Wednesday, July 9, 2008

Refried Beans

Mexican Recipes
* beans, especially pinto beans or black beans
* home-rendered lard

1. If using dried beans, wash them and examine them for any rocks, then cover with water in a medium pot and simmer until they are very soft. You'll need to cook the beans a long time on very low heat. You may add salt to the water. You may add onion halves or a ham bone, which you can remove at the end. You may wish to soak the beans overnight in the refrigerator before cooking them. Expect the cooking to take at least 3 hours, if not 6 or more.
2. If using canned beans, rinse them. Try to make sure they are not slimy or too salty.
3. Get a large wide pot or tall-sided frying pan.
4. Smash the beans, perhaps with a potato masher.
5. Add home-rendered lard, totaling up to 20% of the total. (25% of the amount prior to adding)
6. Fry the beans, stirring and turning them until they thicken as desired.

This recipe is from Wikibooks. This text is available under the terms of the GNU Free Documentation License (see Copyrights for details).

1 comment:

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