refried beans

On Sun, 1 May 2011 18:32:07 +0100, "Ophelia"
wrote:

Main Entry:pinto bean
Function:noun
Date:1913

: a mottled kidney bean that is grown for food and for stock feed
 
"Bryan" wrote in message
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Bryan, you are a bit of an idiot but try to make it less obvious ok?
 
one of the things about beans i really like is the versatility of them,
side/main/condmint all yes hot/sweet/spicey/bland... again all yes
firm/soft/creamy all yes... protien with other sources or alone, yes...
starch filler, with or without others yes...

Lee
"Ran?e at Arabian Knits" wrote in message
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"Sqwertz" wrote in message
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Could just be what you grew up on. My mom had a jar that she put the
drippings in but she never reused them for anything. I grew up eating a
pretty low fat diet and that's what I'm used to.
 
"cshenk" wrote in message
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We never did take to lentils so I doubt I will be cooking any. Actually
after all the comments here I might just stick to canned beans for a bit. I
intend to make another pot today, similar to the last. I do that when I am
experimenting until I am sure I have it right... althought the last pot was
very good:))


It's no problem really:) My scale changes from one to the other at the
touch of a button:)


I had a really big cuisineart

http://tinyurl.com/6c52vzg

But I recently gave it away. Far too big for the two of us.


Well I make all our bread, so the oven is on quite a lot.
--
--

https://www.shop.helpforheroes.org.uk/
 
On Sat, 30 Apr 2011 20:08:27 -0400, "cshenk" wrote:


Take a look at the Wiki article on beans, specifically kidney beans.
Perhaps the article is incorrect?
Janet US
 
don't let all that talk about the dry beans spook you. i can't really
visualize your dh opening the kidneys and eating out of the bag like a
snack... but i often do as you do when we get onto some new dish we make it
a few times to get it where we want it... compare how we like it then stick
well sorta to that... its pretty easy here as the dh doesn't like hot at
all, and only food slightly seasoned and not at all spicey... neither of us
ever add black pepper to anything we cook so once we get the ingr/method
down its all good... I am excited for you trying a whole new area of foods.

Lee
"Ophelia" wrote in message
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"Dan Abel" wrote in message
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That could be too. I do not cook beans in the Crock-Pot. I might make them
in there after I have cooked them on the stove, but mostly these days I use
canned.

When I was a raw vegan, I did see many people talk about this online. Some
of them seemed to think that they could eat pretty much anything raw so long
as it was vegan. Yes, some legumes can be sprouted. I have eaten spouted
peas, lentils and chickpeas. I like them all. The mung bean is probably
the most commonly sprouted and one that I don't care for very well. Once in
a while I will put a few in a stir fry but I don't care for eating them raw.
 
On Apr 30, 8:18?pm, Janet Bostwick wrote:

I don't mind being insulted when I deserve it, but cshenk was out of
line this time. I didn't preface my comment with something like,
"schenk is an idiot." If it weren't for your reply, some folks--
especially those who have me k/f'ed--might not get the info that
kidney beans should not be cooked in a slow cooker on the low
setting. Whatever else I am, I'm not an idiot.


--Bryan
 
On Sat, 30 Apr 2011 20:08:27 -0400, cshenk wrote:


Well, he could have said it little more down to Earth, but kidney
beans really are toxic.

-sw
 
On May 1, 5:14?pm, Ran?e at Arabian Knits
wrote:

When I was 21, I moved in with my sister for a couple years. She
always had mashed up pintos in the fridge. We'd re-cook them several
times before we ran out, and they got better each time. They were a
staple for her, her kids and me. As long as they don't get burned, it
seems like beans just keep improving the more times they're re-
simmered.

--Bryan
 
On May 1, 6:31?pm, "Julie Bove" wrote:
Another person here mentioned the differences in canned refries beans,
and said that the Rosarita brand are the best. I concur. I think
that they are cooked longer than many other brands. Just like with
tomato sauce, long cooking seems to increase the pH of them.

--Bryan
 
On Sat, 30 Apr 2011 12:58:41 -0700, Dan Abel wrote:


I was wondering abotu that today as I made refired black beans.
"Refried" means they've been fried two or more times. I don't knwo of
a single Mexican restaurant or household on the planet that fries
their beans even once. I've tried pan frying them in a little lard
after I make them as usual, but there is no advantage to that (other
than adding more fat).

-sw
 
On Sat, 30 Apr 2011 22:29:06 +0100, Ophelia wrote:


First you have to learn the official Bean Chant. It goes like this:

"Beans, beans, the musical fruit. The more you eat, the more you
toot.".

"Toot" refers to farting since many beans are notorious for giving you
gas. They don't affect me in that way. And there are products you
can buy to minimize that problem (appropriately called "Bean-O").

I had black refrito (refried black beans) tacos tonight. With White
American cheese and San Marcos brand chipotle sauce (the best taco
sauce on earth).

Black beans are my favorite for most things. They can be used
anywhere a pinto beans is called for. Not to be confused with black
soybeans or Chinese fermented beans.

-sw
 
On Sat, 30 Apr 2011 16:37:59 -0700 (PDT), Bryan wrote:


I have over a quart in my freezer right now. I use it to make
carnitas starting with fatty pork. I always end up with more solid
lard than what I started with. And it picks of flavor from frying
meat in it.

It was a quart of carniceira lard (should be slightly yellow/brown).
One quart will last a long time unless you're making tamales.

-sw
 
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