Refried beans (mcdougall)
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Refried beans (mcdougall)
  Beans    Vegetarian  
Last updated 6/12/2012 1:20:11 AM. Recipe ID 51818. Report a problem with this recipe.
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      Title: Refried beans (mcdougall)
 Categories: Vegetarian
      Yield: 1 Servings
 
      2 c  Pinto beans, dried
      1    Onion, chopped
      3    Cloves garlic, crushed
      2 ts Ground cumin
    1/4 ts Ground coriander
      1 tb Liquid aminos or soy or
           -tamari sauce
      2 ts SaltLess Brand Mexican
           -Seasoning (contains chili
           -peppers,
           -dehydrated garlic and
           -onion, paprika, cumin,
           -oregano, celery seed,
           -green bell pepper, cayenne
           -and bay)
 
  Cover pintos with water. Soak overnight, or bring to boil, remove from
  heat, and let rest 1 hour.
  
  Cook pintos, covered, about 2 hours on low heat, until soft. Drain off
  water (save for soup stock or gravy)and mash with a potato masher.
  
  Heat small amount of pinto water in large saucepan. Add onions and
  garlic and cook over low heat, about 10 minutes. Add mashed beans and
  seasonings. Mix well and cook over low heat, about 20 minutes. Serve
  on chapatis, tortillas, or pita bread, or with brown rice.
  
  This is from Mary McDougall's Health-Supporting Cookbook Volume One,
  with a few modifications from me (the liquid aminos and Mexican
  seasoning). From the collection of Sue Smith, S.Smith34, Uploaded
  June 16, 1994
 




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Recipe ID 51818 (Apr 03, 2005)

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