Mexican Pot Beans, Refried Beans, Refried Beans Casserole

According to The Brilliant Bean by Sally and Martin Stone, most dried beans double in volume and weight after being soaked and cooked. But they say that soybeans and chickpeas can triple and

As a general rule, 1 cup (8oz) of dried beans increases to 2 to 2+1/2 c (1 to 1+1/4 lb) of cooked beans. One cup of dried beans is usually enough to serve four as a side dish.

(1 lb = 453.6 gm)

(for bean dip or refried beans casserole)

Ingredients

Preparation

On the evening before you make the beans, sort through and wash beans well. Cover generously with cold water and leave to soak overnight.
The next day, remove any floaters. Drain and rinse. Put beans and fresh water to cover the beans in a large pot. Bring to a rapid boil.
Add other ingredients (DO NOT ADD SALT!!!) Cover, and simmer for one hour or until beans are tender. This makes lots. I freeze it at this point in 750 ml yoghurt containers.

Refried beans

Ingredients

Preparation

Mash beans. (I use a hand blender) In a heavy skillet at med-high heat put oil, mashed beans and spices. Fry, stirring often with a flat nosed wooden spoon. When you can see the bottom of the pan for a reasonable length of time (the whole thing will resemble a lava pool), the dip is ready.

Refried Beans Casserole

Ingredients

Preparation

Bake uncovered at 375ºF for 25-30 minutes

Bake uncovered at 375ºF for about 10 minutes more

old method: Put the refried beans into glass baking dish. Put plenty of grated Monterey Jack cheese over the beans. Over that put chopped vegetables. Bake uncovered at 375ºF for 35-45 minutes. Let stand for 5 minutes before serving with lots of corn tortilla chips to use for dipping.

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