"Chili represents your three stages of matter: solid, liquid, and eventually gas."--John Goodman as Dan Conner


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This recipe for REFRIED BEANS, by , is from REPLENISH - A Collection of Best-Loved Recipes & Inspiration, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



1/3 c. butter (or bacon grease or oil)
1-2 white onions, chopped finely
3 cloves of garlic
tsp. ground cumin
Pinch cayenne powder
Salt & pepper to taste
2 cans of kidney beans (or pinto beans), drained and rinsed (or 2 c. of dried beans reconstituted)
2/3 c. chicken or vegetable broth
1 tsp. chilli powder or less
Grated cheese and sliced green onions (for garnish)

1. Melt butter in fry pan. Add onions and cook until just tender, about 4-5 minutes.
2. Stir in garlic, cumin and cayenne and cook until fragrant, about 30-60 seconds. Season with salt and pepper.
3. Add beans to the pan. Add broth. Bring to a boil and reduce to a light simmer. Let simmer about 10 minutes or until the beans are soft enough to mash easily. Continue cooking, stirring frequently, until beans are thickened and fat is absorbed.
4. Add chili powder.
5. Remove pan from heat and mash with potato masher or puree in food processor (for smoother texture).
6. Place in bowl and top with grated cheese and green onions.




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