Kathy Pitts’ Frijoles Refritos Recipe
Ingredients:
2 c of beans; (well-washed, picked-over)
1 pc of onion (large); chopped finely
1 pc of chili pepper (red, small, dried); crushed
1 tsp of cumin (ground)
6 c of ham broth or water
1 Tbsp of oregano
Drippings/lard (for frying)
Cheese (mild cheddar); grated
Cheese (garnish, optional)
Instructions:
Place and boil ingredients inside pot that is deep. Remove fire, cover then let beans sit 1 hour. Boil beans again, then lower flame and let simmer ’til tender; for taste, add salt. Cooking duration depends on beans used, bean’s age, and water’s mineral.
In shallow yet large pan, let 3 Tbsps of lard/drippings dissolve. Then add 1 c of beans with cooking liquid to fat then mash it to become puree.
Keep on pouring liquid and beans with additional fat if needed then continue mashing ’til you use every beans. Serving of beans can be as is, as tortillas filling, or decorated with cheese (shredded).
>> Kathy Pitts’ Frijoles Refritos Recipe
Bean & Bacon Soup Recipe
Ingredients:
2 c of pinto beans (washed then dried)
1/2 tsp of pepper
1 tsp of salt
4 pcs of bacon strips; squared
4 pcs of carrots; diced
4 stalks of celery; sliced
1/2 tsp of dried thyme
1 clove of garlic; minced
1 pc of onion; minced
2 Tbsps of olive oil
4 ozs tomato paste (1 can)
1 Tbsp of wine vinegar
Instructions:
Place pinto beans in a large saucepan with water (6 to 8 cups); let it boil. Once water has boiled, reduce the heat and cover saucepan.
Let it boil slowly and simmer for an hour. Stir every fifteen mins until done, don’t forget to cover saucepan while waiting for it to cook.
When done, heat pan and place oil. Saute celery, onion & bacon for ten mins. Add onto beans and mix. Add in carrots, (tomato) paste, and thyme.
Simmer for an hour or till beans soften or tendered, do not cover while simmering. Mash beans slightly then season with pepper, salt, and vinegar. Serve.
>> Bean & Bacon Soup Recipe
Linda Williams’ Many Bean Soup Recipe
Ingredients:
2 c of beans (mixed); washed, picked-over, soaked overnight; drained
1 pc hamhock or hambone
1 pc onion (large); chopped
2 Tbsp of salt (optional)
1 can of tomatoes (large, chopped); undrained
1/4 tsp of garlic (powder)
1 tsp of chili (powder)
1 c of carrots; diced
Juice from 1 pc lemon
Instructions:
Boil beans with 2 quarts water in huge pot, then let simmer (2.5-3 hours). Add the rest of ingredients then allow to simmer 45 more minutes. Add a cup of tomatoes (diced), if desired.
>> Linda Williams’ Many Bean Soup Recipe
Bean & Franks Soup Recipe
Ingredients:
Beans (any desired)
3 pcs of carrots (medium); diced
2 pcs of onions (medium); minced
1 clove of garlic; minced
28 ozs of beans (baked in brown sugar sauce)
11-1/2 oz of tomato juice
2 Tbsps of butter or margarine or bacon fat
8 frankfurters; sliced
1 tsp of Worsterceshire
Cheese (American or cheddar); shredded
Instructions:
Place butter on heated pan then add onions, garlic, and carrots; cook while frequently stirring until tender.
Add beans, tomato juice, franks, and Worsterceshire. Stir continuously over moderate heat till hot. To serve, place soup on a bowl and place cheese on the side.
>> Bean & Franks Soup Recipe
Campfire Pork & Beans Recipe
Ingredients:
1/4 tsp of hot sauce
1/4 c of molasses
1 can of pork n’ beans (53 ozs)
1/2 c bell pepper (green); diced
1/2 c of onion; diced
8 slices of bacon; cut into 1 inch strips
Instructions:
Preset oven (375 degrees F). Pan fry the bacon ’till they are crispy. Set them aside.
Using the bacon drippins in the same pan, you can now saute onions and bell pepper. Mix in the molasses. Dollop a few drops of Tabasco sauce. Transfer mixture into a baking dish.
Bake for forty minutes. Garnish with bits of bacon.
>> Campfire Pork & Beans Recipe
Bean Moussaka Recipe
Ingredients:
2 c of legumes (cooked)
4 pcs of tomatoes; diced
1 pc of onion; diced
4 cloves of garlic; minced
1/2 tsp of pepper (black)
1 tsp of salt
2 tsp of sage
1 tsp of allspice
2 c of stock or water
2 pcs of eggplant (large)
1 c of olive oil
2-1/2 c of soy milk
2 Tbsps of ghee
1/8 tsp of nutmeg
2 Tbsps of flour; sifted
1 tsp of allspice
Instructions:
Place beans on a medium-sized pot along with onion, garlic, salt, sage, pepper, and tomatoes. Add stock and let it simmer at about ten mins.
While waiting, slice the eggplants to rounds then fry in oil (olive oil) until golden brown; set them aside.
To make (white) sauce, slowly heat ghee on the pot, slowly add flour following the soya milk, stir constantly. Add nutmeg, salt, and pepper. Let it simmer slowly for a minute.
Prepare a baking dish and grease the insides, arrange the fried eggplants on the base, then spread the cooked beans. Sprinkle allspice and pour the sauce.
Place in the oven and bake for half an hour at 375 degrees F or till crust turns golden brown.
>> Bean Moussaka Recipe
Lima Bean Soup Recipe
Ingredients:
A lb of beans (lima, frozen)
3.5 c of carrots; sliced
5 pcs of onions (green); chopped finely
5 c of mushrooms (chopped)
3 Tbsp of olive oil
3/4 c of soy sauce
1/4 tsp of basil
1/4 tsp of pepper (black)
1/4 tsp of cayenne
Instructions:
Cook beans with water. Steam the carrots ’til tender then drain and reserve liquid. Saute mushrooms and onions on skillet ’til tender. Drop spices and saute 1 more minute.
Mix all of the ingredients except milk including beans and water from cooked carrots. Process in blender by batches ’til smooth. Transfer mixture to large pot (for soups) then add the milk and slowly cook for 15-20 minutes.
>> Lima Bean Soup Recipe