PINTO BEANS REFRIED FAST
Preparation time: 15 minutes
Yield: 16 servings
1 to 3-tablespoons oil
8-cups cooked pinto beans
1-teaspoon cumin
S&P to taste
Optional: 1-teaspoon cumin, 1-teaspoon oregano, 1-teaspoon
turmeric, 1-teaspoon marjoram , or 1-teaspoon chili powder
Heat oil in a large cast iron skillet, over medium heat. The
oil is hot enough for cooking when a drop of water placed in the skillet
sizzles. Add beans and cumin. Smash with a potato masher as you mix in the
spices and serve.
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