Non-fat “Refried” Pinto Beans

Its the start of a new year which means everyone is ready for a fresh start. Everywhere you turn its about eating healthy and losing weight! I figured I’d chime in with a healthy side dish! Well leaving off the sour cream would be the way to go. I like a little sour cream with my beans though if I’m going to use it as chip dip.

But really, we *LOVE* tex-mex. We eat enchiladas, nachos, tacos, etc all the time at home and I’m always looking for side dishes to serve with mexican food. It tooks months but I finally figured out a good recipe for pinto beans! We love these. Hubby requests them all the time now. These are great served as a side dish or even as a dip with tortilla chips (my personal favorite way to eat them). You can even add 1/4 – 1/2 cup of cheese to make the cheesy gooey which is even better with chips! Or a little sour cream as previously mentioned

p.s. – I hate photographing beans! its so hard! its kinda like pot roast… i’ve been trying to photography my pot roast for two years now. it never looks all that appetizing! but they’re tasty so give them a try! Enjoys!

Non-fat “Refried” Pinto Beans

2 (15 0z) cans pinto beans, drained & rinsed
2 (4 oz) cans Hatch green chiles, diced
1 cup vegetable or chicken broth
1 tsp cumin
1/2 tsp white pepper
salt & pepper, to taste

In a skillet over medium heat, add drained beans, green chiles, broth, cumin & white pepper . Heat for 10 minutes until broth has mostly cooked off (you still want a little for good mashed consistency!). Using a masher, mash beans until desired consistency is achieved. Season with salt & pepper as desired. Simmer for 5-10 more minutes. Serve hot.