Bean woes
I didn’t realize what the classic ingredients of refried beans were until I worked as a contract baker for a Mexican restaurant in high school. When I was dropping off my weekly allotment of lemon muffins, I was floored by what I saw. Not only was there an unappetizing blob of pork fat swirling in the mix, but so much salt. For a dish that sounded pretty healthful by its title, I was dismayed. Not surprisingly, I stayed away from the beans from then on.
Struggling with the lack of variety in your own diet? Try out our meal guide, full of creative ideas and ways to increase the variety in your own kitchen before a busy Fall season is among us.
But, one can’t live without beans forever! What will I pair with my fajitas, right? At Whitness Nutrition HQ, we believe that a diet should be abundant and full of all foods, including refried beans. But, we took a few liberties on the recipe to increase the flavor with spice, but decrease the salt. Americans eat on average about 3,400 mg of sodium per day. That’s about 1.5 tsp and 150% more than the recommendation for daily intake.
Try this recipe yourself!
Scoop up our latest remix of this vegetarian-friendly and fiber-rich recipe to soak up the last few days of summer! This Refried Bean Dip with Spicy Mango Drizzle features a new spicy player on the market, Ricante Foods. The sauce isn’t shy; it provides just a bit of kick.
Refried Bean Dip with Spicy Mango Drizzle
Ingredients
- 1 Can of Vegetarian-Friendly Pinto Beans
- 2 tbsp olive oil
- ½ a small white onion
- 1 tbsp finely minced garlic
- ½ tbsp cumin
- ½ tbsp chili powder
- 1 tsp salt
- 1 tsp pepper
- ½ cup warm water
- ¼ cup lime juice
- 2 tbsp Ricante Mango Coconut Hot Sauce
- Optional for Garnish: minced cilantro, diced mango or diced red onion
Instructions
- Over medium heat, saute onion and garlic in oil.
- Stir in beans, seasonings, and lime juice. Add in warm water
- Using a masher or fork, mash beans over low heat, leaving some whole beans for a chunkier dip. Turn off heat and add lime juice, as well as one tbsp of the hot sauce.
- Place in a serving bowl, drizzle with additional sauce and garnish.
- Serve with plantain chips, blue corn chips or bell pepper sticks!
Hat’s off to our intern, Elena, who has mastered plant-based meals in the kitchen and provided today’s recipe inspiration! Ricante provided the sauce; we’re thankful for the collaboration.
