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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 9 |
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Writes field editor Kitty Shelton from her Ketchum, Idaho kitchen, A local Mexican restaurant shared this recipe with me. It's so simple and tasty you'll never go back to canned refried beans. Ingredients:
1 package (16 ounces) dried pinto or red beans |
1 large onion, quartered |
3 garlic cloves |
1/2 teaspoon ground cumin |
3 to 4 drops hot pepper sauce |
Directions:
1. Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain beans; discard liquid. Return beans to pan; add water to cover. Add onion and garlic; bring to a boil. Cover and cook over low heat for 2 hours or until beans are very tender, adding water to keep covered if needed. Discard onion and garlic. Mash beans with a potato masher, leaving some beans whole. Stir in cumin and hot pepper sauce. Yield: 9 servings.
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