| Fast Prep | Make Ahead

refried beans

prep: 20 minutes | stand: 1 hour | cook: 2 hours 30 minutes | MAKES: 4 servings (½ cup each)

1. Rinse beans. In a 3-qt. pot combine beans and 4 cups water. Bring to boiling; reduce heat. Simmer, covered, 2 minutes. Remove from heat. Cover and let stand 1 hour. (Or place beans and water in pan. Cover and let soak in a cool place overnight.) Drain and rinse beans.

2. In the same pot combine beans, 4 cups fresh water, and the salt. Bring to boiling; reduce heat. Simmer, covered, 2½ to 3 hours or until beans are very tender. Drain beans in a colander, reserving liquid.

3. Rinse and dry pot. In the same pot heat oil over medium heat. Add onion and garlic; cook until tender. Add beans; mash thoroughly with a potato masher. Stir in enough of the cooking liquid (about ¼ to ½ cup) until mixture reaches a pastelike consistency. Cook, uncovered, over low heat 8 to 10 minutes or until thick, stirring often. Season to taste with additional salt and pepper.

TIP: If you like, add one 4-oz. can diced green chiles or ¼ cup chopped pickled jalapeños, 1 tsp. chili powder, and/or 1 tsp. ground cumin. You also may substitute 4 cups vegetable broth for the water in Step 2.

TO MAKE AHEAD: Prepare beans through Step 2. Place beans and cooking liquid in separate containers; cover and store in refrigerator up to 24 hours. To serve, continue as directed in Step 3.

PER SERVING: 268 cal., 7 g fat (1 g sat. fat), 0 mg chol., 597 mg sodium, 38 g carb., 9 g fiber, 2 g sugars, 13 g pro.

USE IT UP

Protein-rich refried beans provide an easy substitute for meat in Mexican dishes. Use them to make tostadas, quesadillas, burritos, nachos, enchiladas, and Mexican seven-layer dip.