TIA
--

On Monday, February 22, 2016 at 6:19:44 PM UTC-6, wrote:
>
> TIA
>
One of the local Mexican restaurants that hasn't
tried to go all 'healthy' and use Crisco instead
of lard.

> wrote in message
...
> TIA
> --

I don't use a recipe. I was told by a Mexican restaurant owner that the key
to great beans is to use a ton of water. So I start with pinto beans. Wash
and sort through as there could be some stones or other debris in there.
Put them in a pan with a ton of water. Bring to a boil. Boil for about a
minute. Turn off heat. Leave for an hour.

After the hour is up, drain off water and put on fresh water. Bring to a
boil again. Once the boil is reached, turn down the heat and simmer for at
least an hour. Cook time depends on the size and age of your beans. I have
been getting really fresh ones so I always check at one hour because once in
a while they will be done then. If not tender, check at about 10 minute
intervals until they are done.

Drain but reserve the water. In Mexico, they never waste the cooking water.
You may need to add a little back into the beans. Otherwise it can be used
for soup or bread making.

Now what else I might do to these beans, really depends. At the least, I
will add salt to taste. I will usually add a bit of olive oil as it is my
preferred fat. You could add butter, lard or some other oil.

If I want to add some flavor and/or lower the carb count a bit, then shortly
before the beans are done, I might add some finely chopped onion, bell
pepper, carrot or even celery. Please note that this is not typical but I
am diabetic so I have to try to eat less carbs and this works for me.

I don't usually add other seasonings but it depends on the end result that I
want. I might add cumin and if cooking for the men in the family who love
heat, then I will add hot peppers.

I also do not really refry the beans. I mash them with my potato masher,
often leaving some whole are at least only partially mashed because I like
that texture. I will usually need to add some bean water back in, unless
perhaps I added a lot of other veggies.

I used to make a pot of beans every week but I can't remember the last time
I did this. I can get really good canned beans for cheap and those work for
me.

> wrote>
>
> TIA

I fry a panful of pork chops seasoned with Penzeys adobo until just
browned, remove the chops and add back later or leave them and push to
the side and add a couple cans of black beans, liquid too, to the pork
fond... heat on high and mash (I have a masher that's more a ricer)
till it's a consistancy you like. the liquid will reduce... I much
prefer black beans to pintos.
http://i65.tinypic.com/s6kso6.jpg
http://i66.tinypic.com/3177exl.jpg
http://i67.tinypic.com/23r6bs5.jpg

Joan, 3 of my webtv addys won't work at all now.

On Tuesday, February 23, 2016 at 11:10:22 AM UTC-6, wrote:
>
> Joan, 3 of my webtv addys won't work at all now.
>
>
What message, if any are you getting? Did they just
stop working out of the blue? Any old webtv addresses
that we wanted to keep MUST be signed into at least once
every 270 days to keep them viable. I've got one that's
never used but I do keep it alive by signing into it every
few weeks.

On 2/22/2016 7:20 PM, wrote:
> TIA
> --
>
IMHO, refried beans are any sort of over-cooked mashed beans that don't
have any taste. Bland, boring, paste. Ever tried beans that aren't
smashed into some sort of wall-paper paste? What a novel concept. YW.

Jill

"jmcquown" > wrote in message
...
> On 2/22/2016 7:20 PM, wrote:
>> TIA
>> --
>>
> IMHO, refried beans are any sort of over-cooked mashed beans that don't
> have any taste. Bland, boring, paste. Ever tried beans that aren't
> smashed into some sort of wall-paper paste? What a novel concept. YW.

Nonsense. You can add all sorts of seasonings.

"jmcquown" wrote:

> IMHO, refried beans are any sort of over-cooked mashed beans that don't
> have any taste. Bland, boring, paste. Ever tried beans that aren't
> smashed into some sort of wall-paper paste? What a novel concept. YW.

No way, they can be delicious. I don't remember the recipe but the key
ingredient is bacon fat. .

On Wed, 24 Feb 2016 07:44:01 -0600, "Osmium" >
wrote:

>"jmcquown" wrote:
>
>> IMHO, refried beans are any sort of over-cooked mashed beans that don't
>> have any taste. Bland, boring, paste. Ever tried beans that aren't
>> smashed into some sort of wall-paper paste? What a novel concept. YW.
>
>No way, they can be delicious. I don't remember the recipe but the key
>ingredient is bacon fat. .

