MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Refried Black Beans
Categories: Beans, Vegetables, Herbs, Chilies
Yield: 6 Servings

MMMMM------------------------FOR COOKING-----------------------------
1 lb Dry black beans
1 tb Extra virgin olive oil
1/2 ts Ground cumin
1/2 lg White onion; chopped
1 cl Garlic; minced
2 ts Salt
1/2 c Chopped fresh cilantro;
- leaves & tender stems

MMMMM---------------------REFRYING & SERVING--------------------------
1 ts Chipotle chilr powder
1 ts Chilli spice mix
1/2 ts Ground cumin
1/2 lg White onion; chopped
1 cl Garlic; minced
Green onion
Cilantro
Crumbled cotija or queso
- fresco cheese (omit for
- vegan version)
Tortilla chips or corn
- tortillas

SOAK DRY BEANS: Place dry black beans in a bowl and add
enough water to cover the beans by two inches. Let sit
overnight.

Alternatively, if you don't have time to soak the beans
overnight, place the dry beans in a large bowl and pour
boiling water over the beans, covering the beans with at
least an inch of water, and let sit for one hour.

Note, if your dry beans are a little old, or if you have
reason to believe that they will be tough to cook (beans
stored in hot or humid climates can get tough), you can
add some salt to the water (1 1/2 teaspoons of salt 2
quarts of water) which at this stage will help the beans
soften when they cook later.

SAUTÉ CUMIN, ONION, GARLIC: Heat a tablespoon of olive
oil in a large thick-bottomed pot (the pot you will use
to cook the beans) on medium high heat.

Add the cumin. Once the cumin is sizzling, add the
chopped onion. Cook for 5 minutes or so, until
translucent. Add the minced garlic and cook for a minute
more.

ADD DRAINED BEANS AND WATER, SIMMER 2 HOURS: Once the
beans have soaked, they should have expanded noticeably.
Drain the soaking liquid.

Add the drained beans and 2 quarts of water to the
onions. Bring to a simmer. Partially cover the pot and
lower the heat to maintain a simmer. Simmer for 2 hours.

ADD SALT AND CILANTRO, COOK 30 MINUTES MORE: After the
beans have simmered for 2 hours, add 2 teaspoons of salt
(if you salted the soaking water in step 1, then taste
first, and only add a teaspoon or so more of salt if you
think it needs it).

Add 1/2 cup chopped fresh cilantro. Let cook uncovered
for another half hour, or until the beans are tender.

SAUTÉ THE SPICES, THEN ADD ONIONS AND COOK: Heat 2
tablespoons of olive oil in a large frying pan on medium
high heat. Add the chipotle powder, chilli spice, and
cumin.

Once the spices are sizzling, add the chopped white
onion and cook until translucent.

Add the garlic and cook a minute more.

ADD BEANS, THEN MASH: Add the cooked black beans (and
liquid from the pot) to the frying pan. Use a potato
masher to mash the beans in the pan. Let them cook 3 to
4 minutes longer.

If the beans are a little soupy for your taste, just let
them cook longer. If too thick or dry, add more water.
Adjust seasonings to taste.

SERVE: Garnish with chopped green onions, fresh
cilantro, and crumbled cotija or queso fresco cheese.

Serve with tortilla chips or corn or flour tortillas
(corn if you are gluten-free). Great in tacos or
burritos, or for a dip, or a side with steak.

By Elise Bauer

RECIPE FROM: https://www.simplyrecipes.com

Uncle Dirty Dave's Kitchen

MMMMM

... I went to a fight the other night and a hockey game broke out-R Dangerfield ___ MultiMail/Win v0.52

--- Maximus/2 3.01
* Origin: Sursum Corda! BBS-Huntsville,AL-bbs.sursum-corda.com (1:396/45)

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Dirty Dave's Baked Beans
Categories: Beans, Vegetables, Pork, Herbs
Yield: 10 Servings

3 c White (Navy/Michigan) beans;
- cooked w/bay leaves and
- thyme
1 lg Yellow onion; diced 1/8" *
12 oz Red Gold ketchup
2 tb Spicy brown mustard
1 c (packed) lt. brown sugar
1/4 c Br'er Rabbit Molasses
1 ts Cider Vinegar
Salt & Pepper
1/2 lb Thick sliced bacon

* Using a Vidalia Onion Chopper (as seen on TV) or
similar with the 1/8" plate really speeds this along.

