August 20, 2017
Fresh Tomatoes, Dinner, Lunch,
Main Dish, Side Dishes, Beans, Mexican, Budget-Friendly, Cooking For A Crowd, Dutch Oven, High Fiber, Low Carbohydrate, Low Cholesterol, Low Fat, No Eggs, Vegetarian, Spicy, Kosher Dairy more
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"There will be enough frijoles for 10-20 tostadas. Small quantities of the frijoles can be frozen individually and thawed as needed for making individual tostadas."
Soak beans overnight in water. Remove any beans that float to the top.
Drain beans and add 5 cups of fresh water, bring to a boil in a Dutch oven or other large heavy pot and let simmer, then add margarine, onion, garlic, soy sauce, and bay leaves.
After 1 1/2 - 2 hours remove bay leaves and add spices.
Cook beans some more until they mash easily with a wooden spoon--about ½ hour.
For a side dish, serve partly mashed. For tacos, burritos, or tostadas, serve totally mashed.
For one tostada, heat tortilla on oven rack until crisp.
Thin warm refried beans with salsa or water to spreading consistency.
Spread beans over tortilla, top with the lettuce, tomato, onions, and cheese.
Heat briefly on a tray in the oven if desired, just enough to melt the cheese slightly. Serve at once.