Wednesday, May 14th 2008

Refried Beans

1 lb. pinto beans (dry)
Water to cover beans
Cheese, as desired while refrying

Pick through beans for pebbles or stones. Rinse beans in a strainer under running water. To cook in slow cooker, put water in cooker and beans. Water should be at least 1 inch over beans. Cook on high. Add 1 teaspoon salt to water. Cook beans until soft to touch and have lost markings.

To Refry: Use fry pan with about 2 tablespoons of oil and heat. Add beans with some of the liquid. Mash beans and continue to cook in the pan. When almost done, sprinkle on jack cheese or aged white cheese to refried beans. Serve.

You can reheat this in a microwave. Can reheat refried beans on stove too, just add a little hot water to prevent burning.

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