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LOCATION: Recipes >> Mexican >> Refried Beans 03

Print this Recipe    Refried Beans 03

Refried Beans

1/2 bag pinto beans
oil
1/2 onion, chopped
2 cloves garlic
salt
1 small can green chiles
2-3 jalepenos, minced
2-3 tablespoons cumin
black pepper

Rinse and pick through the beans and soak overnight. Cook them
until they are good and done. Don't worry about overcooking because
the longer they cook, the easier they are to mash.

In a pan large enough to hold the mashed beans, saute the onion in
oil until soft. Mash the garlic in a mortar and pestle and add to
the onions. Drain the beans and add a cup or two to the saute pan.
Mash them with a potato masher until they're the consistency you
like. Keep adding more and more beans. You will probably need to
add a bit more oil and/or some of the bean juice to keep them from
drying out.

When you've added the last of the beans, add the chiles, the jalpenos
(I don't seed mine, but add them to your taste), the cumin, and
black pepper to taste. When everything's nice and hot, taste for
salt (this can take a lot of salt) and serve.

I sometimes pour mine into a casserole dish, top it with shredded
monterrey jack cheese and bake it at 350 until it's bubbly.

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