Bu’s famous quick and healthy refried beans. Mention the word "fried" and it immediately conjures images of artery-clogging saturated fat. Ordering refried beans at a Mexican restaurant seems like a decadent indulgence, especially if the side dish comes smothered in cheese. Traditional refried beans are cooked pinto beans that are mashed and fried in oil, often times lard.
Refried beans can be a healthy food or an unhealthy food -- preparation makes all the difference.
Refried beans prepared with animal fat can be high in Making your own refried beans can be quick and easy, according to the American Diabetes Association's "Diabetes Forecast," and it may be the.
These Healthy Refried Beans are full of only the good stuff.
You can cook Bu’s famous quick and healthy refried beans using 6 ingredients and 8 steps. Here is how you cook it.
Ingredients of Bu’s famous quick and healthy refried beans
- Prepare 3-4 cups of dry beans. Cranberry beans recommended. Pinto or other Mexican beans should be ok.
- You need 1 of medium size onion.
- You need 4 cloves of garlic.
- You need 2-3 of chilli peppers. Red Serrano is the best but any other pepper is fine.
- It's 1 tablespoon of olive oil.
- Prepare 2 of dried chilli pepper like ancho chilli or Pasilla. Powder is also ok.
Beans are a great source of fiber, meaning they will fill you up faster, helping to stave off the mid-game munchies. They also provide a healthy dose of vitamins and minerals, including protein and iron: perfect for giving you the energy to. Most refried bean recipes consist of a smooth puree of pinto beans mixed with tons of lard to made them creamy. Just the thought of lard makes me want I came up with this healthier version so Kenya and Chloe don't have to miss out entirely on my great food memory.
Bu’s famous quick and healthy refried beans instructions
- Dump the beans in a pressure cooker. Put enough water cover beans. Water should be 3-4 inches above the beans. Cook for one hour. Follow the pressure cooker instruction..
- Soak dry pepper like ancho chilli with 2-3 cups of water. Skip this using powder..
- Chop onion roughly. Chop garlic and chilli pepper..
- Start heating a frying pan then add olive oil when the pan is warm. Add chopped onion and cook low heat for 5 minutes then add garlic and chilli and 1/2 teaspoon salt. Continue caramelize onion another 13 minutes until onion looks light brown..
- After one hour, turn off heat for pressure cooker and let the pressure reduced. Chop the soaked dry chilli then add it to the onion pan. Add 2 cups water from the dry chilli soaked water..
- When the pressure cooker is safe to open per manufacture’s instruction, open the lid and drain water from beans using a strainer..
- Put back the beans back to the pressure cooker pan and roughly mush them. Add the onion/dry pepper to the beans and mix well. Add salt to your taste..
- Eat as is with Mexican hot sauce or put one over easy egg. Bu’s favorite is making bean and cheese burrito.cheese burrito: place beans and shredded cheese and fold it then microwave for 1 minute. Then heat a pan and brown both sides( this makes taste better rather just microwave..
This twist on refried beans retain. Refried beans are great to have on hand. Spread them on a tortilla, add cheese and you've got a quesadilla. Top whole-grain toast with refrieds and a little salsa and you've got a great savory breakfast. I prefer the taste of refried beans that use bacon grease or lard, but these aren't bad and are certainly healthier.