refried beans

A

ali ali

New member
something else to consider is the texture of the beans. some get just mushy
quicker than others, pinto beans are nice because they tend to flavor the
broth and thicken it without totally disintregrating, Lee
"Ophelia" wrote in message
news:[email protected]...
 
In article ,
"cshenk" wrote:


No fatalities have been reported. No cases have been reported in the
US. Some people got really sick (time in the hospital) in the UK.


http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.1983.tb14831.x/abs
tract

That's not Wikipedia. That's "Journal of Food Science". It wasn't
Bryan who mentioned a Wikipedia page.


There is no mention in the above article of crockpots. Some people
(like me) have really old crockpots. Others have defective crockpots.

--
Dan Abel
Petaluma, California USA
[email protected]
 
On 2011-04-30, Ophelia wrote:

Like sf sez, they're basically pinto beans and rendered pig fat. Ya
cook the beans, then add lard, bacon fat, etc, while mashing and
reheating (refried) in a skillet or pot. I've seen taqueria's use a
big ol' Robot Coupe stick blender to mash. Try different fats for
different flavors. I've seen some recipes call for half lard and half
rendered beef suet. I always include some bacon fat for the flavor.
Most Mexican carniceria's (meat mkt) sell rendered lard from when they
make chicarones (pork cracklins). Better than using packaged lard,
which is hydrogenated.

nb
 
In article ,
"Ophelia" wrote:


There is some controversy about "refried" beans. Some people claim that
"refried" is a poor translation of "refritos", which means something
more like "well fried". In any case, cook up some beans. Usually,
people add pork fat. Oftentimes in the US they are mashed. I don't
know why. I stopped eating baby food 60 years ago and would rather that
people left my food whole until such point as I can't eat it that way
any more!

--
Dan Abel
Petaluma, California USA
[email protected]
 
On 30-Apr-2011, "Ophelia" wrote:


Other than size, shape, color and taste, they are about the same as any
other bean. :)

--
Standing tall, ready to serve
 
"Dan Abel" wrote,

Correct. Thats what even wikipedia says.


Your link doesn't resolve until you add the 'tract' which came over broken
but the text from Bryan was identical to the wiki article.

Your article "The effect of temperature in destroying the hemagglutinin
(lectin) activity in red kidney beans has been determined. Heating presoaked
beans at 100?C for 15 min or at 80?C for 2 hr, or pressure cooking (15 psi)
foi 45 min without presoaking, decreased the hemagglutinin activity to below
detectable levels. At 65?C, no significant decrease was observed even after
12 hr heat treatment. Commercially canned beans have lectin levels similar
to beans pressure cooked for 30 min."

Note even on 'low' a crockpot will exceed 80c for more than 2 hours here
since the cooking time for kidney beans is 8 hours on low of which it will
be a simmering by 2 hours for the next 6.


The wiki brings in crockpots in an innacurate to modern form.

Sadly some folks think 'because it's on the internet it must be true'.
 
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