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Refried Black Beans

low fat, side dish, beans

1 medium poblano chile
2 teaspoons canola oil
1 medium onion; finely chopped
2 cups cooked black beans; plus
3 tablespoons of their cooking liquid
Salt; to taste
Freshly-ground black pepper; to taste
1 tablespoon chopped fresh cilantro

Roast poblano directly over a gas flame or under the broiler as close to the heat as possible, turning frequently, until charred all over. Transfer to a paper bag; close the top, and let steam for 10 minutes. Scrape off the skin and discard the core, seeds and ribs, and finely chop. Heat the oil in a medium nonstick skillet. Add the onion and cook over moderately-high heat, stirring occasionally, until golden, about 5 minutes. Reduce the heat to low and stir in the beans and their liquid. Using a wooden spoon, stir and mash the beans to a rough puree. Add the poblano and stir until the beans are heated through, about 3 minutes. Season with salt and pepper. Transfer the beans to a serving dish and sprinkle with cilantro. This recipe yields 4 servings. Nutritional Information Per Serving: Calories: 140; Carbohydrates: 23 g; Fat: 2.7 g; Cholesterol: 0 mg; Protein: 7 g; Fiber 8 g.

Source: "Advocate Health Care's Recipes for Health at http://www.advocatehealth.com" S(Formatted for MC5): "12-13-1999 by Joe Comiskey - jcomiskey@krypto.net"

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Per serving: 144 Calories (kcal); 3g Total Fat; (16% calories from fat); 8g Protein; 23g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

NOTES : Weight Watcher points calculated at 1 Nutr. Assoc. : 0 0 0 0 0 0 0 0

Yield: 4 servings

Preparation Time: 0:00

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