Refried Beans

Refried Beans - 20g Carbs

Yield: 6 servings (about 1/2 cup each) From: 1,001 Recipes For People with Diabetes by Surrey Books

1 1/4 cups dried pinto beans Vegetable cooking spray 1 medium onion, coarsely chopped Salt and pepper, to taste

Wash and sort beans, discarding any stones.

Cover beans with 2 inches water in large saucepan; heat to boiling and boil, uncovered, 2 minutes. Remove from heat; let stand, covered, 1 hour.

Drain beans; cover with 2 inches water and heat to boiling. Reduce heat and simmer, covered, until beans are tender 1-1/2 to 2 hours. Drain, reserving 2 cups liquid.

Spray large skillet with cooking spray; heat over medium heat until hot. Saute onion until tender, 3 to 5 minutes.

Add 1 cup beans and 1 cup reserved liquid to skillet; cook over high heat, mashing beans until almost smooth with end of meat mallet or potato masher. Add half the remaining beans and liquid; continue cooking, mashing beans.

Repeat with remaining beans and liquid. Season to taste with salt and pepper.

Nutrition per Serving (1/6 of recipe): 106 Calories, 0.4g Fat, 0mg Cholesterol, 2mg Sodium, 6.1g Protein, 20g Carbs

Diabetic Exchanges: 1-1/2 Bread

Contributed by:

 * Healthy Recipes For Diabetic Friends Y-Group