Refried Beans - Cuisinart Core Custom FP-110 Series Manual

Pour a small amount over the beet and the remaining over the other vegetables/apple. Allow
to rest in the refrigerator for a minimum of 30 minutes, but no more than 2 hours.
5. Once sufficiently chilled, strain both mixtures. Combine immediately before serving. Taste and
adjust seasoning as desired.
Nutritional information per serving (½ cup):
Calories 27 (5% from fat) • carb. 8g • pro. 0g • fat 0g • sat. fat 0g • chol. 0mg • sod. 171mg • calc. 13mg • fiber 1g

Refried Beans

It's easy enough to buy canned but making your own is just as simple and much more delicious!
Yield: about 1 cup
INGREDIENTS
2 garlic cloves, peeled
½ medium onion, peeled and cut into
1-inch pieces
½ jalapeño, seeded and cut into 1-inch
pieces
2 tablespoons grapeseed or vegetable
oil, divided
INSTRUCTIONS
1. Insert the chopping blade into the work bowl of the food processor. Put the garlic, onion and
jalapeño in the bowl and process to finely chop.
2. Put 1 tablespoon of the oil in a medium nonstick skillet set over medium heat. Once oil is hot,
add the chopped vegetables, tomato paste, a pinch of salt, cumin and cayenne. Sauté until
softened, about 4 minutes. Add the drained beans and cook until hot and to the point where
they and the vegetables are softened a bit more, about 6 to 8 minutes.
3. Transfer all ingredients to the food processor, still fitted with the chopping blade. Pulse until
desired consistency is reached, adding water through the feed tube as you go to achieve a nice
creamy texture. Add salt to taste.
4. Put the remaining 1 tablespoon of oil in the same skillet used previously and set over medium-
high heat. Once hot, add the puréed bean mixture to the pan and cook, stirring frequently,
until slightly darkened in color, no more than 4 minutes. Serve warm.
Nutritional information per serving (¼ cup):
Calories 83 (41% from fat) • carb. 10g • pro. 3g • fat 4g • sat. fat 0g • chol. 0mg • sod. 311mg • calc. 28mg • fiber 3g
1 tablespoon tomato paste
½ teaspoon kosher salt, divided
1 to 2 pinches ground cumin
Pinch cayenne
1 can (15½ ounces) pinto beans, drained
1 to 1½ cups water
Soups/Salads/Sides
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