refried white beans
- Categories
- None
- Yield
- 1 servings
| Measure | Ingredient |
|---|---|
| 2 teaspoons | VEGETABLE OIL |
| ½ cup | FINELY CHOPPED CARROT |
| 1 cup | CHOPPED GREEN ONIONS |
| 3 larges | GARLIC CLOVES; MINCED |
| 1½ teaspoon | GROUND CUMIN |
| 2 cans | (15 OZ) CANNELLINI BEANS OR OTHER WHITE BEANS; UNDRAINED (I USE NAVY BEANS W/BACON) |
| ¼ cup | CHOPPED FRESH CILANTRO |
HEAT OIL IN A LARGE NONSTICK SKILLET (BE SURE TO USE NONSTICK!) OVER MEDIUM HIGH HEAT. ADD CARROT; SAUTE 5 MINUTES. ADD ONIONS AND GARLIC; SAUTE 2 MINUTES OR UNTIL TENDER. STIR IN CUMIN AND BEANS; PARTIALLY MASH MIXTURE WITH A POTATO MASHER. COOK 10 MINUTES OR UNTIL THICK, STIRRING FREQUENTLY.
STIR IN CILANTRO. YIELD: 2½ CUPS MAKES GREAT SIDE DISH WITH MEX FOOD OR USE IN BURRITOS OR AS DIP FOR CHIPS.
THEY ALSO ARE GREAT IN THE FOLLOWING RECIPE: CHICKEN-AND-RAJAS ENCHILADAS
Posted to CHILE-HEADS DIGEST by Deb deForest <deforest@...> on Sep 27, 1999, converted by MM_Buster v2.0l.
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