Yeah, there's nothing like bacon fat to get that real bean flavour.

--
Bruce

On 2/24/2016 8:44 AM, Osmium wrote:
> "jmcquown" wrote:
>
>> IMHO, refried beans are any sort of over-cooked mashed beans that
>> don't have any taste. Bland, boring, paste. Ever tried beans that
>> aren't smashed into some sort of wall-paper paste? What a novel
>> concept. YW.
>
> No way, they can be delicious. I don't remember the recipe but the key
> ingredient is bacon fat. .

I guess I've just never had good refried beans. I don't buy canned
refried beans. <shudder> I don't tend to eat at Tex-Mex restaurants
either. You may very well be correct. I'll just skip the refried beans.

As for the OP's question, there are tons of recipes for refried beans
online. Most of them call for something other than animal fat. Who the
hell uses olive oil to make refried beans? Oh, the "chefs" on the Food
Network! <doh!> They'll use olive oil in just about anything.

The key ingredients seem to be pinto beans, fat, cumin and ground chili
powder (which could be just about anything). Even if the beans are only
partially smashed, the texture of refried beans is, to me, is still like
eating bean pablum. YMMV.

Jill

"jmcquown" > wrote in message
...
> On 2/24/2016 8:44 AM, Osmium wrote:
>> "jmcquown" wrote:
>>
>>> IMHO, refried beans are any sort of over-cooked mashed beans that
>>> don't have any taste. Bland, boring, paste. Ever tried beans that
>>> aren't smashed into some sort of wall-paper paste? What a novel
>>> concept. YW.
>>
>> No way, they can be delicious. I don't remember the recipe but the key
>> ingredient is bacon fat. .
>
> I guess I've just never had good refried beans. I don't buy canned
> refried beans. <shudder> I don't tend to eat at Tex-Mex restaurants
> either. You may very well be correct. I'll just skip the refried beans.
>

Why would you shudder at canned refried beans? Some of them are quite good.
I actually have never had any that were bad tasting but some were more runny
than I'd prefer. I usually buy Rosarita or Taco Bell brand.
>
> As for the OP's question, there are tons of recipes for refried beans
> online. Most of them call for something other than animal fat. Who the
> hell uses olive oil to make refried beans? Oh, the "chefs" on the Food
> Network! <doh!> They'll use olive oil in just about anything.

I do!
>
> The key ingredients seem to be pinto beans, fat, cumin and ground chili
> powder (which could be just about anything). Even if the beans are only
> partially smashed, the texture of refried beans is, to me, is still like
> eating bean pablum. YMMV.

I might put cumin in mine but never chili power.

On 2/25/2016 7:56 AM, Julie Bove wrote:
>
> "jmcquown" > wrote in message
> ...
>> On 2/24/2016 8:44 AM, Osmium wrote:
>>> "jmcquown" wrote:
>>>
>>>> IMHO, refried beans are any sort of over-cooked mashed beans that
>>>> don't have any taste. Bland, boring, paste. Ever tried beans that
>>>> aren't smashed into some sort of wall-paper paste? What a novel
>>>> concept. YW.
>>>
>>> No way, they can be delicious. I don't remember the recipe but the key
>>> ingredient is bacon fat. .
>>
>> I guess I've just never had good refried beans. I don't buy canned
>> refried beans. <shudder> I don't tend to eat at Tex-Mex restaurants
>> either. You may very well be correct. I'll just skip the refried
>> beans.
>
> Why would you shudder at canned refried beans? Some of them are quite
> good. I actually have never had any that were bad tasting but some were
> more runny than I'd prefer. I usually buy Rosarita or Taco Bell brand.

That speaks volumes! Sorry, but canned refried beans are just gloppy
tasteless bean paste. I know because yes, I have tried them.
Especially the "vegetarian" version. Those are the ones that use oil
rather than animal fat.

Feel free to eat them if you like. I avoid restaurants where they dump
refried beans and so-called "Mexican rice" on my plate. The Mexicans I
know don't eat that stuff.

Jill

Joan, 3 of them have the lastest upgrade and I can't read the text. Gmail also doesn't work good for me.

