Subject: RECIPE: Tex-Mex refried beans
From: pam@cepu (Pam McGarvey)
Date: 9 Jan 87 04:48:41 GMT
Newsgroups: mod.recipes

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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