V-JOY - refried beans

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<mx2 source= " MasterCook 6.0 " date= " December 09, 2000 " >

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<Nam>

Refried Beans (Joy of Cooking)

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<RcpE name= " Refried Beans (Joy of Cooking) " author= " Rombauer & apos;s Joy of

Cooking " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

 

Refried Beans (Joy of Cooking)

 

Recipe By :Rombauer's Joy of Cooking

Serving Size : 6 Preparation Time :0:00

Categories : Beans

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons vegetable oil

1 medium white onion -- chopped

4 cloves garlic -- minced

4 cups undrained classic black beans

or cooked black beans

1 cup cooking liquid or water

salt to taste

crumbled queso fresco cheese

or crumbled feta cheese

or grated parmesan cheese

tortilla chips

 

Heat oil in a large skillet over medium-high heat Add onion. Cook,

stirring often, until deep golden brown, about 10 minutes.

 

Add garlic. Cook, stirring, for 1 minute.

 

Add beans with a slotted spoon 1 cup at a time. Mash each addition of

beans to a coarse puree with a potato masher or the back of a large spoon

before adding the next cupful. Stir in bean-broth or water. Cook, stirring

often, over medium to low heat until the beans are a little soupier than

you would like to serve them—they will thicken as they sit. The whole

mashing and cooking process will take 10 to 15 minutes. Season with Salt

to taste. Serve warm with cheese and chips.

 

Source:

" All About Vegetarian Cooking: Beans (p.81) "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 201 Calories; 5g Fat (22.6%

calories from fat); 10g Protein; 29g Carbohydrate; 10g Dietary Fiber; 0mg

Cholesterol; 2mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1/2

Vegetable; 1 Fat.

 

NOTES : A classic Mexican side dish. The beans are easier to mash if they

are warm.

 

Nutr. Assoc. : 0 0 0 2797 0 2130706543 0 4668 0 0 0

 

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<Serv qty= " 6 " />

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<CatS>

<CatT>

Beans

</CatT>

</CatS>

<IngR name= " vegetable oil " unit= " tablespoons " qty= " 2 " ></IngR>

<IngR name= " white onion " unit= " medium " qty= " 1 " >

<IPrp>

chopped

</IPrp>

</IngR>

<IngR name= " garlic " unit= " cloves " qty= " 4 " >

<IPrp>

minced

</IPrp>

</IngR>

<IngR name= " undrained classic black beans " unit= " cups " qty= " 4 " >

<INtI>

2797

</INtI>

</IngR>

<IngR name= " or cooked black beans " code= " T " ></IngR>

<IngR name= " cooking liquid or water " unit= " cup " qty= " 1 " >

<INtI>

2130706543

</INtI>

</IngR>

<IngR name= " salt to taste " ></IngR>

<IngR name= " crumbled queso fresco cheese " >

<INtI>

4668

</INtI>

</IngR>

<IngR name= " or crumbled feta cheese " code= " T " ></IngR>

<IngR name= " or grated parmesan cheese " code= " T " ></IngR>

<IngR name= " tortilla chips " ></IngR>

<DirS>

<DirT>

Heat oil in a large skillet over medium-high heat Add onion. Cook, stirring

often, until deep golden brown, about 10 minutes.

</DirT>

<DirT>

Add garlic. Cook, stirring, for 1 minute.

</DirT>

<DirT>

Add beans with a slotted spoon 1 cup at a time. Mash each addition of beans to a

coarse puree with a potato masher or the back of a large spoon before adding the

next cupful. Stir in bean-broth or water. Cook, stirring often, over medium to

low heat until the beans are a little soupier than you would like to serve

them—they will thicken as they sit. The whole mashing and cooking process will

take 10 to 15 minutes. Season with Salt to taste. Serve warm with cheese and

chips.

</DirT>

</DirS>

<Srce>

All About Vegetarian Cooking: Beans (p.81)

</Srce>

<Note>

A classic Mexican side dish. The beans are easier to mash if they are warm.

</Note>

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