Refried Beans

15 Servings
Beans Mexican
refried beans Beans Mexican

1 on
3 cups pinto ns
0.25 jpeno
1 tsp chipotle powder
2 tbls lic
3 tsp t
1.75 tsp ck pepper
0.75 tsp in
8 cups water

Dice jalepeno, onion, and garlic dump it all in slow cooker Cook high for 8 hours drain water (save to add back to desired consistancy) mash beans with potatoe masher FEAST!!


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Refried Beans

4 Servings
Beans
Mexican
Beans Mexican Side dishes Bean

1/2 c Lard Or etable Oil
2 c Cooked Pinto ns; *
2 tb le Powder
1 tb in; Ground
1 ts t
1/8 ts per

* See Recipe # 4 this file. Heat the lard in a 10-inch skillet over medium heat until hot. Add the pinto beans and cook for 5 minutes, stirring occasionally. Mash the beans then stir in the remaining ingredients. Add oil to the skillet if necessary then cook and stir until a smooth paste forms, about 4 minutes. Garnish with shredded cheese, if desired and serve, From Betty Crockers "Southwestern Cookbook". File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/sowest9.zip


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