Recipe - Refried Beans

1 small Onion peeled and minced
1 lg Clove garlic peeled and
Minced
1 cn 28 ounce tomatoes, canned
crushed
1 cn 30 ounce refried beans
1 cn 14.5 ounce chicken broth
TB cilantro chopped
Baked tortilla chips for
Garnish
Monterey jack cheese for
Garnish
Sour cream for garnish

In a large saucepan or Dutch oven, combine garlic, onion, and tomatoes;
stir to combine. Using high heat, bring to a boil; boil for 5 minutes,
stirring occasionally. Add beans and broth, stir to combine. Bring to a
simmer; lower heat and simmer for 15 minutes, stirring occasionally. If
desired, stir in 12 Tbsp chopped cilantro. Ladle into soup bowls, top with
tortilla chiips or baked tortilla strips (recipe follows) jack cheese and
sour cream. Serves 68.

Baked Tortilla chips: Cut 5 corn tortillas into thin strips and spread them
on a baking sheet in a single layer. Bake in a 350 degree oven until
nicely browned, about 9 minutes. Toss them halfway through the baking
process.

Posted to MCRecipe Digest V1 #145

Date: Tue, 9 Jul 1996 20:09:43 GMT

From: "Patricia J. Mccoy" pattiwillmccoy@worldnet.att.net