Ingredients
-
1 1/4
-
1
-
1/3
-
1/4
-
1/2
-
1/2
-
3
-
2
-
-
-
-
-
-
-
Directions
Veronica’s Southwestern Refried Beans, I found this recipe on Ediets and loved it Even my DH thought it was good Not bad for another healthy, low fat, diet recipe Serve as a main dish with Brown Rice or use it as a dip for chips or a side dish to compliment a Mexican fiesta, I made the recipe for the pick your chef game I didn’t realize until I started making that the recipe was for 1 serving!!So my DH got most of the dish He says–fresher than my usual canned refried beans!! LOL used chicken broth instead of vegetable, only because I didn’t have the vegetable broth I did have to use an extra 1/3 cup of the broth, dryed out quickly Thank you for posting , Yum!!! used chicken stock (all I had) and parsley in place of the cilantro and it was great Thanks for the goodie, Trixie!
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Steps
|
1
Done
|
Chop Cilantro and Mince the Garlic. |
|
2
Done
|
Rinse and Drain Beans to Wash Off Excess Sodium. |
|
3
Done
|
Saut Garlic Over Medium Heat in a Non-Stick Skillet Sprayed With Pam or Other Cooking Spray- Do not Burn the Garlic. |
|
4
Done
|
Add the Beans, Vegetable Broth and Spices. |
|
5
Done
|
Increase the Temperature to Medium-High and Cook, Covered, For 3-4 Minutes, Stirring Constantly. |
|
6
Done
|
Mash Beans With a Fork or Potatoe Masher Until Just Smooth or Desired Texture. |
|
7
Done
|
Continue Cooking For 3-5 Minutes More, Until Thickened. |
|
8
Done
|
Stir in Salsa. |
|
9
Done
|
Sprinkle Fresh Chopped Cilantro on Top and Serve. |
