Refried Red Beans With Tomato and Poblano (Rachael Ray)
- Ready In:
- 36mins
- Ingredients:
- 9
- Yields:
-
3 1/2 cups
- Serves:
- 28
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
- Place poblano under hot broiler, blister and char the skin.
- Place in bowl; cover. Let stand to cool.
- Add beans to food processor; pulse until mashed.
- Heat large skillet over medium heat.
- Add butter, onion, and garlic. Saute until soft, 6-7 minutes.
- Stir in beans, tomato sauce, salt, pepper and hot sauce.
- Peel, seed and chop poblano; add to skillet.
- Simmer 10 minutes.
- Garnish as desired.
- Serve immediately with crackers.
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RECIPE SUBMITTED BY
I am 26 and I teach high school Spanish. I've always liked tinkering around with recipes to make something new and trying new foods. As a result, I am quite chubby. In any event, in my free time I like to read, cook, spend time with family and friends and travel.