|Serving Size: 1/4 cup|
|Sodium||155 mg (without additional salt)|
|Choices: Starch 1|
- Makes: 7
- Serving Size: 1/4 cup
- Preparation Time: 5 to 7 minutes
- Cooking Time: 12 to 15 minutes
|2||garlic cloves, minced|
|1||tsp.||ancho chili powder or regular chili powder|
|1||can||(15 oz.) pinto or kidney beans,|
|drained and rinsed|
|2||Tbsp.||finely minced cilantro|
|Salt and pepper to taste|
- Heat the olive oil in a large skillet over medium-high heat. Add the onion, and sauté for 4 minutes. Add the garlic, and sauté for 1 minute. Add in the chili powder, cumin, and salt, and sauté for 1 minute.
- Add in the beans, and begin mashing them coarsely with the back of a wooden spoon or a potato masher. Raise the heat to high, and add the water to the beans, a small amount at a time. Continue mashing the beans, about 3 minutes, until they are well incorporated and the sauce has reduced by a third. The beans should still have a rough texture and be a bit dry.
- Turn off heat, and stir in the cilantro. Season to taste with the salt and pepper (not included in nutritional analysis).