Refried beans mix
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Dried beans ground to a fine flour and stirred with cumin, chili powder and onion. Whisk it into boiling water for quick refried beans from the pantry.
Ingredients
- 3 cups dried navy or pinto beans
- 3 teaspoons dried cumin
- 3 teaspoons chili powder
- 1 teaspoon salt and pepper
- 3 tablespoons dried minced onion
Equipment
- food processor
- mixing bowl
- airtight jar
- saucepan
Directions
- Grind the beans into a fine powder, like flour.
- Mix in the seasonings.
- Keep in an airtight jar or zip-top bag.
Notes
To cook a batch: whisk 3/4 cup mix into 2 1/2 cups boiling water in a saucepan. Bring back to a boil, cover, reduce to low, simmer 4 to 5 minutes until thickened. Let stand; it thickens more as it cools. Salsa or chopped chili peppers can be added.
Storage: dry mix cool, dark, dry, use within 12 months. Cooked beans: refrigerate 3 to 4 days or freeze 3 to 4 months.
