In article >,
Brooklyn1 <Gravesend1> wrote:

> Jason Tinling > wrote:
> >JeanineAlyse > wrote:
> >>
> >> > I suppose if you have to be out of the house. *Otherwise, not better
> >> > than simmering two hours on the stovetop.
> >> > I'd mash these in a little bacon grease or lard for more flavor.
> >>
> >> Thanks for affirmation the same cooking result can be done stove-top.
> >> Son now has the crockpot (I rarely used) miles away from here and I do
> >> want to make this recipe soon. *Bacon grease is saved (in the
> >> freezer), and sounds like a good addition, thanks....Picky
> >
> >The whole point of refried beans is to re-fry them ;-)
>
> Folks without a clue in their feeble attempt to awe with their
> culinary knowlege make this error all the time... actually they are
> fried once, the "re" in Mexican parlance means "extra good".
>
> http://www.answers.com/topic/refried-beans
> "The name is based on a mistranslation.[1] In Mexican Spanish, the
> prefix re is an informal form of emphasis meaning "very" or "well",
> not to be confused with the English re and the most common use of the
> Spanish prefix re outside Mexico, which indicates repetition. Thus,
> frijoles refritos, the Mexican name of this dish, would translate to
> English as "well-fried beans", not "twice-fried beans."[2]"
> ---

True, but the original recipe posted skips the frying altogether. I
think that is what the "re-fry" person meant with their comment. Not
that they needed to be fried twice, but they needed to be fried.

marcella
who prefers a poblano pepper and a clove of garlic cooked with beans