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Refried Beans

 
When I make refried beans, I soak, cook, then recook the beans……..
Instead of reinventing the wheel, so to speak, I am referring you to Rockin’Robin’s website. She has videos for more than just refried beans, but I like this recipe and video especially because of the dry bean prep she explains so well.
 
http://www.cooking-mexican-recipes.com/pinto_bean_recipes.html
 
Now I will add my own personal deviances to Robin’s recipe for those who liked the flavor at my house and desire to duplicate it.
 
First of all, I doubled the recipe, so 4 cups of dried pinto beans made about 12 Cups of cooked beans.
This recipe serves 6-8, and is not doubled
 
2 cups dry pinto beans, soaked, drained, cooked, drained and rinsed
2 -4 Tablespoons vegetable oil
1 Cup diced onion
1 head of garlic, roasted
1 bay leaf
2 cups water or vegetable broth
1-2 tsp seasalt, depending on how much salt you like
4-8 quart pot
More water or broth as needed
 
In an 8 quart dutch oven or stew pot, sauté onions in oil until translucent.
Add roasted garlic.
Place beans, bay leaf and water or broth in pot and simmer for 2+ hours stirring to make sure that the beans don’t stick.
Add more water if the beans look dry.
When the beans are really soft and smell delicious, take the bay leaf out.
Mash the beans with a potato masher to your desired consistency.
Add water or broth if the beans are too thick. Create the consistency you like.
Add the rest of the vegetable oil as well. For this recipe I used 3-4 Tablespoons total.
Stir and keep warm until meal time.
 

Mexican Rice,  (Rice Cooker Version)

This is my version, not truly from Mexico, but it is fantastic!

2 C long grain brown rice

4 ½ C water or vegetable broth (for amount of liquid, use instructions for brown rice with your rice cooker)

½ C diced onion

½ C diced red pepper

3 cloves garlic, minced

1-2 Tablespoons vegetable oil of your choice

2 Tablespoons of chipotle enchilada sauce, or tomato sauce with a few shakes of chili pepper flakes

Directions

Coat Rice cooker with oil.

Measure rice and rinse in colander until water runs clear. This will create less sticky rice.

Place rice in rice cooker along with your choice of water or vegetable broth.

Turn rice cooker on.

Sauté diced onion and pepper in oil until tender, add garlic and stir through.

Add vegetables into the rice cooker.

When rice is done, add a bit of tomato sauce for color and flavor, stir and place in serving dish.

Keep warm until meal is ready and enjoy!

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