RFCJ RECIPE ARCHIVE
Posted by : Michaelyn Refried Beans & Salsa #2 - pareve
"Janel Adair" [paladin@mindspring.com] wrote: > For some reason I can't fathom, my area (Southeast US) simply > doesn't carry any kosher refried beans or salsa. At least half > the things I make well use these though, so I'm sort of desperate > for some good parve refried beans and some parve salsa > (I have no clue how you would make it any other way). Janel I just finished making black bean refried beans for dinner tonight. This is what I did: I cooked the beans as usual (soak them overnight, cook them with plenty of water, an onion, a clove of garlic and some cracked pepper; cook for about an hour or so) Then I drained the beans reserving about 1 1/2 cups of the cooking liquid. Fry 1 diced small onion and minced garlic in oil until soft, add about 1/2 to 1 teaspoon cumin and fry for a minute or so add the drained beans, salt and pepper to taste and about 3/4 cup of the reserved cooking liquid. Bring to a boil and start mashing the beans (you can make them as mushy as you want or leave some unmashed). It might seem like there is too much liquid but let it boil for a few minutes and it will thicken up. If it gets too thick just add more liquid. Enjoy, Michaelyn
