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Refried Beans: Submitted by: Marguerite Martin | Date Added: 13 Sep 2011
Listed in: Beans, Grains, & Rice
Ingredients

2 cups dried pinto beans soaked overnight, drained and rinsed
2 cloves garlic crumbled
1 bay leaf
4 Tablespoons bacon fat
1 ˝ cups onion chopped
salt and pepper
1 teaspoon cumin
2 teaspoons Better Than Chicken Bouillon

Cooking Instructions

1) Place the beans in a large saucepan with garlic and bay leaf. Cover with cold water and bring to the boil. Boil briskly for 10 minutes, then reduce the heat to bare simmer and cook gently for about 2 hours, until the beans are very tender.

2) Drain the beans, reserving the cooking liquid. Discard the bay leaf. Mash the beans coarsely with a potato masher, or process in a blender or food processor, adding some of the reserved cooking liquid if necessary until the desire consistency is achieved.

3) Melt the bacon fat in a frying pan. Add the onion and sauté, stirring, until soft. Add the mashed beans and seasoning and mix well. Simmer until piping hot, continue to mash and add more liquid as necessary.

4) Serve the beans hot, topped with sour cream, garnished with cilantro sprigs and crushed peppercorns.


NOTE: Garnish with:

sour cream
cilantro sprigs
crushed mixed peppercorns

With Marguerite's:
cumin
bouillon

Marguerite Martin based on The Bean Book by Lyons Press

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