Refried Beans, Mississipppi Style

Ingredients

2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon coriander
1/2 large ripe bell pepper, chopped
1/2 medium onion, chopped
1 clove garlic, minced
1/2 cup salsa
Chopped cilantro (optional)
Salsa (Hot or Mild)

Preparation

1
Soak dried beans overnight in water.
2
Next day, rinse beans in colandar, add beans to sauce pan, cover beans with water, and bring to a boil; simmer beans on medium or low heat until tender (do not add seasonings, including salt until Step 3), and drain in a colandar. Puree beans in food processor.
3
Sautee chopped onion, ripe pepper, and minced garlic in iron skillet until onion is transparent; add beans, salt and other seasonings, and 1/2 cup salsa (hot or mild) and mix thoroughly; cook until browned on one side, turn beans and brown other side. Add beans to a baking dish, cover with grated cheese and bake in a 350 degree oven until cheese is bubbling. Serve, allowing guests to garnish with cilantro and salsa to taste.

Tools

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About

Not pleased with the watery texture of refried beans in most of our Mexican restaurants, we experimented with this recipe until we achieved a more substantial and flavorful texture. This obviously takes planning, but the results reward the effort. This is an excellent vegetarian dish for protein, and it is a great accompaniment to dishes such as our Rotel Squash dish, Mexican/Spanish Rice, Guacamole, or other south of the border recipes.

Yield:

6

Added:

Thursday, December 3, 2009 - 10:53pm

Creator:

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