Homemade white refried beans

Homemade white refried beans takes roughly 2 minutes from beginning to end. This recipe makes 2 servings with 322 calories, 16g of protein, and 8g of fat each. For 58 cents per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. This recipe from Running to the Kitchen has 97 fans. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. Head to the store and pick up cilantro, red pepper flakes, cayenne pepper, and a few other things to make it today. Taking all factors into account, this recipe earns a spoonacular score of 100%, which is tremendous. Homemade Refried Beans, Homemade Refried Beans, and Homemade Refried Beans are very similar to this recipe.

Servings: 2

Preparation duration: 2 minutes

 

Ingredients:

1 teaspoon brown sugar

1 15oz. can of cannellini beans, drained with liquid reserved and rinsed

pinch of cayenne pepper

1 tablespoon cilantro, chopped

1 tablespoon extra virgin olive oil

pinch red pepper flakes

pinch of salt

1 large shallot, minced

¼ teaspoon smoked paprika

Equipment:

bowl

frying pan

potato masher

Cooking instruction summary:

Add drained & rinsed beans to a medium bowl.Heat a small skillet over medium high heat and saute oil and shallots together for 1-2 minutes.Add spices and salt and continue to saute for another 30 seconds.Add brown sugar and cook for another 30-45 seconds until sugar starts to melt and caramelize.Remove from heat and add to the bowl with the beans.Using a fork or a potato masher, mash beans and shallot mixture until coarsely combined.Add in 2 tablespoons of the reserved liquid to help mash further and smooth out the beans (add more liquid if you want the beans creamier/smoother)Mix in the chopped cilantro last and finish by seasoning with salt & pepper to taste (it may not need any depending on your taste).

 

Step by step:


1. Add drained & rinsed beans to a medium bowl.

2. Heat a small skillet over medium high heat and saute oil and shallots together for 1-2 minutes.

3. Add spices and salt and continue to saute for another 30 seconds.

4. Add brown sugar and cook for another 30-45 seconds until sugar starts to melt and caramelize.

5. Remove from heat and add to the bowl with the beans.Using a fork or a potato masher, mash beans and shallot mixture until coarsely combined.

6. Add in 2 tablespoons of the reserved liquid to help mash further and smooth out the beans (add more liquid if you want the beans creamier/smoother)

7. Mix in the chopped cilantro last and finish by seasoning with salt & pepper to taste (it may not need any depending on your taste).


Nutrition Information:

Quickview
321k Calories
15g Protein
7g Total Fat
49g Carbs
76% Health Score
Limit These
Calories
321k
16%

Fat
7g
12%

  Saturated Fat
1g
7%

Carbohydrates
49g
16%

  Sugar
3g
4%

Cholesterol
0.0mg
0%

Sodium
33mg
1%

Get Enough Of These
Protein
15g
32%

Manganese
1mg
57%

Fiber
10g
43%

Iron
6mg
37%

Folate
142µg
36%

Potassium
1018mg
29%

Magnesium
111mg
28%

Copper
0.51mg
25%

Phosphorus
202mg
20%

Vitamin E
2mg
19%

Zinc
2mg
16%

Calcium
162mg
16%

Vitamin B1
0.21mg
14%

Vitamin K
11µg
11%

Vitamin B6
0.21mg
11%

Selenium
3µg
5%

Vitamin B2
0.09mg
5%

Vitamin B5
0.44mg
4%

Vitamin A
172IU
3%

Vitamin B3
0.31mg
2%

Vitamin C
1mg
1%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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