pam@cepu (Pam McGarvey) (01/09/87)
Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. .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