"cshenk" > wrote in message
...
> "Bryan" wrote
> "Julie Bove" wrote:
>
>>> That could be too. I do not cook beans in the Crock-Pot. I might make
>>> them
>>> in there after I have cooked them on the stove, but mostly these days I
>>> use
>>> canned.
>
>> Another person here mentioned the differences in canned refries beans,
>> and said that the Rosarita brand are the best. I concur. I think
>> that they are cooked longer than many other brands. Just like with
>> tomato sauce, long cooking seems to increase the pH of them.
>
> Grin, I'll have to try them again! Mostly I make my own 'refried' as
> there's always leftovers here. Last can I got was a kroger store brand
> and they were pretty good. I also used canned chickpeas for 'huumus' as
> they have the right texture I want.
>
> I'm debating making a bag of canary yellows right now. I don't have the
> right 'sausage' for them though. There's a sort of very firm chiorzo,
> almost like pepperoni that I like with them and I'm out. They can be
> fixed other ways though.

The refried beans I make are very good. The problem? I always make too
much at one time. It's sort of like rice or pasta. I try to be careful but
always cook too much. And then there is the cooking time. Much easier just
to pop open a can. And they're cheap!