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33
APPETIZERS
REFRIED BEANS
Easy enough to buy canned, but making your own is simple
and much more delicious!
Makes about 1 cup
1. Insert the chopping blade into the work bowl of the
food processor. Put the garlic, onion and jalapeño in
the bowl and process on High to fi nely chop.
2. Put 1 tablespoon of oil in a medium-size nonstick
skillet set over medium heat. Once oil is hot, add the
chopped vegetables, tomato paste, pinch of salt,
cumin and cayenne. Sauté until softened, about 4
minutes. Add the drained beans and cook until hot
and softened a bit more, about 6 to 8 minutes.
3. Transfer all ingredients to the food processor, still
fi tted with the metal chopping blade. Pulse until
desired consistency, adding water through the feed
tube as you go to achieve a nice creamy texture.
Add additional salt to taste.
4. Add the remaining tablespoon of oil to the same
skillet set over medium-high heat. Once hot, add the
puréed bean mixture to the pan and cook, stirring
frequently, until slightly darkened in color, no more
than 4 minutes. Serve warm.
Nutritional information per serving (¼ cup):
Calories 83 (41% from fat) • carb. 10g • pro. 3g • fat 4g
• sat. fat 0g • chol. 0mg • sod. 311mg • calc. 28mg • fi ber 3g
2 GARLIC CLOVES
½ MEDIUM ONION, CUT INTO 1-INCH
PIECES
½ JALAPEÑO, SEEDED AND CUT INTO
1-INCH PIECES
2 TABLESPOONS VEGETABLE OIL,
DIVIDED
1 TABLESPOON TOMATO PASTE
½ TEASPOON KOSHER SALT, DIVIDED
1 TO 2 PINCHES GROUND CUMIN
PINCH CAYENNE
1 CAN (15 OUNCES) PINTO BEANS,
DRAINED
1 TO 1½ CUPS WATER
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