Refried Beans

Recipe Ingredients

2 tablespoons	30ml	Olive oil or bacon drippings
2 teaspoons	10ml	Whole cumin seeds
1 teaspoon	5ml	Onion - finely chopped (large)
1 teaspoon	5ml	Garlic clove - (to 2) - minced (large)
4 cups	640g / 22oz	Soft-cooked beans, such as pinto or kidney - see * Note
1 cup	237ml	Bean cooking liquid, vegetable stock, or
		Water
1		Cayenne pepper
1 teaspoon	5ml	Cider vinegar - (to 2 tspns) - (optional)
3/4 teaspoon	3.8ml	Salt - or to taste

Recipe Instructions

* Note: See the "Pressure Cooked Pinto Beans" recipe which is included in this collection.

In a large skillet, heat the oil. Add and sizzle the cumin seeds for 10 seconds while stirring. Add the onion and garlic and saute until the onions are soft and lightly browned, about 3 to 4 minutes. Reduce the heat to medium, add about one third of the cooked beans and 1/3 cup of the liquid, mashing the beans with the back of a spoon or if beans are already pureed, stir them into the liquid to create a coarse mash.

While the mixture is simmering and the liquid is being absorbed into the bean puree, continue adding beans and liquid in two more batches. Add cayenne, vinegar, and salt to taste. Serve immediately.

This recipe yields 6 servings.

Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Lorna Sass, author of Cooking Under Pressure - From the TV FOOD NETWORK - (Show # CL-9071 broadcast 02-23-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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