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Friday, July 9, 2010

No Fry Refries

No-Fry Refries

1 tablespoon olive oil
1 onion -- finely chopped
3 garlic cloves -- minced
1/2 green bell pepper -- finely chopped
1 teaspoon ground cumin
1 teaspoon oregano
1 teaspoon chili powder -- to 2 teaspoons, or to taste
2 1/2 cups cooked pink beans
3/4 cup corn kernels -- optional
1/2 cup vegetable stock -- or bean cooking liquid
3 tablespoons finely chopped fresh cilantro
salt and freshly ground black pepper

Heat the olive oil in a nonstick frying pan. Add the onion, garlic, salt, and bell pepper and cook over medium heat until soft but not brown, 3 to 4 minutes. Stir in the cumin, oregano, and chili powder and cook for 1 minute. Stir in the beans, corn, vegetable stock, cilantro, salt, and black
pepper. Simmer the beans, loosely covered for 5 to 10 minutes, or until tender and flavorful and most of the liquid has been absorbed. Mash half or all of the beans with a pestle or the back of a spoon. (I like to mash half the beans, leaving the other half whole for texture.) Correct the seasonings, adding salt or chili powder to taste. For a quick, simple dinner, wrap the refries in tortillas with chopped vegetables, salsa and no-fat sour cream. Makes about 2 1/2 cups (5 one-half cup servings)


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