Here's how we make them. They are quite authentic except for the inclusion
of onion and garlic powder and exclusion of oil.
Bring to a boil 2 cups of pinto beans in 8 cups of water. Simmer, covered,
for 2 hours, or until the beans are tender. Drain the beans, saving the
water. Stirfry the beans in a large pan, adding 1/2 teaspoon garlic
powder, 1/2 teaspon onion powder, and 1 1/2 teaspoons of salt. Gradually
add in the reserved bean water, mashing with a potato masher until most of
the beans are pulp. The result should be fairly liquidy. Use all of the
water. When it resembles a paste with a few whole or partial beans
remaining, it is done. You can freeze up portions for future use. Good on
or as: tostados and soup (thin further, add onion tops and other stuff if
I try to make up a batch for quick evening dinners and fast lunches every
Sherry in Orygun
>Could somebody e-mail me a recipe to make fatfree refried beans? Most
>recipes call for canned refried beans and we don't have such luxuries
>here in sunny (not today) South Africa.
>Thanks, and keep up the good work - this list is great.
>from KwaZulu Natal in South Africa.