Text 15592, 53 rader
Skriven 2011-09-11 05:02:00 av DAVE DRUM (1:123/140)
Ärende: TVFN 334
================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Frijoles Refritos Estilo Nuevo
 Categories: Latino, Beans, Pork
      Yield: 6 servings

      1 tb Olive oil
      1 sm Spanish onion, in med dice
      2 cl Garlic; peeled
      1 lb Dried black beans
      1    Smoked ham hock
      1 bn Cilantro; washed
      2    Bay leaves
           Salt & fresh ground pepper
           Good quality tortilla
           - chips
           Thin sliced red radishes;
           - opt

  Recipe courtesy Daisy Martinez, 2008

  Heat the olive oil over medium-high heat in a medium saucepan. Add the
  onion and garlic and cook, stirring occasionally, until soft but not
  browned, about 4 minutes. Add the beans, ham hock, and cilantro. Pour
  in enough water to cover the ingredients by 2 inches. Toss in the bay
  leaves and bring the water to a boil, then adjust the heat so it is
  boiling gently. Cook the beans until tender, about 2 hours. Keep an
  eye on the beans; they should always be covered by liquid. When the
  liquid meets the level of the beans, top it off with cold water.
  Toward the end of cooking, ease up on the liquid you add; the goal is
  to have the beans barely covered with liquid by the time they're
  tender.

  Drain the beans, reserving the liquid. Discard the turkey wing or ham
  hock and the bay leaves. (Leave the cilantro in with the beans.) Put
  the bean mixture in a food processor and process, gradually adding
  enough of the reserved liquid, until the beans are the consistency of
  mashed potatoes. Season, to taste, with salt and pepper. Mound the
  beans on a platter and garnish with tortilla chips and radish slices,
  if using. (The beans can be prepared up to 30 minutes in advance.
  Return the beans to the saucepan and keep warm over very low heat.)

  Copyright Television Food Network, G.P., All Rights Reserved

  MM Format by Dave Drum - 01 May 2009

  Uncle Dirty Dave's Archives

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