Recipe for cooking santa fe frijoles refritos
Recipes from the Southwest US :: Southwestern Side Dishes
4 Tbsp. lard or canola (or other vegetable) oil
3/4 c. finely chopped onion
2 tsp. minced garlic
3 c. well-cooked pinto beans, drained (reserve cooking liquid)
2 chipotle chiles in adobo sauce, chopped
Salt to taste
Heat oil in large skillet and sauté onion until softened, about 4 mins. Add garlic and sauté 2 mins.
Add beans and chipotles; mash mixture with bean masher or back of large spoon, adding reserved bean cooking liquid or water until a thick paste is formed.
You also can use a food processor to "mash" beans. To do this, transfer about 3/4 of bean mixture to food processor and pulse until mixture is coarsely pureed.
Return mashed beans to pot. Continue to cook, stirring, until heated through.
If beans seem too dry, add a little more cooking liquid. Add salt to taste.
Makes 6 servings.
Per serving: 183 calories, 25g carbohydrates, 6g total fat (1.4g saturated), trace cholesterol, 8g fiber, 299mg sodium, 51mg calcium. Calories from fat: 30%
