No-Fried Mexican Beans

Course : Diabetic
Serves: 4 - 6
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1/4 cup dried pinto beans -- soaked for 8 hours, rinsed, and drained
1 teaspoon canola oil
2 tablespoons chopped onion
1 clove garlic
1/2 teaspoon ground cumin
1/2 teaspoon fresh ground pepper -- to taste
2 dashes cayenne pepper

Preparation / Directions:

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.

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