Refried Beans

[Guest guest]

Refried Beans

Source: www.3abn.org (adapted)

 

6 c. cooked pinto beans

1/4 c. taco sauce

2 Tbsp. canola oil

1/3 c. flour of choice (gf blend)

 

1. In a large mixing bowl combine pinto beans and taco sauce. Mash beans with a

potato masher or electric mixer until almost smooth. Small pieces of beans

should still be visible. Set aside.

 

2. Heat oil in a large skillet and add flour until all oil is absorbed. Stir

constantly over medium heat until flour mixture is golden brown.

 

3. Add the bean mixture to skillet with the browned flour. Mix well and cook on

low for 3-5 minutes. Serve hot.

 

Yield: 13 half-cup servings

 

* This dish is wonderful to serve with Spanish rice and any Mexican entrée. It's

also good for bean burritos. Using canned beans or using beans prepared the day

before will reduce preparation time. This dish can also be made ahead and heated

just before serving, or kept warm in the oven in a casserole dish.

 

 

 

[Guest guest]

I don't throw out the soaking water as I've read that this would be throwing out

some of the nutrition too. I soak them only because I don't want to run the

crock pot all night and we usually don't need the beans until late afternoon. I

have tried throwing out the soak water to see if it caused less intestinal gas,

but none of us could tell a difference either way. I've read that if you eat

beans on a regular basis you don't have the gas/bloating problem as much. Since

we eat beans so often, I think we are passed that problem.

 

Michelle

 

> Since I don't pre-soak the beans I don't drain the water (I of course wash

> them well before cooking). Just curious whether you drain leftover water

> from overnight soaking? Folklore at least seems to say that you need to

> soak and drain water from beans once or more to prevent flatulence or

> intestinal gas formation, but I've never found this to be an issue, nor has

> my son. Perhaps the slow-cooking eliminates this problem?

>

> all the best,

> Richard Menec

>