Quick Refried Beans Con Carne

2           cans (15 oz. each) pink or kidney beans, drained and rinsed.
2           tablespoons vegetable oil
1/4        cup thinly sliced green onions
4           cloves garlic, minced
1           can (14.5 oz.) beef broth
1-1/2    cups chopped onion (1 large)
4           boneless pork chops, cut into 1/2-inch cubes
1           can (8 oz.) tomato sauce
1           can (4 oz.) diced green chiles, undrained
1/2        teaspoon ground cumin
1/2        teaspoon crushed red pepper
2           tablespoons flour
Salt and pepper to taste

To make refried beans: In a large bowl, mash beans with a fork or potato masher. In a saucepan, heat 1 tablespoon oil over medium heat. Add green onions and half the garlic; cook and stir 30 seconds. Stir in beans and 1/2 cup beef broth. Cook until heated through, mashing more if needed to make desired consistency. Keep warm.

To make pork chili: In a large skillet, heat remaining oil over medium-high heat. Cook and stir onion and remaining garlic until soft. Add pork; cook and stir 2-3 minutes or until browned. Stir in tomato sauce, 1 cup broth, chiles, cumin and crushed red pepper. Bring to a boil; reduce heat. Cover and simmer about 10 minutes or until pork is tender. Combine remaining 1/4 cup broth and flour; add to pan. Cook over medium heat, stirring constantly, until mixture thickens.

Spoon beans into soup bowls, ladle chili on top. Season to taste with salt and pepper. Serves 6.

Nutritional Information per Serving:
Calories 404, Protein 30 g, Carbohydrates 48 g, Fat 11 g, Calories from fat 24%, Cholesterol 44 g
Fiber 14 g, Folate 268 mcg, Sodium 1012 mg