>> You might find some stuff in there that you >> can modify to make a sustained wind. (couldn't resist, sorry) Refried Beans: Ingredients 1/2 cup vegetable oil or lard 2 cups cooked Pinto Beans (recipe follows) 2 tablespoons chili powder 1 tablespoon ground cumin 1 teaspoon salt 1/8 teaspoon pepper Instructions Heat lard in 10-inch skillet over medium heat until hot. Add Pinto Beans; cook, stirring occasionally, 5 minutes. Mash beans; stir in chile powder, cumin, salt and pepper. Add more oil to skillet if necessary; cook and stir until a smooth paste forms, about 5 minutes. Garnish with shredded cheese if desired. Yield: 4 servings Pinto Beans 4 cups water 1 pound dried pinto or black beans (about 2 cups) 1 medium onion, chopped (about 1/2 cup) 1/4 cup vegetable oil 2 cloves garlic 1 slice bacon 1 teaspoon salt 1 teaspoon cumin seed Instructions Mix water, beans and onion in 4-quart Dutch oven. Cover and heat to boiling; boil 2 minutes. Remove from heat; let stand 1 hour. Add just enough water to beans to cover. Stir in remaining ingredients. Heat to boiling; reduce heat. Cover and boil gently, stirring occasionally, until beans are very tender, about 2 hours. (Add water during cooking if necessary.) Drain; reserve broth for recipes calling for bean broth. Cover and refrigerate beans and broth separately; use within 10 days. Yield: 8 servings ===== -- Seek professional help! Ask a librarian. _______________________________ Do you Yahoo!? Declare Yourself - Register online to vote today! http://vote.yahoo.com
