Strange Still at Wurk DAMMIT on Dec-04-2006 at 08:48 PM RST @ 216.70.29.2 ZurC on Dec-04-2006 at 08:43 PM RST @ 217.69.183.35
Making good refried beans really is a work of art...something so basic but so easy to fuck up
You are so right.
My old man made a dish called poor people's beans which was basically beans refried in bacon drippings and parched flour. Man that was THE BEST... I make it whenever I have a pot of pinto beans boiled up. It tastes better every time you refry it, and it keeps FOREVER ! I come home, heat some up put it in a tortilla with shredded leftover chicken, some cheese and a couple of jalapeneos... My Gawd! Thbat will keep you to supper, that's for damn sure!
1 comment:
Strange Brewer on Dec-06-2006 at 09:58 PM RST @ 68.187.139.28
Take 2 pounds of pinto beans and carefully sort then rinse. Soak beans in 1 tsp baking
soda and 1 gal water overnight. Replace water with fresh and boil with salt and pepper to
taste, boiling beans with about 1/2 pound chopped salt pork, ham or bacon until beans are soft, about 1
hour to 90 minutes. Beans are ready when they are thoroughly soft and skins peel when
you blow on them. Replace water to cover occasionally and stir beans frequently to keep
from burning. When they are done, cool in refrigerator until gel forms (this step is
optional. It results in a better flavor, however) When ready take a large Iron skillet and
place about 1/4 -1/2 cup flour and heat, stirring frequently to avoid scorching, until just past golden brown. Add bacon fat to pan, about ¼ cup or to taste (IMPORTANT- Use only bacon grease or lard. Vegatable shortning WILL NOT WORK.) Saute flour in fat until smoothe. Slowly add beans and mash until a lumpy
1/2 beans 1/2 paste is formed. At this point, you can add bits of left-over chicken, pork or
beef to the beans. I like to add some Yucatan Sunshine hot sauce at this point. Slowly heat until most
of the moisture is gone. When the beans are ready, they will appear a bit liquidy; as they
cool they will thicken considerably. Serve with grated cheese over the top or in hot flour
burritos with cilantro, onions and salsa.
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