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Refried beans


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
two weeks.


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.
>Sandy Diederichs 
>from KwaZulu Natal in South Africa.