Beans 2/3 of the way through this recipe
I want to share some recipes which are simple, as in easy, basic, and not expensive, recipes that are good for us, and good for the planet.
On another day, I will go into more thoughts about cooking and the Testimony of Simplicity. By then, I hope you will have tried this recipe!
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Most Norteamericanos are used to bland, pasty refried beans. We buy them ready-made into “refried” beans, in cans, if we buy them at all.
But well-made pintos can be delicious, healthy and easy to make. They don’t even have to take a lot of active preparation. If you know what you’re doing, a lot of the work can be done while you are up to other things. You can also do steps 1 and 2, and save the beans in the refrigerator for a few days or in the freezer for a longer period, and do step three another day.
I like to make this recipe for “Not refried pinto beans:”
among Friends 