Refried white beans

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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