The World Vegetarian Cookbook/1999

Refried Beans
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 15 minutes N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1-1/4 cups dried pinto beans water to cover 1 bay leaf
6 tbsps oil salt and freshly ground black pepper grated mild cheese
shredded lettuce tortillas



1 Soak the beans overnight. Change the water, add the bay leaf, and bring to a boil. Cover and simmer about 2 hours, or until the beans are completely tender. Alternatively, bring the beans to a boil in cold water and then allow to boil rapidly for 10 minutes. Cover and leave to stand for one hour. Change the water and then continue with the recipe. Drain the beans and reserve a small amount of the cooking liquid. Discard the bay leaf.
2 Heat the oil in a heavy skillet. Add the beans and, as they fry, mash them with the back of a spoon. Do not over-mash; about a third of the beans should stay whole. Season to taste.
3 Smooth out the beans in the pan and cook until the bottom is set but not browned. Turn the beans over and cook the other side.
4 Top with the cheese and cook the beans until the cheese melts. Serve with finely shredded lettuce and tortillas, either warm or cut in triangles and deep-fried until crisp.

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