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Mexican Refried Beans

1 pound dried pinto beans
1/2 pound dried black beans

3 to 4 yellow onions, cut into 1/2-inch pieces
1 1/2 t. ground cumin
1 t ground cinnamon
1/2 t cracked or ground black pepper
1/4 t ground hot cayenne pepper

1 jar (12-16 oz.) salsa, hotness according to your preference
1 can (6-8 oz) tomato sauce

Simmer the beans in 1-2 quarts of water for 30 minutes (either in
your crock pot on high or in another pot on the stove), then drain
the water and rinse the beans.

Add to the beans the onion, cumin, cinnamon, peppers, salsa and
tomato sauce.

Add a little water if needed and cook overnight on auto-shift
setting or on "low" if your pot doesn't have auto-shift.

The beans are generally done enough to eat in 3-4 hours, but they
can be cooked as long as 12 hours with no harm to them. Of course,
they will taste better if given time to flavor through.

If you want to give your beans a refried beans texture and appearance,
forget about the bacon grease and frying pan, just get your hands
into it and mash them.

These are great in burritos, I like to scramble some eggs with
green peppers, mushrooms and onions, then serve the beans and eggs
together as huevos rancheros. They also work well served with
tortilla chips for scooping, with melted cheese (Monterey Jack or
cheddar), lettuce, tomato and sour cream layered over the beans.

8-10 servings. Leftovers freeze well.


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