Ingrid Hoffmann's Healthy Refried Beans
![Ingrid Hoffmann's Healthy Refried Beans](https://static.diabetesfoodhub.org/system/thumbs/system/images/recipes/1657-diabetic-healthy-refried-beans_latin-comfort-foods_thinkstock598085898_092618_1021x779_3885281428.jpg)
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.
![](/system/user_files/Images/3D-Latin_Comfort_Foods-(1).jpg)
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
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oil
- 1 tbsp
- 15 g
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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
- 118 g
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chipotle chili in adobo
- 1/2 tsp
- 2 g
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ground cumin
- 1/4 tsp
- 1 g
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salt
- 1/8 tsp
- 1 g
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black pepper
- 1/4 tsp
- 1 g
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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.