Re fried Beans:
- 1 bag dry pinto beans (small bag, 2.5 cups)
- 3/4 onion peeled and chopped.
- 7.5 cups water
- 4 tsp. salt
- 3 garlic cloves minced
- 1/8 tsp. ground cumin
Put all in crock pot and cook on high for 6 hours or more. Drain beans but SAVE LIQUID! (I always put a colander in the sick when I need to save liquid to remind me, My friend Beautiful Mrs. K taught me that!) Mash the beans with a hand help blender until smooth and creamy, adding reserved liquid until desired consistency is achieved. Fill homemade flour tortillas with a generous amount of beans down the middle. Put some shredded cheese on top (don't skimp, this MAKES these sooo yummy as the hot beans melt it) and fold up into a burro. Serve with Spanish rice on the side. Yummy!
- 1.5 cups white rice, not instant.
- 2 Tbs. Minced onion
- 1 can of Chicken Broth
- 1 can tomato sauce
- 1 garlic clove minced
- 1/4 tsp of salt or more to preference
Saute onion in a little oil in pan until translucent about 4 minutes. Add Rice and cook until golden, adding the garlic the last minute of the sauteing time. Slowly add the chicken broth, tomato sauce, and the salt and bring to a boil. Then cover the pan and reduce heat to low and simmer 30 minutes or until rice is cooked. Let sit 3 minutes and then fluff with fork and enjoy.