refried beans

they are most often for us a counter point to th rest of the meal, unless
they are the main entree they are most often just a small side... when they
are the entree, its often a bed of rice, with the beans over, then cheese
and olives for me, ground or shredded meat and cheese for dh.

Lee
"Giusi" wrote in message
news:[email protected]...
 
"Ophelia" wrote




About like the difference between beef and pork! (grin).

Seriously, for a bean afficianado there's a big difference but for basic
consumption they come in sets of comon flavor relations.

Pinto/dark red kidney shaped beans
Red/pink beans
white beans (many names and types, navy beans is a common one)
Black eyed peas
Black beans
Aduki sweet beans

Read the list and they are in order of relative flavor so that the pinto's
nearest flavor match is the red/pink which in turn next matches closest to
the white navy and so on down. The aduki don't totally fit nor would mung
beans as they have more to do with the traditional fixing methods.
 
"cshenk" wrote in message
news:[email protected]...


Today I saw only black eyed peas, red kidney beans and lentils (dried)!


Metric, shmetric.. I am still in pounds and ounces lol


Tell me your preferred cooking device and I'll adapt to that. If

This is my slow cooker:

http://www.morphyrichards.co.uk/ProductDetail.aspx?Product=48724

I don't use it for everything though. I am happy cooking in my oven or in
my cast iron pan on the stove.


Well, I haven't found many dried beans yet, so until I can go into the city,
I will stick with canned.


Since the children grew up and left home, I am cooking for just two of us
(until they descend with all the grandchildren you understand, when all bets
are off:)


I never used 'warm' because I assumed that was meant to keep it warm once
the food was already cooked.

if it's a food that pretty much can't spoil (no meat etc) after it's

Yep:))))



Well I am certainly taking all our advice and comments on board:))

Thank you:))))))

--
--

https://www.shop.helpforheroes.org.uk/
 
Bryan wrote:

"re-simmered" beans is not refried beans.
Refried does not mean fried twice... in Spanish the "re" in refried
means extra good, as in well seasoned beans fried with extra tasty
fat. I make refried beans in the same pan I use to fry pork chops...
I prefer black beans.
 
On Sun, 1 May 2011 11:49:41 -0400, cshenk wrote:


I have one quart of lamb fat, one of pure pork, and a frozen bag of
chicken fat pucks from rendering chicken skins. I only get 5-7 ounced
of the chicken fat at a time so I pour the fat into a flat glass and
freeze it, then that fat just pops out and the puck goes into plastic
bag.

I don't save bacon/sausage grease. I don't like cooking with those at
all.

-sw
 
In article ,
"Giusi" wrote:


That is my experience, too. Also, in the US, chili powder is rather
mild. It is a blend. However, the biggest flavor is the fat and onion,
IMO.

Regards,
Ranee @ Arabian Knits

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
 
"Sqwertz" wrote in message >


Of course you don't like it if you insist on calling it "grease"! Call it
"fat" as you do with lamb, pork and chicken, and it will be much more
acceptable.

Felice
 
In article ,
"Ophelia" wrote:


Yes. They are most often made with pintos and pinto relatives and
black beans, IME, but I can't see why other beans _couldn't_ be used.

Regards,
Ranee @ Arabian Knits

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
 
On Sun, 1 May 2011 12:48:17 -0400, "cshenk" wrote:


No attack on your crock pots was intended. Surely the import of the
information is that kidney beans can make you ill if cooked at an
improper temperature. That crock pots were mentioned as a way of this
occurring was simply a heads up. As Dan says, many people have very
old crock pots so saying that new crock pots heat at different
temperatures dilutes the important part of the message.
And no, I don't believe everything I read on the Internet. If you
meant me, come out and say so instead of copping out on 'some folks.'
http://www.fda.gov/Food/FoodSafety/...thogensNaturalToxins/BadBugBook/ucm071092.htm

Janet US
 
"cshenk" wrote in message
news:[email protected]...

From what I have read, all you have to do is put the beans on the stove and
bring to a boil. You then have to boil them for maybe a minute. And then
you can put them safely in the Crock-Pot.
 
Back
Top