"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Craig's Refried Beans Recipe

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This recipe for Craig's Refried Beans, by , is from Susan Marie's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Cabbagetown Cafe
Added: Saturday, November 29, 2008


2 c. uncooked pinto or black beans, sorted and rinsed
6 c. water
2 bay leaves
1 tbsp. ground cumin
1 tsp. ground coriander
tsp. cayenne
tsp. black pepper
tsp. dried or finely chopped oregano
tsp. dried or 2 tsp. finely chopped fresh basil
tsp. dried dill weed, or 1 tbsp. finely chopped fresh dill
2 tsp. salt
3 tbsp. light vegetable oil
1 onion, chopped
1 green pepper, chopped
4 cloves garlic, finely chopped
c. butter

Measure the beans, water, and bay leaves into a medium size pot. Bring to a boil then reduce the heat and simmer for about 2 hours, or until the beans are very soft. Measure out all the spices and salt, and mix them together. In a frying pan, heat the oil. Add the onion, green pepper, and garlic, and saute for about 3 minutes. Reduce the heat and ad the spices and salt and saute for 2 more minutes, stirring frequently so nothing burns or sticks. Remove bay leaves and mash the cook beans until smooth. Use a potato masher or any other mashing device you have. Mash in the vegetable-spice mixture. Mash in the butter. Continue to cook over very low heat for 30 minutes to blend the flavors. Stir often. Serve immediately or refrigerate for up to 3 days. To reheat, melt a few pats of butter in a frying pan then add the beans, stir and fry until hot.

Personal Notes:
Personal Notes:
These are great as a dip for corn chips or as a main meal ingredient for Mexican favorites. If you're in a hurry, substitute lentils for the beans, reduce the water to 5 cups, an reduce the cooking time to 30 minutes.




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