Wednesday, November 19, 2008

Its Whats Cooking Tonight!

Tonight I am making homemade tacos and burritos for supper. I have pinto beans cooking for the refried beans at the moment. I also have some red kidney beans cooking to add to the hamburger meat for the tacos. I am feeding 3 growing young men and one grown man with hungry appetites. I thought I might include my recipe for Refried Beans here so that you can make your own if you have a mind to. I think they are great and I use them often for a quick burrito lunch or for these nights when I am making Mexican dishes. Enjoy the recipe:

Pinto Beans
4cups water
1lb dried pinto or black beans (about 2 cups)
1 medium onion, chopped (about 1/2 cup)
1/4 cup vegetable oil
2 cloves of garlic
1 slice of bacon
1 tsp. salt
1 tsp. cumin seed

Mix water, beans and onion in 4 qt. dutch oven. Cover and heat to boiling for 2 minutes. Remove from heat, let stand for 1 hour. Add just enough water to beans to cover. Stir in remaining ingredients. Heat to boiling, reduce heat. Cover and boil gently, stirring occasionally, until beans are very tender, about 2 hours. (Add water during cooking if necessary). Drain, reserve broth for recipes calling for bean broth. Use the beans and the broth within 10 days.

Refried Beans
1/2 cup vegetable oil or lard
2 cups cooked Pinto Beans (recipe above)
2 Tbsp. Chili powder
1 Tbsp. ground cumin (I always use 3 to 4 Tbsp of cumin, we love the taste of it!)
1 tsp. salt
1/8 tsp. pepper

Heat oil or lard in 10 inch skillet over medium heat until hot. Add beans, cook stirring occasionally, 5 minutes. Mash beans, stir in chili powder, cumin, salt & pepper. Add more oil to skillet if necessary. Cook and stir until smooth paste forms, about 5 minutes. Garnish with shredded cheese if desired.

I always take these refried beans and put a few spoonfuls into a tortilla with some shredded cheese on top, heat in oven at 350 for 10 to 15 minutes, instant burritos!

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