Saturday, February 28, 2009

Refried Beans

In a large heavy skillet saute:
1 small onion, diced
2 tablespoons vegetables shortening

5-6 cups soft cooked pinto beans, drained (save some liquid)
1 1/2 cups bean liquid or milk
1 1/2 to 2 teaspoons salt
2 tablespoons sugar (optional)
1 clove garlic (1/8 teaspoon garlic powder)
1/2 teaspoon cumin (optional)

Using a potato masher, mash beans well. (or put beans, liquid, and spices in blender and process until smooth. Then add to skillet.) Cook over medium heat 10-15 minutes, until flavors are blended and beans are desired consistency. Scrape bottom of skillet often.

In a small skillet fry corn tortillas, one at a time, in about 1/2 cup hot oil for 20-40 seconds on each side or until crisp and golden. Drain on paper towels. Spread with hot refried beans and top with shredded lettuce, grated cheese, chopped tomatoes, hot sauce or salsa, sour cream, or whatever you like.

Have flour tortillas warm and refried beans hot with grated cheese standing by (chopped tomatoes and shredded lettuce, optional). Spoon about 1/3 cup beans onto each tortilla near one edge. Top with cheese, lettuce, and tomatoes. Fold edge nearest filling up and over filling just till mixture is covered. Fold in two sides envelope fashion. Then roll up. Serve immediately or keep warm in microwave. Serve with hot sauce or salsa.

Bean Dip:
Combine 1 cup reconstituted refried beans (or homemade) with enough of your favorite hot sauce or minced jalapenos to taste good.

Testing comment: My family really liked them. We used them over chips with cheese, like nachos. I liked them because they were so easy to reconstitute. I was surprised.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 12)

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