Plain Ol' Refried Beans

3 cups cooked pinto beans, drained reserve juice
2 tbsp cooking oil

Heat oil in skillet until test drop sizzles. Spoon in drained beans and working quickly, mash with potato masher or fork. Add reserved juice as needed to keep beans at thick peanut butter consistency, stirring constantly.
Lower heat, salt and pepper to taste and simmer for 5 minutes.

Some like their beans left a bit 'chunky', others prefer a smooth, buttery texture. Much depends on how you are planning on serving them. For the latter, add a small amount of milk and sprinkle a tablespoon of flour in once they are well mashed. Stir constantly, adding small amounts of milk until the beans are smooth and slightly thinner than you desire. Lower heat. Simmer on very low heat for 10 to 15 minutes, stirring regularly.

The more common seasoning ingredients that go well with refried beans include: garlic, onion, cilantro, prepared Italian (use a light hand), prepared chili powder and any of the spicy peppers (fresh or dried) such as cayenne, jalapeno, long green and red chilies.

Serve on tortillas as a burrito, as a side dish garnished with grated cheese or on nachos.
Serves 4 to 8 people, depending on way served.

Zen and the Art of Food Preparation

Food is something many of us take for granted. It is something far too many are dying to have. It is good to remember that as we prepare meals and treats for ourselves and our loved ones. When food is washed, chopped, seasoned, mixed, cooked and served with appreciation, the cook literally fills it with the light and flavor of love. Pretty left field, huh? Not really.

In ages past, we gathered our own food in the wild, of necessity personally taking the life of plant and animal to eat. Buying pre-packaged meats, boxes of fully prepared grains and perfectly formed, washed and waxed fruit and vegetables has removed us from the full awareness of what we eat. How many of us have ever consciously considered the fact that something gave its life for nearly every bite we take?

Many cultures have well defined beliefs regarding the planting, harvesting and preparation of food. They have, in some cases, ritualized requirements of appreciation to be observed when hunting, gathering and preparing their meals. Some believe that the plants and animals knowingly 'give' themselves for our benefit. By being thankful for those gifts of life, we honor the willing sacrifice that made our meal and life possible. Often, each person had a special bowl from which they ate. It needed simplicity and beauty, something that pleased the eye and reminded them of the beauty of life. To savor each bite was important. Even when there was more than enough, tomorrow might not hold that bounty, giving each morsel added value and flavor.

By maintaining awareness of our love for those who will eat, we pour that loving care and energy into the dishes we make. In this way we become a fully participating member in the circle of life. Thankfulness draws energy and love pours it fourth that others may benefit. The power of love heals and nourishes. That is a pretty well accepted idea in not only many religions, but among many physicians, meta-physicians and most mothers and fathers. It isn't just the natural antibiotics found in chicken that make chicken soup so good for us when we are sick. It is also the fact that someone, even ourselves, took the time and care to prepare that bowl of soup specifically to help us feel better! All of life is conspiring for our benefit! What a concept!

Preparing food with conscious awareness ensures it is the most healing, nourishing and best tasting it can possibly be. Take care not to prepare food when angry. Emotion can be reflected in the food you serve. Don't believe me? The next time you fix a meal angry, watch how those who eat it react. You will generally see less pleasure in the meal itself. Often, lethargy, agitation or stomach upset will following. The kids might squabble more. There might be an undercurrent of irritation between the adults. Prove it by observation. Try thinking loving thoughts of how good a meal will be for those eating, how good it will taste and how much folks will enjoy it. You will see a difference. You might fix everything exactly same way you have a hundred times before, but this time will be different. It just plain tastes better!

By taking care to serve food in an attractive way, we increase its overall appeal as well. It doesn't take a lot of effort or time to make a difference. Swirling the cake's icing in a pattern, sprinkling a bit of grated cheese on top of a bowl of beans to add color or adding a light shake of paprika to dress up a bowl of mashed potatoes can make the dish not only look better, but seem to taste better. Perhaps it is because the cook obviously cared enough to do this. Why do you think eating at a nice restaurant is so appealing? You might feel miserable after one of these meals if the chef was in a terrible mood, but you can bet it looked and probably tasted delicious!

Try it yourself as you test the recipes you find here! It may change the way you view eating and cooking!

Maman's Traditional Bean Dip

1 15 oz can refried beans or two cups homemade
4 slices bacon -- browned and drained
2 each green onion, whole -- diced
1 each jalapeno -- seeded and minced
1/2 each bell pepper -- chopped
1 clove garlic -- minced
1 med. tomato, red ripe -- cut in 1/2" cubes
1/4 pound cheddar cheese -- cubed or grated
1 tbsp chili powder
2 tbsp milk

Fry bacon until crisp and dice or crumble. Set aside on paper to drain.
Drain grease from skillet and saute onion (reserve tsp. raw tops for use as garnish), garlic, bell pepper and jalapeno in what remains until onion is translucent or just beginning to brown. Reduce heat to medium low. Add bacon, beans, cheese and mix. Sprinkle in chili powder while stirring constantly. Add salt to taste. Add milk as needed to thin and continue stirring over low heat until cheese is melted. Remove from heat and stir in tomato. Spoon into bowl and garnish with shredded cheese and top with reserved onion.

Serve with tortillas, potato or corn chips or as a spread for quesadillas.

Variations: You may substitute prepackaged real bacon bits, but I do not recommend using any of the 'Imitation' bacon bits available. If you prefer less fat, omit the bacon entirely and use olive oil to saute the other ingredients in.

Presentation: Place serving bowl in center of serving tray or larger bowl of chips.

NOTES : As with many appetizers, this bean dip may be used as a tasty side dish (do not thin). I often make this without the jalapeno, tomato and bell pepper to spread and roll up in a flour tortilla. A favorite with the grandchildren!