INGREDIENTS

INSTRUCTIONS

* cut into 2 inch lengths (smoked ham or ham bone works fine)
I just made no-fat refried beans last night completely by accident.
I was making this recipe and discovered it in the process.
Soak beans overnight if possible.  Drain water and add beans to a large 8-
or 10-quart pot.  Then add enough of the cold water to cover the beans. Add
chopped yellow onions and garlic and bring to a boil. Cook for one hour and
add all the other things and more water if necessary.
Simmer (slight bubbling action) for 2 more hours or until the beans are
soft.  Then remove 2 cups of cooked beans without juice and mash very good.
Then return the mashed up beans to the pot and stir into the mixture. This
makes a creamy, thicker gravy.  If the beans are too dry, add enough water
to make them like you like them. Good over boiled rice.
Serves 8.
If you're in New Orleans on a Monday, this is the only thing you can eat.
From "White Trash Cooking", Ernest Matthew Mickler. Ten Speed Press, 1986.
ISBN 0-89815-189-9.
When I got to the point where you take the two cups beans out and mash 'em,
I put them in the food processor to puree. They came out smelling and
tasting just like refried beans.  The texture was a tad thin, but that
could be remedied easily.  You could probably even "re- fry" them in a
non-stick skillet to reduce the water content. I used skin-on ham hocks to
make this batch of beans, but you could easily leave that out and still
come up with something close to what you want, I think.
Posted by Stephen Ceideberg; August 27 1992.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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