ig
Path: decwrl!recipes
From: pam@cepu (Pam McGarvey)
Newsgroups: mod.recipes
Subject: RECIPE: Tex-Mex refried beans
Message-ID: <[email protected]>
Date: 9 Jan 87 04:48:41 GMT
Sender: [email protected]
Organization: UCLA Comprehensive Epilepsy Project, Los Angeles, Calif., USA
Lines: 38
Approved: [email protected]


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RH MOD.RECIPES-SOURCE TEXMEX-REFRIED V "22 Dec 83" 1987
RZ "FRIJOLES REFRITOS" "Tex-Mex style refried beans."
You will first need to make a batch of frijoles en olla for this recipe.
IH "serves 4\-6"
IG "3\-4 cups" "drained cooked pinto beans" "1 kg"
IG "" "Broth from cooked pinto beans"
IG "2 Tbsp" "vegetable oil" "30 ml"
PH
SK 1
Heat oil in a medium skillet.
SK 2
Add drained cooked pinto beans
to the skillet and mash up into a paste. (I use an old hand potato masher
but a perforated metal cooking spoon also works well).
SK 3
Saut\z\(aae the beans
over medium heat for about 5 minutes, stirring frequently to prevent burning
and adding a little bean broth as necessary for proper consistency.  The
finished beans should be like thick library paste in texture.
SH RATING
I Difficulty:
easy.
I Time:
10 minutes, plus cooking time of \fIfrijoles en olla\fR.
I Precision:
no need to measure.
WR
Pamela McGarvey
UCLA Comrehensive Epilepsy Program
{ihnp4!sdcrdcf,ucbvax!ucla-cs,hao}!cepu!pam

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