Recipe - Jills Crockpot Mexican Refried Beans

1 pound Dried pinto beans
One half pound Dried black beans
3 (up to)
4 Yellow onions; cut into
1/2inch pieces
1 One half teaspoon Ground cumin
1 teaspoon Ground cinnamon
One half teaspoon Cracked or ground black
pepper
One fourth teaspoon Ground hot cayenne pepper
1 Jar (1216 oz) salsa;
hotness according to your
preference
1 cn (68 oz) tomato sauce

Instead of soaking the beans to break down the carbohydrates that make the
eater socially unacceptable, simmer the beans in 12 quarts of water for 30
minutes (either in your crock pot on 'high' or in another pot on the
stove), then drain the water & rinse the beans. The beans should have
expanded and softened slightly

Add to the beans the onion, cumin, cinnamon, black pepper and cayenne
pepper. I like to add a jar of salsa and a can of tomato sauce.

Add a little water if needed (beans should be sloppy but not soupy at this
stage), and cook overnight on "autoshift" setting or on "low" if your pot
doesn't have "autoshift"

The beans are generally done enough to eat in 34 hours, but they can be
cooked as long as 12 hours with no harm to them. Of course, they will
taste better if given time to flavor through.

If you want to give your beans a "refried beans" texture and appearance,
forget about the bacon grease and frying pan just get your hands into it
& squish them up! (Don't use a food processor.)

These are great in burritos I like to scramble some eggs with green
peppers, mushrooms and onions, then serve the beans and eggs together as
"huevos rancheros." They also work well served with tortilla chips for
scooping, with melted cheese (monterray jack or cheddar),lettuce, tomato
and sour cream layered over the beans. 810 servings. Leftovers freeze
well.

JMNI@MIDWAY.UCHICAGO.EDU

(JILL M. NICOLAUS)

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