Friday, April 25, 2008

Refried Beans

(Pot Beans)

1 lb. dry beans, such as pinto or black turtle beans
2 tsp. minced garlic
salt to taste, at least 1 tsp

Run beans through your hands to pick out any small stones or trash. Wash twice in cold water and drain. Place beans and boiling water to cover by about 4" in a 3 qt crockpot. Turn heat to high and let simmer for 1 hour. Add the garlic then turn on low heat and cook for about 8 hrs, depending on temperature of crockpot. Simmer until skins of beans are soft, then add the salt and continue cooking until the beans are very soft and the broth soupy. Example: (I put mine on about 10 pm and at 7 am added the salt and cooked another 30 minutes.) Beans are better eaten the next day after they are cooked, when the flavor matures, so cook yours ahead.
(well-fried beans)
(This is how you re-fry after they are cooked, and I take the garlics out once they are cooked)

1/2 recipe of Frijoles de Olla
6 Tbsp. lard (or substitute vegetable oil)
1 Tbsp. finely chopped white onion

Heat the lard in a heavy 10" frying pan. Add the onion and fry over gentle heat until transparent, about 1 minute. Add a cupful of beans and their broth and mash down over fairly high heat. A wooden potato masher works best. As they begin to reduce, add some more and keep mashing until they have all been incorporated. Continue frying, scraping sides and bottom of pan to prevent sticking, until the mixture becomes a thick paste and you can see the bottom of the pan as you stir.
Shortening can be substituted for lard, but the taste won't be as good!

(This recipe is from Alejandra. I am going to experiment with them to see if I can make them tasty w/o the lard.)

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