Combine beans, onion, ketchup, mustard, brown sugar,
molasses, vinegar, salt & pepper in a 3 qt casserole.

Top with strips of bacon in a lattice pattern. Cover
with aluminum foil. Bake at 350°F/175°C for 1 1/2 hours.
Remove foil for last 30 minutes of baking to crisp up
the bacon.

Serve hot or cold.

Makes enough for two meals. If all the bacon is taken
at the first meal - fry up more to use with the left
overs.

Uncle Dirty Dave's Kitchen

MMMMM

... Age is about mind over matter. If you don't mind, it doesn't matter.
___ MultiMail/Win v0.52

--- Maximus/2 3.01
* Origin: Sursum Corda! BBS-Huntsville,AL-bbs.sursum-corda.com (1:396/45)

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Dave's Old-Fashion Green Beans
Categories: Five, Beans, Vegetables, Pork
Yield: 7 Servings

6 sl Thick cut bacon; cut across
- in 1/4" to 3/8" pieces
2 lb Fresh green beans; tipped,
- strung, in no more than
- 2" pieces
1 lg Brown onion; peeled, sliced,
- slices cut in medium pcs.
2 tb Brown sugar

Cook the bacon in a heavy skillet with the onion until
the onion is translucent and the bacon is beginning to
crisp a bit. Stir in the brown sugar. Lower heat to just
keep the pan warm.

Steam the green beans until crisp-tender. Add to the
skillet with the bacon and onion. Return the skillet to
a simmer and cover with a lid for two minutes or so.
Stir and taste one of the beans. If necessary give them
another minute or two.

Remove to a serving bowl with a slotted spoon.

Makes 6 to 8 servings

Learned from my Grandmother, Helen Moore

Uncle Dirty Dave's Kitchen

MMMMM

... Some people call me crazy. I prefer the term "Happy, with a twist."
___ MultiMail/Win v0.52

--- Maximus/2 3.01
* Origin: Sursum Corda! BBS-Huntsville,AL-bbs.sursum-corda.com (1:396/45)

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Dave's Chilli Beans
Categories: Beans, Chilies
Yield: 4 Servings

2 c Dried pinto beans
1 ts Oil or bacon dripping
1 md Onion; chopped
3 cl Garlic; mashed
8 oz Can tomato puree or paste
2 ts Ground cumin
1 tb Chilli spice *
Salt & pepper
1 md Bell pepper; cored, diced
1 Dried red chile; ground
Water; as needed

* Mexene, Baron's, Ray's, etc.

Soak beans overnight, if desired. Then drain and add
fresh water. Boil the beans hard for 10 to 15 minutes
to kick start the conversion of the starches. Reduce
the heat to a nice four bubble simmer and cover the
pot. Cook until tender but not mushy.

Saute onion and garlic in oil. Add tomato, chilli
spice, salt & pepper, parsley and ground red pepper
with a little water.

Boil for 10-15 minutes. Add to beans and add the cumin
at this time, cook for 25 minutes or longer.

Recipe and MM Format by Dave Drum - 04 July 1996

Uncle Dirty Dave's Kitchen

MMMMM

... The rats' reputation didn't recover until the release of Ratatouille
___ MultiMail/Win v0.52

--- Maximus/2 3.01
* Origin: Sursum Corda! BBS-Huntsville,AL-bbs.sursum-corda.com (1:396/45)

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pineapple Weenie Beans
Categories: Five, Beans, Pork, Fruits, Beef
Yield: 8 Servings

32 oz Can Showboat or Van Camps
- Pork & Beans
15 oz Can pineapple chunks or
- crushed; w/syrup
16 oz El cheapo hot dogs; in 3/4"
- chunks
4 oz Raisins

Chop hot dogs. Open cans. Place all ingredients in a
suitable sized sauce-pan and heat over medium heat,
stirring to mix and occasionally to prevent sticking.

Serves 8 hungry kids

Recipe from my mother Bette Drum (but, not, I suspect
original with her)

MM by Dave Drum - 18 May 1999

Uncle Dirty Dave's Kitchen

MMMMM

... May the wind at your back not be the result of the chilli you had for
unch.
___ MultiMail/Win v0.52

--- Maximus/2 3.01
* Origin: Sursum Corda! BBS-Huntsville,AL-bbs.sursum-corda.com (1:396/45)