Refried Beans (mcdougall) Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
2 cup: Pinto beans, dried
1: Onion, chopped
3 Cloves: garlic, crushed
2 tsp: Ground cumin,
1/4 tsp: Ground coriander,
1 tbsp: Liquid aminos or soy or tamari sauce,
2 tsp: SaltLess Brand Mexican Seasoning, contains chili peppers, dehydrated garlic and onion, paprika, cumin, oregano, celery seed, green bell pepper, cayenne and bay
Directions:
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 McDougalls 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
Source from luhu.jp
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 McDougalls 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
Source from luhu.jp
Tags
Vegetarian