“Refried” Beans Without the “Refry”

Apple Cake

This delectable Apple Cake has a slightly crunchy crust and a soft moist center that is loaded with chunks of sweet apple and pecans. It is perfectly spiced with cinnamon, ground cloves and nutmeg. It is lightly drizzled with an easy four ingredient caramel sauce. I make this cake several times each fall for bake sales, potlucks and family and friend get-togethers.

Easy Ratatouille

This easy ratatouille recipe is a classic summer French stew filled with vibrant, colourful and nutritious vegetables: tomatoes, zucchini and eggplant. It is a low-carb, gluten-free and vegan dish that can be made in one pan and served atop greens or grains, as a side to a main entrée, or all on its own.

3 Comments

HODGEPODGESPV on 10.13.2011

Looked at your recipe again, yours is much faster! and you would not necessary have much as left overs..I (who unintentionally) tend to have my inventions in the kitchen grow to mass proportions, think I will do it your way next time.

One question, lately I keep reading that people who use canned bean of most any kind, rinse them off before cooking. Do you? If so, can you explain why?

HODGEPODGESPV on 10.12.2011

My way takes longer but works the same…I make it and freeze it.

1 bag of your fav dried bean (try black beans…really good). Cook per package with a whole clove of garlic and a whole rough cut onion (I like using red). Keep adding water and let them cook until REAlly SOFT. Keep cooking until mush or when really soft, use your blender, food processor or motor boat to really mush them up like refried bean consistency. I make it plain because I want to add other stuff for color and or texture depending on how I am going to use the beans.