PDA

View Full Version : Refried Beans


John Falstaff
22-09-03, 16:55
Does anyone know how to make refried beans. Especially what bean do you use, what's its name and what does ir look like?

http://www.tombraiderforums.com/images/smilies/privateeye.gif

chocco
22-09-03, 17:50
Hi John http://www.tombraiderforums.com/images/smilies/smile.gif Found this on the net:

Refried Beans

Description
The beans in this recipe are the pretty mottled pink Pinto beans. The "refried" bit refers to the frying of the boiled beans. Traditionally, you would fry the beans and onions in lard. I think a tastier result comes from using butter instead. Serve with a nice chili or as a dip for tortilla chips or as one of the fillings in a burrito (a folded pocket made from a soft tortilla).

Ingredients

8oz dried Pinto beans, soaked in water for 8 hours then drained and washed in clean water
2 oz unsalted butter
1 mild red onion, finely chopped
1 clove garlic, finely chopped
salt to taste
freshly ground black pepper to taste
Method
Put the Pinto beans in a large pan and cover with cold water.
Bring the water to the boil, boil vigourously for 5 minutes then turn the heat down, loosely cover and simmer for about an hour or until the beans are soft. Add more boiling water if the pan gets too dry. Do NOT add salt at this stage.
While the beans are cooking heat a large frying pan and add the butter. With the heat on high fry the onions for 5 minutes stirring all the time.
Add the garlic, stir round, turn the heat to low and cook for 10 minutes or until the onions have started to soften.
When the beans are cooked drain off the cooking liquid into a jug (there shouldn't be much left by now) and reserve.
Add the drained beans to the pan containing the butter, onions and garlic, stirring round to coat them with butter.
Keep the heat on low and alternately mashing the beans with a potato masher and stirring them round in the pan with a spoon.
Add some cooking liquid at the end of the mashing and frying if the mixture seems too dry.
Add salt and black pepper
The finished dish should have a fairly coarse texture not a smooth purée.
Serve warm.
Alternatively you can make this in advance and either store in a fridge for 2 days or freeze. Re-heat in a pan with some melted butter in it or microwave with some knobs of butter on top. Stir and serve warm.
http://www.tombraiderforums.com/images/smilies/wave.gif

Annacia
22-09-03, 18:00
That one works for me. And yes, they do need to be Pinto's. Enjoy (they make good veggie tacos too!)

John Falstaff
22-09-03, 18:00
Thanks Chocco,

http://www.tombraiderforums.com/images/smilies/wave.gif

That's great.

http://www.tombraiderforums.com/images/smilies/jumper.gif

Are pinto beans the same as the red kidney beans? If not I don't suppose you know what the french for 'Pinto bean' is?

http://www.tombraiderforums.com/images/smilies/privateeye.gif

Annacia
22-09-03, 18:01
NOOOOOOOOOOOOOO!!!! they are NOT kidney beans.

Annacia
22-09-03, 18:08
John, these are pinto beans (yes the color is accurate)

http://waltonfeed.com/self/pic/pinto.jpg

John Falstaff
22-09-03, 18:12
Thanks Annacia,

http://www.tombraiderforums.com/images/smilies/wave.gif

I don't think I've seen those here.

:(

Would meat from a pinto horse do?

;)

Annacia
22-09-03, 19:10
Not unless you were makeing chili!

Annacia
22-09-03, 19:12
P.S. Take heart John, you can buy anything online. Trust me, I know!

Vigilance
22-09-03, 19:13
There is not a French word for the pinto bean (that i know of), but you can probably find them in an international foods store (look for canned pintos, if you can't find them in a bag).

John Falstaff
22-09-03, 19:24
Thanks FotN,

http://www.tombraiderforums.com/images/smilies/wave.gif

The trouble is that the french are not so hot on foreign cuisines. It may be different in the big cities, but around here the 'exotic' sections of the supermarkets are sad and small.

There is an 'English' food shop which may have them, or may let me order. http://www.tombraiderforums.com/images/smilies/smile.gif

This is not a word of a lie:- one of the things they stock is a british add water and make up Chicken Chasseur sauce. http://www.tombraiderforums.com/images/smilies/yuck.gif Here in the middle of Perigord! The world is indeed mad.

:confused: :confused: