Refried Black Beans

1. 1

   Put the black beans in a large container and cover them with several inches of cool water; let them sit for 8 hours to overnight. Drain.

2. 2

   Place the beans in a pot and add enough water to cover; bring to a boil. Lower the heat to medium-low and simmer until the beans are very tender, about 1 hour.

3. 3

   Heat the oil in a skillet over medium; cook and stir the onion and garlic until the onion is soft and translucent, about 10 minutes. Add the black beans, green chiles, chili powder, and cumin; cook and stir until the flavors come together, about 5 minutes.

4. 4

   Process the black bean mixture in a food processor until smooth. Add the tomato paste, chicken broth, vinegar, and salt; process until you reach the desired consistency. Return the beans to the pot and cook until heated through, about 5 minutes more.

• Calories 106.65 kcal Moderate
• Protein 4.45 g Low Source
• Carbs 18.43 g Moderate
• Total Fat 1.6 g Low Source
• Saturated Fat 0.19 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 0.38 mg Low Source
• Sodium 151.23 mg Moderate
• Fiber 3.23 g Moderate
• Sugar 3.26 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 116.93 mg Low Source
• Iron 1.67 mg Low Source
• Potassium 182.73 mg Low Source
• Vitamin A 35.17 mcg_rae Low Source
• Vitamin C 19.08 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Corn 🌽
• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