Ingredients Edit

Directions Edit

  1. Soak the beans over night, or bring water to a boil, turn off the stove and let the beans sit for an hour.
  2. Discard that soaking water and wash beans thoroughly.
  3. Heat pot, coat the bottom of the pan with a little oil, and refill with water (the oil helps to prevent sticking).
  4. In addition to onion, add ¼ to ½ diced small green pepper.
  5. Add 1 tbsp chili powder (Gebhart's, if possible).
  6. Optionally, add 2 tbsp tomato paste.
  7. Add 2 tsp chicken broth granules (all of this adds lots of flavor and body to the beans).
  8. Cook the beans until really soft.
  9. Turn off the fire, cover and lit stand for an hour.
  10. In the tropics, the beans will continue to cook!.

For refried beans Edit

  1. Coat the bottom of an iron skillet or aluminum roaster with coconut oil.
  2. Add beans and cook until the mix begins to thicken.
  3. Smash up the beans with a potato masher, or a Cuisinart "Quick Prep" (This is really the only thing the Quick Prep is good for, but boy is it good for this!!) Add 1 can Salsa Casera, and continue to cook until the beans thicken to the right consistency.
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