Subject: Refried Beans
From: Unicorn (unicorn@indenial.com)
Date: Tue Oct 09 2001 - 20:28:51 EDT
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F O O D F U N N Y
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Here's a true food funny from reader Patti Creegan:
For an experiment, my friend used fresh corn kernels when making her
usual corn muffins. When she asked her son if he noticed anything
different about them he replied, "Yeah, they're not burned!"
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T O D A Y ' S R E C I P E
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Refried beans have been on every dish I have ever ordered in a Mexican
restaurant in the USA, bar none. I know this is true because I always
order them if they aren't included with the entree. Once you have
made them at home, you will agree that the commercial variety doesn't
compare.
Refried Beans
2 Tbs (30 ml) bacon drippings or vegetable oil
1 - 2 cloves garlic, finely chopped
1/4 tsp (1 ml) ground cumin
3 cups (750 ml) cooked and drained pinto beans
Salt and freshly ground pepper to taste
Grated Monterey jack or Cheddar cheese
Heat the fat in a skillet over moderate heat and saute the garlic and
cumin for 2 to 3 minutes. Add the beans and mash with a potato masher
or fork until thoroughly mashed. Season with salt and pepper and
simmer uncovered for 5 to 10 minutes. Serve topped with grated
cheese. Serves 4 to 6.
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