Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Soak the beans overnight, then rinse thoroughly. Cover with water times three (i.e., water three times the depth of the beans) in a large pot. Bring to frothy boil for one hour, then drain and rinse the suds off the beans. | 2. Return to pot or a crockpot, add remaining ingredients. Bring to boil, then set to low and cook for 6-8 hours more, adding water or broth as necessary. Even if you burn a little on the bottom of the pot, all is well -- the toasty taste will blend into and enhance the Grand Finale. | 3. After all this cooking the beans should resemble lumpy brown gravy. Ladle two cups or so at a time into a food processor or blender in batches, blend until very smooth. | 4. Use in place of traditional refried beans -- or reheat with just enough broth (or wine)to make an excellent gourmet soup -- and enjoy! | 5. NOTE: For Vegetarians use the vegetable stock and remember to only use the Tempeh as stated. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
bean soup mix	1	lb		403.4676	0.0	89.7602	2.2667
onion	1		minced	64.0	14.944	1.76	0.16
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
chili powder	1	teaspoon		7.614	1.3419	0.3634	0.3856
tomato paste	1	can		139.4	32.147	7.343999999999999	0.799
polish sausage	1/2		chopped	738.935	3.6947	31.9601	65.0988
better than bouillon chicken base vegetable stock	2	tablespoons		403.4676	0.0	89.7602	2.2667

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.