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Thread: Refried Beans

  1. #1
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    Default Refried Beans

    If you want super creamy refried beans then you need to use Lard. Yuck, I
    hate that. So this is what I do.
    Boil your bean until Tender. Then Drain the liquid but don't throw it away.
    Mash your beans up or you can use a mixer to blend after mashing.
    Add some of the liquid to the beans and mix up. This is what makes them
    tastes good:

    Puree up some tomatoes, Onions and jalepeno peppers. I use lots of tomatoes
    and cilantro.
    Add this to the beans and then stir in fat free or all fat sour cream.
    They turn out great.


    Rebecca
    Date: Wed Jun 12, 2002 5:07 pm
    Subject: Re: Budget101.com : Refried Beans

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  3. #2
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    Default

    When I make Mexican food I a huge bowl of salsa and this is what I use to
    make my refried beans AND Mexican Rice. Salsa is so versitile and can be
    used so many ways. Enchiladas, Burritos etc....

    Date: Wed Jun 12, 2002 5:23 pm
    Subject: Re: Budget101.com : Refried Beans

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  5. #3
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    Default Mexican Rice

    For Mexican Rice. I fry my rice(DRY) in a Little Pam or you can use Oil;
    till its brown. I add broth to mine but you can add just water too. Then
    after it gets hot add the salsa(PUREED) to it and mix it up. You basically
    cook the rice by the directions. Boil it and then put a lid on it and let it
    sit without any heat till the liquid is absorbed.

    Rebecca
    Date: Wed Jun 12, 2002 5:38 pm
    Subject: Re: Budget101.com : Refried Beans

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  7. #4
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    Default Refried Beans another Idea

    --- Hi. I cook 2 lbs. pinto beans with onions, garlic, salt,
    pepper,a little sugar and some bacon grease. The first night we have
    them as is with cornbread. Then I devide the rest and freeze 1/2 for
    chili beans later. A couple of days later I make refried beans.
    I put the beans, with as little juice as possible in the food
    processer. I add more bacon fat and some shredded cheese (cheddar).
    We have some that night with tacos. What is leftover I freeze.
    Always have good luck.
    Charleeta
    Date: Wed Jun 12, 2002 6:57 pm
    Subject: Re: Refried Beans

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  9. #5
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    Default Refried Beans Freeze Fine

    they freeze fine
    i cook my beans, in bulk, then freeze in portions. when reheating, I put
    crisco (lard is better for taste) in an iron skillet, get it hot and add
    the thawed beans. as they heat (fry) i use a hand-masher (you know like
    how we mashed spuds before electric utensils). i might add a bit of
    cumin, but that's basically it. frijoles!

    From: Tami L Barrett
    Date: Wed Jun 12, 2002 9:06 pm
    Subject: Re: Budget101.com : Refried Beans

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  11. #6
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    Default Refried Beans- Pressure Cooker

    I always cook mine in a pressure cooker. Takes about an hour and they turn
    out nice and moist and easy to mash. Then I just add garlic powder and
    onion salt. I keep a big tub of them in the frig because DS #1, the 11 year
    old, loves to have a bean burrito for lunch. He doesn't like salsa, so I
    don't add that, any of us that want that add it later.
    Cindi

    From: "Kentucky Homeschooler"
    Date: Wed Jun 12, 2002 11:16 pm
    Subject: refried beans

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  13. #7
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    Default MYO- Refried Beans

    HOME-MADE REFRIED BEANS
    3 cups cooked pinto beans
    (or a 1 pound can of pinto beans)
    1/4 cup drippings (bacon)
    dash of salt
    1/2 teaspoon garlic powder
    3/4 cup grated longhorn cheddar cheese or Monterey Jack cheese

    In an electric skillet, heat the drippings on a low heat setting. Add the beans and mash with a potato masher or fork. Add the seasonings. Add the cheese and stir until melted (omit for burritos).

    These can be used as a dip, a side dish, a stuffing for sopapillas, burrito filling, tostados and in combination with many other dishes. (These are really good. I use the dried pinto beans (bought in bulk) and cook a whole sackful at once. The ones I don't use at the time, I freeze in 2 and 3 cup baggies. I also don't use the full amount of cheese because I'm on a low-fat diet.)



    Source: Smart-Penny

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