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| Ingredients: |
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| Cooking
Instructions: |
Refrieds from scratch:
2c Anasazi beans
2c Black beans (Mung)
Rinse thoroughly and drain. Place in pressure cooker, and add
5c water
1 15oz can green chile enchilada sauce
1 16oz jar Sadie's Salsa
1tsp salt
1tsp (heaping) chopped garlic
and
2lbs mesquite smoked dry bbq beef
2lbs boneless pork (as above)
cube into 1/2"
Secure the lid and cook at pressure for 45 minutes.
When cool, prepare 18" cast iron skillet with 2-3tbsp butter and add 4-5c bean pot. Simmer over low heat, scraping skillet with a sturdy spatula regularly to prevent scorching. Reduce by at least half, and store in a well-sealed container until needed. I come up with about a half-gallon of refrieds, or about 5-6 pounds (just guessing).
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| Additional
Comments: |
| I love these with scrambled eggs and toast; and they are the heart of any burritos! From start to finish, these can easily take most of a day to make - so I bbq extra and set it aside in the fridge to relax, and make the bean pot one day and make refrieds later! |
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