bilingual cookbook, Latin Comfort Foods Made Healthy, by Ingrid Hoffmann. To order directly from the American Diabetes Association, click here
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- Prep time
- 5 min
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- Cook time
- 12 min
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- Servings
- 4 Servings
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- Serving size
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1/2 cup
Ingredients
Ingredients
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oil
- 1 tbsp
- 1 tbsp
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onion(s) (chopped)
- 1/2
- 1/2
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garlic (minced)
- 2 clove
- 2 clove
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pinto beans (rinsed and drained)
- 1 can
- 1 can
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low-sodium chicken broth or low-sodium vegetable broth
- 1/2 cup
- 1/2 cup
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chipotle chili in adobo
- 1/2 tsp
- 1/2 tsp
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ground cumin
- 1/4 tsp
- 1/4 tsp
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salt
- 1/8 tsp
- 1/8 tsp
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black pepper
- 1/4 tsp
- 1/4 tsp
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Chicken and Black Bean Burritos
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Directions
Directions
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Heat the oil in a large nonstick skillet over medium-high heat. Add the onion and garlic and cook until the onion is tender, about 6 minutes.
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Add the beans, broth, chipotle chilies, cumin, salt, and pepper. Cook until beans are heated through, about 5 minutes.
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Mash the bean mixture with a fork or potato masher until coarsely mashed.