Empanadas With Refried Beans Recipe


Main Ingredient


 Canned kidney beans1 Pound
 Butter2 Tablespoon
 Sifted flour1 Cup (16 tbs)
 Sugar1 Tablespoon
 Baking powder1 Teaspoon
 Ground cumin1⁄4 Teaspoon
 Garlic salt1⁄2 Teaspoon
 Salt1⁄4 Teaspoon
 Ground black pepper1⁄8 Teaspoon
 Ice water4 Tablespoon
 Grated cheddar cheese1 Cup (16 tbs)
 Chopped parsley1⁄2 Cup (8 tbs)
 Shortening1 Cup (16 tbs) (For Frying)

Nutrition Facts

Serving size

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


PREPARATION drain beans.
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 370° until golden brown.