---------- Recipe via Meal-Master (tm) v8.01
       Title: Refried Beans
  Categories: Vegan, Mcdougall, Mexican
       Yield: 1 servings
       2 c  Pinto beans, dried
       1    Onion, chopped
       3    Cloves garlic, crushed
       2 t  Ground cumin
     1/4 t  Ground coriander
       1 T  Liquid aminos or soy or
            -tamari sauce
       2 t  SaltLess Brand Mexican
            -Seasoning (contains chili
            -dehydrated garlic and
            -onion, paprika, cumin,
            -oregano, celery seed,
            -green bell pepper, cayenne
            -and bay)
   Cover pintos with water. Soak overnight, or bring to boil, remove from
   heat, and let rest 1 hour.
   Cook pintos, covered, about 2 hours on low heat, until soft. Drain off
   water (save for soup stock or gravy)and mash with a potato masher.
   Heat small amount of pinto water in large saucepan. Add onions and garlic
   and cook over low heat, about 10 minutes. Add mashed beans and seasonings.
   Mix well and cook over low heat, about 20 minutes. Serve on chapatis,
   tortillas, or pita bread, or with brown rice.
   This is from Mary McDougall’s Health-Supporting Cookbook Volume One, with a
   few modifications from me (the liquid aminos and Mexican seasoning).
   From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994