Refried Black Beans

This recipe was in Gourmet Magazine in September 2000.  When our family was living abroad and didn't have access to a can of refried beans this recipe became invaluable to us.  We really can't go without our taco/burrito/nacho fix for more than a week or so.  Kidney beans work fine also.

Makes 3-4 servings

Ingredients:

4 garlic cloves, minced
2 tablespoons chopped onion (I double this!)

½ tablespoon olive oil

1 can black beans, including liquid
½ cup water
1/4 cup chopped fresh cilantro

Preparation:

Cook garlic and onion in a skillet over moderate heat, stirring, until softened.  Add beans with their liquid and mash with a potato masher or the back of a large spoon to make a coarse purée.  Continue to cook, stirring occasionally, until mixture is hot. Stir in enough of water to thin to a creamy consistency. Add pepper to taste.  Serve warm, sprinkled with cilantro.

Each serving about 125 calories and 3 grams fat
Nutritional analysis provided by Gourmet