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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 92
% Daily Value**
Total Fat 4g
Saturated Fat 1g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 604mg
Total Carbohydrate 13g
Dietary Fiber 4g
Sugars 1g
Protein 4g
Vitamin A  4%Vitamin C  48%
Calcium  3%Iron  7%
Potassium  7%Vitamin E  3%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.


Date Added: June 27, 2020


6 Ounces Pinto Beans soaked overnight
1 Tablespoon Olive Oil (1 to 2)
1 Onion finely chopped
2 Cloves Of Garlic crushed
1/2 Teaspoon Salt (generous)
1/4 Teaspoon Cilantro
1 Teaspoon Ground Cumin Seed * used rounded 1/4t
1 Teaspoon Garam Masala (spice mixture in Indian groceries or make your own)
1/2 Green Bell Pepper very finely chopped
1 Green Chili Pepper de-seeded and
1 Lemon juice of
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1. Boil the beans until tender (approximately 1 1/2-2 hours), remove from heat, drain well and leave to cool slightly.

2. Heat the oil, add the onion, garlic and salt and fry gently.

3. Add spices and cook for a further 2 minutes.

4. Add pepper and chilli and cook for 4-5 minutes.

5. Mash the cooked beans, add to the spice mixture and cook for a further 1-2 minutes.

6. Serve seasoned with black pepper and lemon juice.

7. Use the refritos to fill prepared tortillas.

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Dietary Notes:
This recipe is low-saturated fat with 0.5g per serving and low-cholesterol with 0mg per serving

This recipe is high in Vitamin C with 48% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Beans, Bell Pepper, Garlic, Hot Pepper, Cilantro, Onion, Olive Oil, Citric Acid allergies.
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