On Jun 10, 12:54*pm, aem > wrote:
> On Jun 10, 11:30 am, JeanineAlyse > wrote:
> [snip iingredients]
> 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

On Jun 10, 1:30*pm, JeanineAlyse > wrote:
> On Jun 10, 12:54*pm, aem > wrote:> On Jun 10, 11:30 am, JeanineAlyse > wrote:
> > [snip iingredients]
> > 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 ;-) After you've
cooked, drained and mashed, them, they definitely should get a visit
to the frying pan with some hot grease (preferably lard), and then
served.

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]"
---

On Fri, 10 Jun 2011 13:30:39 -0700 (PDT), JeanineAlyse
> wrote:

>On Jun 10, 12:54*pm, aem > wrote:
>> On Jun 10, 11:30 am, JeanineAlyse > wrote:
>> [snip iingredients]
>> 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

A pressure cooker will drop your time to about 30 minutes. I think
putting the jalapeno in at the beginning of cooking will eliminate
most of the flavor and heat.
Janet US

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

In article
>,
Jason Tinling > wrote:

> The whole point of refried beans is to re-fry them ;-) After you've
> cooked, drained and mashed, them, they definitely should get a visit
> to the frying pan with some hot grease (preferably lard), and then
> served.

The only time I've had fried beans is when I've done it myself in my own
kitchen. What I get at a local Mexican restaurant is a thick puree-like
product and I'd bet the rent it never met a skillet.
--
Barb,
Creamed Cornbread, June 13, 2011; http://web.me.com/barbschaller

On Jun 12, 1:22*am, Sqwertz > wrote:
> On Fri, 10 Jun 2011 17:09:32 -0600, Janet Bostwick wrote:
> > A pressure cooker will drop your time to about 30 minutes. *I think
> > putting the jalapeno in at the beginning of cooking will eliminate
> > most of the flavor and heat. *
>
> Long heating actually disperses and strengthens the capsaicin. *I've
> made that mistake couple times. *taste fine now, but braise something
> for 2+ hours and Wow.

At more than one prepared food counter at a Mexican "mercado," I've
seen whole chiles that were obviously cooked with the beans. Other
than salt, I think that was the only seasoning in the beans at either
place (Michoacana on W. Spring Valley at Goldmark, Dallas, and
Taqueria Guadalajara on Winchester Rd., Memphis).
>
> -sw

--Bryan