MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Refried Beans
 Categories: Main dish, Mcdougall, Vegetarian
      Yield: 4 servings
 
           -formatted by S.Grabowski
      2 c  Pinto beans
      1    Chopped onion
      3    Crushed garlic cloves
      2 ts Ground cumin
    1/4 ts Ground coriander
 
  
  Cover pintos with water. Soak overnight. Cook pintos covered in fresh
  water about 1 hour or until soft.  Drain off water and mash with a
  potato masher. Heat small amounts of pinto water in a 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, pita bread or with
  potatoes.
  
  Helpful hints: Do pinto beans in a slow cooker, either overnight or
  all day (soaking time is omitted).  Then proceed as directed above.
  Add 1 tsp vegetable seasonings if desired.  Refried beans make an
  excellent sandwich spread.
  
  From the Mcdougall Health-Supporting Cookbook  Vol.1
 
MMMMM