Beans, Beans, Beans, Beans, Beans, Beans, Onions And Beans

Author: 
Mille®
  • onions, chopped
  • 8 Tablespoons  olive oil or garlic oil
  • cloves garlic, finely chopped
  • 1/2 Teaspoon  ground ginger
  • 1 Teaspoon  ground cinnamon
  • 1/2 Teaspoon  grated nutmeg
  • 12 Ounces  refried beans (see description, above, for recommendation)
  • 2 onions, chopped
  • 8 tablespoons olive oil or garlic oil
  • 2 cloves garlic, finely chopped
  • 1/2 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon grated nutmeg
  • 12 ounces refried beans (see description, above, for recommendation)
No self-respecting refrigerator should ever be without a supply of chef Diana Neal's Refried Beans (Recipezaar recipe ID # 10614). My refrigerator is no exception to that rule, and periodically I try to create different dishes that put them to best use. I came across a 14th century Medieval English recipe that was tough to decipher, but I gave it my best shot, made a couple of modern modifications, and the results are, in my humble opinion, delicious, albeit a little different.

Directions RichSnippets

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Recipe Details

Preparation Time: 
10 minutes
Cooking Time: 
15 minutes
Total Time: 
25 minutes
Serves: 
4

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