On May 2, 12:37*am, "jmcquown" > wrote:
> > wrote in message
>
> ...
>
> > On May 1, 3:57 pm, "jmcquown" > wrote:
> >> "Randy Johnson" > wrote in message
>
> web.com...
>
> >> > On 30-Apr-2011, "Ophelia" > wrote:
>
> >> >> I am new to bean cookery. *I was just asking...
> >> >> What is the difference between pinto beans and others?
> >> >> --
> >> >> --
>
> >> > Other than size, shape, color and taste, they are about the same as any
> >> > other bean. *
>
> >> That's a rather vague description, Randy. *Not all beans are alike.
>
> >> Ophelia, pinto beans are generally a dark beige with some brown speckles
> >> on
> >> them. *They're small, rather compact dried beans that withstand long slow
> >> cooking. *Once you've cooked them to the point of being tender (mashable)
> >> then you use them to make refried beans. *And for that you'll need lard
> >> or
> >> other fat. *Because you have to boil them first, then mash them and fry
> >> them. *And unless you want to re-create the pasty half-mush they serve in
> >> U.S. Tex-Mex restaurants, you'll want to add some chili powders/spices to
> >> them first.
>
> > Or you can go to El Torito and buy their nasty already spiced beans.
> > They had no other version of their beans. *I managed to get some down,
> > but my mouth was on fire, and they put those damn beans inside the
> > burrito too. The only thing on the plate that was enjoyable was their
> > corn cake, which was only a couple bites worth.
>
> > Most restaurants will happily spice things up by request, but this
> > place didn't have a non-spicy option.
>
> Sorry, but I don't know where El Torito is. *I'm pretty sure Ophelia (who is
> in Scotland, IIRC) doesn't know, either.
>
> Jill

It's the name of a Mexican restaurant chain. I don't know if they are
regional or national, but I have seen them in Washington and Oregon. I
assumed they would be like most Mexican style restaurants, but i guess
not.