Lunch

Refried Pinto Beans is for Lunch.

Refried Pinto Beans takes 15 minutes to prepare.

Refried Pinto Beans takes 200 minutes to cook.

Refried Pinto Beans makes 10 servings.

The ingredients for Refried Pinto Beans are:

2 cups Dry GV PINTO BEANS
1 Tbsp Extra Virgin Olive oil
1/2 med red onion
1 med Sweet Red Pepper
3 garlice cloves
2 Red Ripe Plum Tomatoes
3 LaCostena Chipotle peppers in Adobo

Here is how you make Refried Pinto Beans:

Rinse and pick through beans. Place in pot, cover with water and soak overnight. Rinse beans and put back in pot. Coverwith water-water s/b about 2 inch over beans. Bring to a boil and then turn to a low simmer. Cook unti beans are overcooked and mushy. Meanwhile, Dice onion and pepper, heat oil in pan and saute. Add minced garlic and diced chipolte peppers. Saute. Add tomatoes and stir until all cooked together. Drain pinto beans, saving the extra water. Put pinto beans into the pan with veggies. Using a potato masher-mash beans and mix veggies into beans at the same time. Taste and addjust seasoning.Serving Size: 10-- 1/2 cup servingsNumber of Servings: 10Recipe submitted by SparkPeople user NESILVERS.

The nutritional information for Refried Pinto Beans is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 70.8

• Total Fat: 1.4 g
• Cholesterol: 0.0 mg
• Sodium: 42.7 mg
• Total Carbs: 20.1 g
• Dietary Fiber: 12.0 g
• Protein: 5.9 g

Refried Pinto Beans is Mexican cuisine.