Text 36781, 76 rader
Skriven 2013-05-09 07:22:24 av Dave Drum (1:261/38)
Ärende: Chile 2760
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Kathy Pitts' Frijoles Refritos (Refried Beans)
 Categories: Beans, Vegetables, Chilies, Beer
      Yield: 1 Batch

      2 c  Beans; well washed, picked
           - over
      1 lg Onion; fine chopped
      1    Dried red chile; crushed
      6 c  Water or ham broth. Up to
           - 1 cup may be beer
      1 ts Ground cumin
      1 tb Mexican oregano
           Lard/drippings for frying
           Grated mild cheddar; garnish

  Do not soak the beans overnight (Mexican cooks don't).
  Instead, place all ingredients in a deep pot, and bring to
  a boil. Turn off the heat, cover, and allow the beans to
  sit for an hour.

  Return the beans to a boil, reduce heat, and simmer until
  the beans are tender (to test, remove one bean from the
  pot, and blow on it. If the skin splits, they're done).
  Cooking time will depend on the type of bean used (pintos
  cook fairly quickly, black beans take close to forever),
  the age of the bean, and the mineral content of your
  water.

  Salt to taste. Never salt beans at the beginning of the
  cooking process, as the salt will toughen them and they
  will take longer to cook.

  In a large shallow pan, preferably a black iron frying
  pan, melt 3 Tbsp. of lard or drippings. When the lard is
  melted, ladle about a cup of beans, including some of the
  cooking liquid, into the fat. Use a potato masher to mash
  the beans into a puree. Continue adding beans and liquid,
  along with more fat as needed, and mashing until all beans
  have been used.

  The consistancy of this dish varies with personal
  preferance. Some cooks like a very smooth, almost liquid
  puree, while other prefer a stiffer mixture with some
  pieces of bean remaining. The end result should be glossy,
  well flavored from the fat, and very rich tasting.

  The beans may be served plain, used as a filling for warm
  tortillas, or garnished with shredded cheese.

  A bean and cheese taco (refried beans, shredded cheese in
  a fresh tortilla) is one of my favorite things to have for
  breakfast. They are also good served as an accompaniment
  for scrambled eggs.

  NOTE: Some Mexican recipes for beans call for a sprig of
  Epasote (ep- puh-ZOH-tay) to be cooked with the beans.
  This is an herb/weed known as Pigweed in the U.S. It
  doesn't dry well, but it is very easy to grow (U.S.
  farmers consider it a pest). If you can get ahold of a
  plant, it's worth cultivating, as it adds a nice, if
  undefinable flavor to the bean pot. It is not common in
  Latino beans, however, so if you encounter it in a recipe,
  feel free to omit it.

  Kathy in Bryan, TX

  Uncle Dirty Dave's Archives

MMMMM

... I'm a light eater. When it gets light, I start eating. - Tommy John

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)