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Recipe Mon Jul 16 2007
Beans are magical for more reasons than that. They're cheap, easy to prepare (or find prepared), and they have the miraculous ability to sop up the alcohol in that extra beer you definitely should have said "no" to.
My favorite beans come mashed and cooked in some kind of fat. Refritos, or refried beans, are so delicious at my local taqueria, but making them at home gives me a little control over the amount of fat in which they're cooked. Here's a recipe I love to use for Guatemalan refritos from the Mennonite cookbook, Extending the Table.
Puree in a blender:
3 c. cooked beans with liquid (I use the black beans or pinto beans and often just get a large can of them)
1/3 c. chopped onion
1-2 cloves crushed garlic
1/4 c. chopped green pepper
Heat in a frying pan:
1 T oil
Add the pureed beans:
Salt to tasate
1/2 t. ground cumin
Simmer, uncovered, over low heat, stirring occasionally, until beans thicken, 10-15 minutes.