Mashed navy beans and potatoes seasoned with chopped poblano chile, garlic and reduced-fat cheddar cheese.

Santa Fe Bean Mashers

1 (15-ounce) can navy beans, rinsed, drained
2 medium potatoes (8 ounces), peeled, cut into 1/2-inch cubes
3/4 cup fat-free milk
Vegetable cooking spray
1 medium poblano chile, chopped
1 teaspoon minced garlic
1 cup (4 ounces) shredded reduced-fat cheddar cheese
Salt and pepper, to taste

1. 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.
2. Spray small skillet with cooking spray; heat over medium heat until hot. Sauté poblano chile and garlic until tender, 8 to 10 minutes.
3. 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.

Makes 4 servings.

Tip: One medium green bell pepper, chopped, along with half of a small jalapeño chile, minced, can be substituted for the poblano chile.

Nutrient Information Per serving: Calories 271; Fat 5g; % Calories from Fat 15; Calcium 318mg; Carbohydrate 41g; Folate 79mcg; Sodium 746mg; Protein 17g; Dietary Fiber 7g; Cholesterol 16mg

Recipe provided courtesy of The Bean Education & Awareness Network.