GraspingGrace

Low-fat Refried Beans

1 pound dry pinto beans
1 bay leaf
1 1/2 cups onion, diced
1 tablespoon garlic powder
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon chili powder
salt to taste
2 sprigs epazote (if available)
1 cup tomato, chopped
1/2 cup onion, minced

1. Rinse and pick through beans. Place in large pot; add hot water to cover, 12 to 14 cups. Add bay leaf, 1 cup onion, garlic, cumin, pepper and chili powder.

2. Bring to boil, reduce heat to low and simmer covered until beans are soft and skins begin to split, 1 1/2 to 2 hours.
Add salt. Continue cooking, adding water as necessary, until beans are very soft and broth is thick, about 1 hour. Add epazote; remove from heat.

3. Meanwhile, cook tomato and remaining 1/2 cup onion in a medium skillet until onions are very soft. Transfer cooked beans to mixer and add tomatoes and onions; mix to smooth texture.

Yield: 10

Notes: Nutrition per serving: Calories, 169; Fat, .68g (4% calories from fat); Protein, 10g; Cholesterol, 0; Sodium, 6mg

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Mechele

becky

Okay.....dumb question....

What is epazote?

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GraspingGrace

Becky ... that is NOT a dumb question!!! It's my fault for not thinking as I was posting!!! I have an herb dictionary so here's what it says about epazote

Epazote - pronounced [eh-paw-ZOH-teh]
An herb well-known to Mexican and Caribbean cooking. The name comes from the Aztec (Nahuatl) epazotl. It is also known as pigweed or Mexican tea and is frequently regarded as a garden pest. It is most commonly used in black bean recipes to ward off some of the "negative" side affects of eating beans. Much like cilantro, it is referred to as an "acquired taste". The herb is quite pungent and some say it smells like gasoline or kerosene.

Hope this s

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Mechele