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LOCATION: Recipes >> Vegetarian >> MEXICAN "REFRIED" BEANS -- JILL'S CROCKPOT RECIPE

Print this Recipe    MEXICAN "REFRIED" BEANS -- JILL'S CROCKPOT RECIPE

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

Instead of soaking the beans to break down the carbohydrates that make
the eater socially unacceptable, 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 & rinse the beans. The beans
should have expanded and softened slightly

Add to the beans:

* 3-4 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

I like to add:

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

Add a little water if needed (beans should be sloppy but not soupy at
this stage), 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 & squish them up! (Don't use a food processor.)

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 (monterray jack or cheddar),lettuce,
tomato and sour cream layered over the beans.

8-10 servings. Leftovers freeze well.

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