Yield: 8 Servings
|4 cans||Pinto Beans OR|
|1 pounds||Raw pinto beans|
|1 \N||Chopped Onion|
|½ \N||Stick margarine|
|\N \N||Minced garlic|
|\N \N||Chili powder|
From: "Andrea Herrera" <andreah@...> Date: Mon, 22 Jul 1996 10:13:45 +0000 *If using raw beans: Soak beans overnight. Cook in a large pot - covering beans all the way, until beans are soft and tender. Add more water if necessary.
To make the refried beans -- Drain the canned beans, (or the cooked beans) well.
In a large fry pan, melt margarine and add onion and garlic. Saute for two or three minutes.
Add drained beans and start to mash. (use a potato masher, or the back of a wooden spoon.) Continue mashing until all beans are mashed.
Add more margarine if the beans appear too dry.
Add chili powder, salt, pepper, or your other favorite seasonings. Taste and make adjustments.
Use for the above recipe (enchiritos).
JEWISH-FOOD digest 271
From the Jewish Food recipe list. Downloaded from Glen's MM Recipe Archive, .