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on HIGH heat setting.
Mexican Refrie
Beans
VEGETARIAN
Ingredients
• 450g dried pinto beans
• 230g dried black beans
• 3 to 4 onions, diced
• 1 & 1/2 tsp. ground cum-
in
• 1 tsp. ground cinnamon
• 1/2 tsp. ground black
pepper
• 1/4 tsp. ground hot cay-
enne pepper
• 1 can (200ml) tomato
puree
• 1 jar (approx 400ml) sal-
sa, hotness according to
your preference
Method
Simmer the beans in 1 to 2 li-
tres of water for 30 minutes
(either in your slow cooker
on high or in another pot on
the stove), then drain the wa-
ter and rinse the beans. The
beans should have expanded
and softened slightly. Add to
the beans:
Add a little water if needed
and cook overnight on low.
The
beans
cooked enough to eat in 3
to 4 hours, but they can be
cooked as long as 12 hours
with no harm to them. Of
course, they will taste better
if given time to flavor through.
If you want to give your beans
a "refried beans" texture and
appearance,
the bacon grease and fry-
ing pan. Just get your hands
into it and squish them up!
These are great in burritos.
You can scramble some eggs
with
green
rooms,
and
serve the beans and eggs
together
as
cheros". They also work well
served with tortilla chips for
scooping, with melted ched-
dar cheese lettuce, tomato
and sour cream layered over
the beans. Serves 8 to 10.
Leftovers freeze well.
Red Beans and
Barley Casse-
role
VEGETARIAN
Ingredients
• 1 cup uncooked barley,
rinsed (use long cooking
variety; not pearled bar-
ley)
• 1 small red onion, finely
chopped
are
generally
forget
about
pepper,
mush-
onions,
then
"huevos
ran-
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