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Empanadas With Refried Beans Recipe
|Canned kidney beans||1 Pound|
|Sifted flour||1 Cup (16 tbs)|
|Baking powder||1 Teaspoon|
|Ground cumin||1⁄4 Teaspoon|
|Garlic salt||1⁄2 Teaspoon|
|Ground black pepper||1⁄8 Teaspoon|
|Ice water||4 Tablespoon|
|Grated cheddar cheese||1 Cup (16 tbs)|
|Chopped parsley||1⁄2 Cup (8 tbs)|
|Shortening||1 Cup (16 tbs) (For Frying)|
Calories 1670 Calories from Fat 1189
% Daily Value*
Total Fat 134 g206.8%
Saturated Fat 45.5 g227.6%
Trans Fat 13.5 g
Cholesterol 92.8 mg
Sodium 1994.6 mg83.1%
Total Carbohydrates 96 g32.1%
Dietary Fiber 12.3 g49.3%
Sugars 19.8 g
Protein 31 g62%
Vitamin A 36.3% Vitamin C 28.2%
Calcium 75.5% Iron 31.6%
*Based on a 2000 Calorie diet
Reserve liquid; melt butter in skillet; add drained beans; heat.
Mash with potato masher; add liquid from beans, gradually cook until all butter is absorbed and mixture thickens, stirring constantly; remove from heat.
Reserve sift together flour, sugar, baking powder, cumin seed, garlic salt, salt, and pepper; cut in shortening until mixture is consistency of coarse meal.
Add enough water to hold dough together; roll dough very thin on lightly floured board, cut in 4-inch rounds.
Place 1 spoonful of beans in center of each round, sprinkle with cheese and parsley; moisten edges of round.
Fold over press, edges together firmly with a fork.
Fry in deep fat at 370Â° until golden brown.