Summary

• Page properties (1 modified, 0 added, 0 removed)

Details

Page properties

Content

...	...	@@ -4,10 +4,11 @@
4	4	1 16oz can whole beans (black or pinto), rinsed
5	5	2 16oz cans refried beans (Von's organic black, TJ's, or your favorite, opposite type of the whole beans)
6	6	1 16oz can fire-roasted diced tomatoes
	7	+1 7oz can mild diced chilis
7	7	\\Cue the Swedish chef here:
8	8	\\About 1T dried oregano
9	9	About 1.5 tsp ground cumin (or as much as 1 T, everything's to taste, here)
10		-A variable amount of black pepper, white pepper, cayenne pepper, ancho chili pepper, (chipotle pepper or "liquid smoke"), or hotness of your choice, to taste. Start at 1/4 tsp, depending on heat, and go up from there, keeping in mind that pepper heat increases over time.
	11	+A variable amount of black pepper, white pepper, cayenne pepper, ancho chili pepper, or hotness of your choice, to taste (start at 1/4 tsp, depending on heat, and go up from there)
11	11
12	12	Other things for consideration:
13	13
...	...	@@ -14,4 +14,4 @@
14	14	1/2-1 tsp truffle salt
15	15
16	16	1 tsp or more powdered lime juice (True Lime)
17		-\\Combine all in a 2-3 qt pot, heat over medium low until hot, stirring occasionally after the initial mix. Keep an eye/ear out for it. Once it starts blooping, it's done. :-) Taste for salt/fat/acid/heat balance and adjust as necessary. Richard calls this recipe "Killer Beanies on the Loose," and thinks it should be the name of a rock band. :-D
	18	+\\Combine all in a 2-3 qt pot, heat over medium low until hot, stirring occasionally after the initial mix. Keep an eye/ear out for it. Once it starts blooping, it's done. :-) Richard calls this recipe "Killer Beanies on the Loose," and thinks it should be the name of a rock band. :-D