MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Refritos (Refried Beans)
 Categories: Beans, Mexican
      Yield: 4 Servings
 
      2 c  Dry pinto beans
  1 1/2 ts Salt
  1 1/2 c  Onion; chopped
      3 cl Garlic; crushed
    1/2 c  Green pepper; minced
      2 ts Ground cumin
    1/4 ts Black pepper
      3 tb Olive oil
    1/4 ts Coriander; (optional)
 
  Begin to soak the beans at least 3 hours before you need them.
  
  Cover the pintos with water and let soak 1 1/2 hours or more. Cover
  with more water and cook, partially-covered, until well-done--usually
  1-1/2 to 2 hours. Make sure you check their water level periodically
  while they cook. When they are soft, drain off excess water and mash
  them well with a wooden pestle or a potato masher.
  
  Heat about 3 tb olive oil in a skillet. Add onions, garlic, cumin,
  and 1/2 ts salt. Cook over low heat until onions are translucent. Add
  green pepper, cover, and simmer 5-8 minutes. Add sautéed vegetables
  to the beans, along with 1 ts salt and black pepper. Mix well. Keep
  the beans hot in a medium oven until ready to serve.
  
  Serve in tostadas, stuffed into green pepper halves & baked, or, for a
  simple and authentic Mexican dinner, with plain cooked rice and
  steamed tortillas. These beans (especially when stuffed into peppers)
  love nachos sauce.
  
  Recipe by Moosewood Cookbook
 
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