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From: pam@cepu (Pam McGarvey)
Newsgroups: mod.recipes
Subject: Cleartext copy of "Tex-Mex refried beans "
Message-ID: <7428@decwrl.DEC.COM>
Date: Thu, 8-Jan-87 23:48:25 EST
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Posted: Thu Jan  8 23:48:25 1987
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TEXMEX-REFRIED(V)        USENET Cookbook        TEXMEX-REFRIED(V)

FRIJOLES REFRITOS

     TEXMEX-REFRIED - Tex-Mex style refried beans.

     You will first need to make a batch of frijoles en olla for
     this recipe.

INGREDIENTS (serves 4-6)
     34 cups   drained cooked pinto beans
               Broth from cooked pinto beans
     2 Tbsp    vegetable oil

PROCEDURE
          (1)  Heat oil in a medium skillet.

          (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).

          (3)  Saut' 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.

RATING
     Difficulty: easy.  Time: 10 minutes, plus cooking time of
     frijoles en olla.  Precision: no need to measure.

CONTRIBUTOR
     Pamela McGarvey
     UCLA Comrehensive Epilepsy Program
     {ihnp4!sdcrdcf,ucbvax!ucla-cs,hao}!cepu!pam