This is a great, inexpensive alternative to using canned refried beans, which sometimes come in quantities too large to finish before they go bad. Use these beans in tacos, nachos, dips, burritos, huevos rancheros, side dishes, and anything else calling for refried beans. For a true poor-man's meal, have 'em with rice. This recipe isn't terribly authentic but the result is tasty -- the beans almost taste as though they've been cooked with chicken broth.

Ingredients:

• 1 cup dried black (turtle) or pinto beans
• 2 tbsp margarine or vegetable oil
• 2-3 stalks celery, chopped finely
• half a small onion, minced
• 4-5 cloves garlic
• dashes of salt, thyme, marjoram, dried parsley flakes, crushed hot pepper, and chili powder

Method:

Prepare the beans: Inspect them for stones and dirt, rinse, soak overnight and then rinse again. Cook them in a saucepan until done. Mash them.

Cook the celery, onion, and garlic in the margarine for a few minutes. Add the spices and cook for 5 minutes.

Add the beans and 2 cups water. Cook uncovered until the water reduces. Add 2 cups water, and reduce again.

Notes:

The recipe will take about two hours plus overnight soaking of the beans to prepare, and will yield two servings. Obviously, the recipe can be expanded to more servings.

All that rinsing helps keep the people eating the end product from suffering too much flatulence!

The beans can be refrigerated but should be used within two or three days of cooking. Re-heat in the microwave or bring to a simmer with half a cup of water. Freezing is probably OK.

When preparing this recipe and any other food you enjoy, please use organically-grown vegetables, fruits, grains, and flavorings. The Earth you save may be your own.

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