Refried Beans - Cuisinart Elemental 8 Instruction Booklet

Easy enough to buy canned, but making your own is simple
2
GARLIC CLOVES
½
MEDIUM ONION
PIECES
½ ,
JALAPEÑO SEEDED AND CUT INTO
1-
INCH PIECES
2
TABLESPOONS VEGETABLE OIL
DIVIDED
1
TABLESPOON TOMATO PASTE
½
TEASPOON KOSHER SALT
1 2
TO PINCHES GROUND CUMIN
PINCH CAYENNE
1 (15
CAN OUNCES
DRAINED
1 1½
TO CUPS WATER

REFRIED BEANS

and much more delicious!
Makes about 1 cup
1. Insert the chopping blade into the work bowl of the
, 1-
CUT INTO INCH
2. Put 1 tablespoon of oil in a medium-size nonstick
,
,
DIVIDED
3. Transfer all ingredients to the food processor, still
) ,
PINTO BEANS
4. Add the remaining tablespoon of oil to the same
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 • fi ber 3g
food processor. Put the garlic, onion and jalapeño in
the bowl and process on High to fi nely chop.
skillet set over medium heat. Once oil is hot, add the
chopped vegetables, tomato paste, pinch of salt,
cumin and cayenne. Sauté until softened, about 4
minutes. Add the drained beans and cook until hot
and softened a bit more, about 6 to 8 minutes.
fi tted with the metal chopping blade. Pulse until
desired consistency, adding water through the feed
tube as you go to achieve a nice creamy texture.
Add additional salt to taste.
skillet 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.
APPETIZERS
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