Santa Fe Bean Mashers

Prep: 25 min, Cook: 35 min.

1 lb. canned navy beans, rinsed and drained
2 medium potatoes, peeled and cut into small cubes
3/4 cup nonfat milk
2 Tbsp cooking oil
1 medium poblano chilli, chopped
1 tsp. garlic, minced
1/4 lb. reduced fat sharp cheddar cheese
1/8 tsp. salt (optional)
1/8 tsp. black pepper (optional)

Heat beans, potatoes and milk to boiling in medium saucepan. Reduce
heat and simmer, covered, 10 minutes. Uncover and simmer until potatoes
are tender and milk is almost absorbed, about 10 minutes longer,
stirring frequently to prevent sticking.
Spray small skillet with cooking spray; heat over medium heat until
hot. Saute poblano chile and garlic until tender, 8-10 minutes.
Beat bean mixture with electric mixer at high speed until smooth; mix
in poblano chile mixture. Return mixture to saucepan and heat over
medium heat until hot. Remove from heat and stir in cheese. Season to
taste with salt and pepper.

Courtesy American Dry Bean Board.

http://www.mealsforyou.com/cgi-bin/recipe?id.9842
17FEB2005



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