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Discussion Starter · #1 ·
Do you have any interesting ideas on how to serve canned refried beans, besides going the burrito route?<br><br>
I must've been in a trance when I went shopping at Costco, the bulk grocery store, and bought a huge amount of the stuff. It seemed like a good idea at the time. But then it always does, doesn't it?<br><br>
Anyway, any ideas you have would be helpful.
 

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Well, at least they won't go bad!<br><br>
In the summer, we will have a bean dip thing for supper.<br><br>
Layer the refried beans, tomatoes, lettuce, green peppers, onions, salsa, shredded cheese, then scoop it up and eat it with tortilla chips.
 

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No kidding! I'll spare you my disaster stories involving big sacks of fresh broccoli and vats of yogurt.<br><br><img alt="razz.gif" src="http://files.kickrunners.com/smilies/razz.gif">ukeright:
 

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so many ideas!<br><br>
*nachos (I make these for dinner occasionally -- use good tortilla chips and cover w/ your favorite toppings, including the beans<br>
*vegetarian tacos w/ refried beans and roasted veggies<br>
*favorite breakfast in Mexico: buttered toast w/ refried beans spread on top<br>
*refried beans with Mexican-style baked rice
 

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I have made a very good recipe by way of my daughters world language project on Algeria. It uses chick peas but you could probably sub any bean. I did not use the potatoe in the "stew" and just made the veggies and it was very tasty.<br>
Ingredients:<br>
1 large onion, chopped<br>
1/2 teaspoon turmeric<br>
1/4 teaspoon cayenne<br>
1/2 cup vegetable stock<br>
1 1/2 teaspoon black pepper<br>
1/2 teaspoon salt<br>
1 small can tomato paste<br>
4 whole cloves<br>
3 medium zucchini<br>
4 small yellow squash or yellow zucchini<br>
3/4 large carrots<br>
4 medium yellow or red potatoes, skins on<br>
1 red or green bell pepper<br>
1 (15-oz.) can garbanzo beans<br>
Saute onion in vegetable stock over med. low heat until translucent. Add all spices and cook for a few more minutes, stirring as needed. Add tomato paste, stir and simmer 2 minutes. Cut the vegetables in large chunks and add all (not the beans) and a dash of cinnamon; add water to cover. Bring to a boil, then reduce heat and simmer, covered, for an hour or so. (This can cook slowly for 2-3 hours, if desired.) Add the drained garbanzos about 5 minutes before you take the vegetables off the heat. Put couscous in a bowl. Pour boiling water over couscous and wait about 5 minutes. Fluff with fork. (Ratio of about 1 1/2:1 of water to couscous.) For added flavor, add some of the liquid from the vegetable stew to the couscous in place of some of the water. Serve the stew over the couscous.<br><br>
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I also have a really quick recipe for black beans:<br>
Saute in a pan in 1 T of oil- 1 onion chopped, one green pepper chopped, till soft.<br>
Add 1 can of black beans drained and rinsed ( 15 oz) cook till heated through<br>
Add 1 tomato chopped and 1-2 T of lime juice, add salt and pepper to taste- cook a few minutes till tomatos are warm.<br><br>
Serve over white rice.<br><br>
I love to make this in the summer. It really is yummy.
 
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