Recipes

Spicy Refried Beans
(Makes about 5 cups)

These beans are flavorful with no added fat. Serve them with rice and a green salad, or as a filling for tacos or burritos.

• 1½ cups dry pinto beans
• 4 garlic cloves, minced or pressed
• 1½ teaspoons cumin
• ¼ teaspoon cayenne
• 1 onion, chopped
• 1 cup crushed or finely chopped tomatoes
• 1 4-ounce can diced green chilies
• ½ teaspoon salt

Clean and rinse beans, then soak in about 6 cups of water for 6 to 8 hours. Discard soaking water, rinse beans and place in a large pot with 4 cups of fresh water, minced garlic, cumin, and cayenne. Simmer until tender, about 1 hour.

Heat ½ cup of water in a large skillet. Add onion and cook until soft, about 5 minutes. Stir in tomatoes and diced chilies. Cook, uncovered, over medium heat for 10 minutes, stirring occasionally.

Add cooked beans, including some cooking liquid, a cup at a time to tomato mixture. Mash some of the beans as you add them. When all the beans have been added, stir to mix, then cook over low heat, stirring frequently, until thickened. Add salt to taste.

Per 1-cup serving:

Recipe from Healthy Eating for Life for Cancer by Vesanto Melina, M.S., R.D.