|Name:||Refried Lima Beans||Contributor:||Richard Johnson|
|Description:||REFRIED LIMA BEANS (winner 1993 cook-off, beans category)||Posted:||1994-09-29|
|Key words:||lima beans, red beans, Mexican, Cook-off||Category:||Side Dishes|
|Ingredients:||1/2 c red beans (or pinto or black)
1/3 c lima beans
Maybe salsa, or Mexican spices
Cook the beans, together, in your favorite way. We pressure-cooked them for 30 minutes. Drain off the water.
Toss them into a large frying pan over medium heat and mush them down with a potato masher or large spoon. Stir constantly as they become goo. This usually takes 15 to 20 minutes. Those less concerned with fat can lubricate the pan first.
Add more or less of either the red or lima beans, until the taste is right.
If you want to make a bean dip, add some salsa and your favorite set of Mexican spices while you're stirring and shorty before it becomes edible goo.
Makes a cup or so of refries. If you don't lube your pan, you lose a little bit from sticking, so adjust your portions accordingly.
|Notes:||Recipe by Kerry Cline|