From janic412@aol.com Mon Oct 22 11:49:41 2001 Date: 20 Oct 2001 00:59:24 GMT From: JANIC412 Newsgroups: rec.food.recipes Subject: Refried Beans (2) Collection Followup-To: rec.food.cooking, rec.food.recipes Refried Beans Refried Beans Refried Beans 1 lb. pinto beans 6 to 8 cup cold water 1/2 tsp. oregano 1/2 tsp. cumin or to taste 1/4 tsp. garlic powder 1 1/2 tsp. salt Wash beans thoroughly, place in a 6 quart kettle, cover with cold water allow to soak overnight. In covered kettle bring beans and water to a boil. Reduce heat to low. Simmer approximately 3 hours or until beans are very tender. Pour off excess liquid. Add remaining ingredients and mix together thoroughly while mashing beans. Mixture should be thick. Serve as a side dish or as a filling for tacos, or burritos. Refried Beans 2 cup raw pinto beans 1 1/2 cup chopped onion 1/2 cup minced green pepper 1/4 tsp. black pepper 1/4 tsp. coriander (optional) 1 1/2 tsp. salt 3 cloves crushed garlic 2 tsp. ground cumin 3 tbsp. olive oil (Begin to soak beans at least 3 hours before needed.) Cover the pintos with water and soak. Cover with more water and cook, partially covered, until well done, usually 1 1/2 to 2 hours. Make sure you check their water level while they cook. When soft, drain excess water and mash with potato masher. Heat olive oil in a skillet. Add onions, garlic, cumin and 1/2 tsp. salt. Cook over low heat until onions are translucent. Add green pepper, cover and simmer 5-8 minutes. Add sauteed vegetables to beans, along with 1 tsp. salt and black pepper. Mix well. Keep the beans hot in a medium oven until ready to serve. Serve in tostados, stuffed into green pepper halves, or for a simple and authentic Mexican dinner, with plain cooked rice and steamed tortillas. Jan -- Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please send recipes, requests, questions or comments to Moderator Patricia Hill at recipes@rt66.com Please allow several days for your submission to appear.