Baked “Refried” Canary Beans
Baked “Refried” Canary Beans
Ingredients
- 4 strips bacon, chopped
- 1/2 cup diced onion
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon hot sauce
- 1/2 teaspoon garlic powder
- 1 (29oz) can SunVista® Peruvian Beans drained, reserving 1/4 cup of the liquid
- 1 cup shredded Colby-Monterey Jack cheese
- 1 green onion, sliced
- 2 tablespoons chopped cilantro
Baked “Refried” Canary Beans
40 min
Total Time
20 min
Prep Time
6
Servings
Ingredients
- 4 strips bacon, chopped
- 1/2 cup diced onion
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon hot sauce
- 1/2 teaspoon garlic powder
- 1 (29oz) can SunVista® Peruvian Beans drained, reserving 1/4 cup of the liquid
- 1 cup shredded Colby-Monterey Jack cheese
- 1 green onion, sliced
- 2 tablespoons chopped cilantro
Directions
Heat oven to 375°F. Spray 9-inch quiche or pie plate with cooking spray. In small skillet, cook bacon over medium heat 5 to 7 minutes or until crisp, stirring occasionally. With slotted spoon, remove bacon to small dish; set aside. Stir onion into bacon drippings. Cook 5 minutes or until tender, stirring frequently. Stir in cumin, chili powder, hot sauce and garlic powder. Spoon onion mixture into food processor. Add beans and 1/4 cup liquid. Pulse 7 to 9 times or until desired consistency, leaving a few beans for texture. Spread mixture into quiche plate. Bake 15 minutes or until thoroughly heated. Top with cheese and reserved bacon. Bake 5 minutes or until cheese is melted. Top with green onion and cilantro.
Serving suggestion: Serve with warm soft tortillas as a side dish. Or serve with tortilla chips as a warm bean dip.
Serving Size: about 4oz each
Nutritional Information Per Serving:
Calories 130, Total Fat 9g (Saturated Fat 4g, Trans Fat 0g), Sodium 400mg, Carb 6g, Fiber 2g, Total Sugar 1g, Added Sugar 0g, Protein 5g, Vitamin D 0%, Calcium 10%, Iron 6%, Potassium 4%
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.