On 2/22/2016 4:20 PM, wrote:
> TIA
> --
>
The kind that make me shit like a goose.
How's about you?

On Tue, 23 Feb 2016 01:44:57 -0600, Sqwertz >
wrote:

>On Mon, 22 Feb 2016 19:20:16 -0500, wrote:
>
>> TIA
>
>Soak a pound of pinto or mayocoba/yellow/canary beans (overnight or
>quick soak method). Replace soak water with water to cover plus 2"
>more. Simmer until very tender. Drain all but a cup of water, ground
>reserving another cup of the water. Add 1/2-2/3rd cup of lard, 2 ts
>each of cumin and chilli powder (these are just mildly seasoned), 3
>chopped garlic cloves, 2-3 ts salt, and simmer low another 10-15
>minutes. Whiz it all up with a stick blender until smooth, adding
>more reserved bean water if necessary. Reserve some whole cooked
>beans before mixing and add back in after blending for chunkier beans.
>
>-sw

I've always tossed garlic and onion into the pot to cook with the
beans. It was just something that I learned from a Texas friend. He
also threw in a tomato. I never did that. Like you, I do add cumin
at the end. After the beans are tender and drained I put the whole
works into a skillet with some lard and cook it down to the
consistency I like. Portion and freeze. I think I'll cook some today
while I pay bills and do taxes.
Janet US

On 2/23/2016 12:44 AM, Sqwertz wrote:
> Reserve some whole cooked
> beans before mixing and add back in after blending for chunkier beans.
>
> -sw
As a PROUD and un-indicted (so far) woman-stalker, I know!!!!

-----------------------------------------------------------------------------------
ost
>
3/18/2011 3:49 PM
Microsoft Internet News 4.70.1162
readnews.com - News for Geeks and ISPs
fa35d278.newsreader.readnews.com


Sorry I don't fit either of your Ideal Psycho Pal Profiles.

-sw
---------------------------------------------------------------------------------------

I'd prefer you use a sniper rifle on me from a few hundred yards away.
There you go - a reason for you to buy yet another gun and ammo.

----------------------------------------------------------------------------------------

On 2/24/2016 9:13 PM, Sqwertz wrote:
> So make sure you stir on the second simmer.
>
> -sw
As a PROUD and un-indicted (so far) woman-stalker, I know!!!!

-----------------------------------------------------------------------------------
ost
>
3/18/2011 3:49 PM
Microsoft Internet News 4.70.1162
readnews.com - News for Geeks and ISPs
fa35d278.newsreader.readnews.com


Sorry I don't fit either of your Ideal Psycho Pal Profiles.

-sw
---------------------------------------------------------------------------------------

I'd prefer you use a sniper rifle on me from a few hundred yards away.
There you go - a reason for you to buy yet another gun and ammo.

----------------------------------------------------------------------------------------

On Wed, 24 Feb 2016 22:13:13 -0600, Sqwertz >
wrote:

>On Tue, 23 Feb 2016 01:44:57 -0600, Sqwertz wrote:
>
>> Soak a pound of pinto or mayocoba/yellow/canary beans (overnight or
>> quick soak method). Replace soak water with water to cover plus 2"
>> more. Simmer until very tender. Drain all but a cup of water, ground
>> reserving another cup of the water. Add 1/2-2/3rd cup of lard, 2 ts
>> each of cumin and chilli powder (these are just mildly seasoned), 3
>> chopped garlic cloves, 2-3 ts salt, and simmer low another 10-15
>> minutes....
>
>As I made a 2/3lb batch today (makes 38 ounces finished) I always
>forget this part here - "Stirring often!". The last two times I've
>ended up with scorched beans on the bottom of the pan.
>
>So make sure you stir on the second simmer.
>
>-sw

I just put the bulk dry pintos that I had in the pot and covered with
water by <2 inches. I cheat, I drop the dry beans into my 6-quart
pressure cooker with some onion, garlic and a couple of teaspoons of
salad oil or lard or bacon grease. The fat keeps the beans from
foaming while cooking and plugging up the exhaust port. It takes
about 30 minutes until done. I pour off a lot of liquid and set
aside. Add cumin and a little salt and mash. Add liquid as needed. I
didn't measure what I ended with. I portioned to 4 freezer
containers. Probably like the large can of beans at the store.
Janet US