Refried Beans

Description

• From: 1,001 Recipes For People with Diabetes by Surrey Books
• Yield: 6 servings (about ½ cup each)

Ingredients

• 1¼ cups dried pinto beans
• vegetable cooking spray
• 1 medium onion, coarsely chopped
• salt and pepper, to taste

Directions

1. Wash and sort beans, discarding any stones.
2. Cover beans with 2 inches water in large saucepan; heat to boiling and boil, uncovered, 2 minutes.
3. Remove from heat; let stand, covered, 1 hour.
4. Drain beans; cover with 2 inches water and heat to boiling.
5. Reduce heat and simmer, covered, until beans are tender 1½ to 2 hours.
6. Drain, reserving 2 cups liquid.
7. Spray large skillet with cooking spray; heat over medium heat until hot.
8. Saute onion until tender, 3 to 5 minutes.
9. Add 1 cup beans and 1 cup reserved liquid to skillet; cook over high heat, mashing beans until almost smooth with end of meat mallet or potato masher.
10. Add half the remaining beans and liquid; continue cooking, mashing beans.
11. Repeat with remaining beans and liquid.
12. Season to taste with salt and pepper.

Nutritional information

Per serving (⅙ of recipe):

• 106 Calories | 0.4g Fat | 0mg Cholesterol | 2mg Sodium | 6.1g Protein | 20g Carbs
• Diabetic Exchanges: 1½ bread