Refried white beans
1 servings
Ingredients
| Quantity | 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 |
Directions
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.