Refried Red Beans With Tomato and Poblano (Rachael Ray) |
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Prep Time: 20 Minutes Cook Time: 16 Minutes |
Ready In: 36 Minutes Servings: 6 |
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This recipe came from a Triscuit box. Ingredients:
1 poblano chile |
2 (15 ounce) cans kidney beans, drained |
3 tablespoons butter |
1 small yellow onion, diced |
2 garlic cloves, minced |
1 (8 ounce) can tomato sauce |
1/4 teaspoon salt |
1/8 teaspoon pepper |
1/4 teaspoon hot pepper flakes |
Directions:
1. Place poblano under hot broiler, blister and char the skin.
2. Place in bowl; cover. Let stand to cool.
3. Add beans to food processor; pulse until mashed.
4. Heat large skillet over medium heat.
5. Add butter, onion, and garlic. Saute until soft, 6-7 minutes.
6. Stir in beans, tomato sauce, salt, pepper and hot sauce.
7. Peel, seed and chop poblano; add to skillet.
8. Simmer 10 minutes.
9. Garnish as desired.
10. Serve immediately with crackers.
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