essays-ccs/recipes/beans.md

Mexican style beans

Ingredients

• 2 1/2 cups of Pinto Beans
• Half of a brown onion
• 1 tablespoon of salt
• 7 cups of water
• 3 tablespoons canola oil
• Bean smasher
• Tall pot
• 1 Tablespoon of chopped onions.
• Cheese?

Cooking

• Wash beans in water.
• Put beans in pot, add 7 cups of water.
• Put on high heat, cut onion in half, put in.
• Once boiling, low heat to min, put on lid.
• Leave alone for 1 hour, then add salt.
• Cook for another 1.5 hours.
• Beans should be soft.
• Remove onion, you're set.

Refrying

• Get a large flat pan.
• Add 3 tablespoon of oil, heat on medium.
• Once onions are browned, remove them.
• Add all the beans to new flat pan, don't drain any water.
• High heat, bring to a boil.
• Smash the beans as the water cooks off. Take off heat once its fairly creamy.
• Add cheese.