Vegetarian Refried Beans
- 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
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
on Jan 10, 1998
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
on Jan 10, 1998
