Easy Fat Free Refried Beans

 

My dear neighbor, who dearly needs our prayers for health right now, once told me that she makes a big pot of pinto beans every week.  She, a breast cancer survivor, eats those beans all week long as a great source of fiber.  In her honor, I dug out this recipe I have had in my recipe file for ten years but had never gotten around to making.  They were so delicious and effortless that I may have a new monthly money-saving side dish for our family. 

   

 

These beans not only make a great side dish, they are great as a filling for burritos or on top of chips for bean nachos. 

INGREDIENTS

1 pound dried pinto beans, rinsed and drained

4 cloves of garlic, peeled but left whole

3 tsp. salt

PROCESS

1.  Put beans, garlic and salt in a large stock pot.  

2.  Cover with 2 quarts of water.

3.  Bring to a boil.

4.  Reduce heat, cover and simmer on medium-low for 2 hours.

5.  Mash beans and garlic recover and simmer for another 30 minutes, stirring and mashing now and then until softened and to your desired consistency.

   

  

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Food on Fridays with Ann Kroeker