INGREDIENTS

INSTRUCTIONS

Mash the beans using a potato masher and a sturdy bowl (or use a food
processor). The beans should be broken up and mealy, but not completely
pureed.
Heat the oil in a medium saucepan over medium heat. Saut. the onions and
garlic for 3 to 4 minutes until the onions are soft. Add the mashed beans,
cumin, and black and red peppers. Stir well.
Cook for 10 to 15 minutes, stirring occasionally, until some of the beans
begin to brown and stick slightly. This browning action will help give the
taste of authentic refried beans.
Cook until the desired consistency is achieved and serve.
Exchanges: Starch Exchange -- 2 Very Lean Meat Exchange -- 1
Monounsaturated Fat Exchange -- 1/2 Calories -- 219 Calories from Fat -- 48
Total Fat -- 5g Saturated Fat -- 0g Cholesterol -- 0mg Sodium -- 6mg
Carbohydrate -- 34g Dietary Fiber -- 12g Sugars -- 4g Protein -- 11g
Recipe for Saturday, 4/25/98
You'll love this low-fat version of a classic Mexican side dish.
All recipes this week are from the cookbook Quick & Easy Diabetic Recipes
for One, featuring appetizing single-serving dishes along with helpful meal
planning, shopping, and food preparation tips for eating healthy on your
own.
You can order a copy of this and many other cookbooks from our online
bookstore or call 1-800-ADA-ORDER (1-800-232-6733).
Copyright © 1998 American Diabetes Association
MC formatted using MC Buster 2.0d & SNT on 4/26/98
Recipe by: http://www.diabetes.org/recipes
Posted to MC-Recipe Digest by Barb at PK  <abprice@wf.net> on Apr 26, 1998

A Message from our Provider:

“That man is truly happy who can say of all his substances, be it little or be it much, ‘The Lord gave it to me’. #Charles Spurgeon.”