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Refried Beans Recipe

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This recipe for Refried Beans, by , is from The Bennett Family Cookbook - 2007, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Riney Bennett
Added: Saturday, February 3, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Put two cups of pinto beans or a mix of any other dried beans in a Crock-Pot, cover with water, and cook overnight on “High”.

Directions:
Directions:
After beans are cooked.

Pour out the liquid, then rinse the beans once while still in the Crock-Pot, and pour out the rinse.

While still in the Crock-Pot, mash the beans with a hand-help potato masher. Add about ½ cup water during the mashing. Do not worry about mashing every single bean.

Stir in 1 ½ cups hot salsa,
1 tsp crushed garlic,
and ½ tsp salt

Personal Notes:
Personal Notes:
These are very simple refried beans, except that they are not refried and much lower in fat than most refried beans. This recipe also uses a minimum of dishware and is very insensitive to timing. They can be served alone, as a dip, or a burrito filling.

 

 

 

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