Beans, beans, beans, beans, beans, beans, onions and beans |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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No self-respecting refrigerator should ever be without a supply of chef Diana Neal's Refried Beans (Recipezaar recipe ID # 10614). My refrigerator is no exception to that rule, and periodically I try to create different dishes that put them to best use. I came across a 14th century Medieval English recipe that was tough to decipher, but I gave it my best shot, made a couple of modern modifications, and the results are, in my humble opinion, delicious, albeit a little different. Ingredients:
2 onions, chopped |
8 tablespoons olive oil or 8 tablespoons garlic oil |
2 cloves garlic, finely chopped |
1/2 teaspoon ground ginger |
1 teaspoon ground cinnamon |
1/2 teaspoon grated nutmeg |
12 ounces refried beans (see description, above, for recommendation) |
Directions:
1. Fry the onion in the oil with the garlic, spices and seasoning.
2. Stir in the beans and mix thoroughly.
3. Reheat and serve.
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