Free Recipe Vegetarian Refried Beans

Recipe Type: B Recipes

Recipe Preparation: broil

Cooking Ingredients for Vegetarian Refried Beans Recipe

1 Beans in a Pot Master Recipe
2 Onions; chopped
3 tb Vegetable oil
1/2 ts Cumin powder
1 ts Chili powder
Salt; to taste

Vegetarian Refried Beans Preparation

THIS IS A LEFTOVER RECIPE FOR USE WITH THE BEANS IN A POT MASTER RECIPE NOTE: Only very tender beans fork for refried beans; if they are even slightly tough, the mixture never gets properly creamy and remains gritty. Mash or puree beans to get a chunky consistency. Leave some whole, others in pieces, still others pureed into a thick, saucelike mixture. Saute onion in oil until softened and lightly browned, then sprinnkle in cumin and chili powder. (Use pure powder, such as ancho or guajillo, or a good blend.) Ladle in a scoop of beans, cook over medium high heat until thickened and slightly darkened, then add another ladleful and repeat until all the beans have simmered into a thick, darkened, flavorful mixture. Season to taste with salt. See Notes for serving suggestions. NOTES : Transfer enough bean mixture for one meal to an ovenproof gratin dish. Top beans with shredded Monteray Jack Cheese, or a mixture of Jack and Colby (Longhorn) cheese. Place in hot oven or under broiler until cheese melts and just begins to bubble. Serve with classical Mexican accompaniments; sour cream, shredded lettuce, chopped green onion, chopped fresh tomato, sliced black olives, salsa. Refritos Frijoles Salad: Spread a portion of refries on the bottom of a plate. Sprinkle leftover shredded beef, chicken, turkey, hamburgers, etc. over the beans and top with any/all of the accompaniments. Burrito: Using a 8-inch (or so) flour tortilla, put a log-shaped portion of bean mixture down the middle, leaving a couple of inches at the ends bare. Top with a small amount of any/all accompaniments and roll into a burrito. Chimichanga: Assemble as above, leaving out accompaniments above except shredded cheese. Roll tightly and pan-fry or deep-fry. Serve on warmed plate. Recipe by: SF Chronicle; Jun 7, 1995 – WEEKEND COOK Posted to MC-Recipe Digest V1 #1000 by Judi Moseley <judi@moseleygroup.com> on Jan 10, 1998

Cooking Temperature:

Recipe Serves: 6

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