Ingredients and preparation Refried beans



refried beans


in northern mexico , in american tex-mex cuisine, refried beans prepared pinto beans, many other varieties of bean used in other parts of mexico, such black, peruano, or red (kidney) beans. raw beans can cooked when dry or soaked overnight, stewed, drained of of remaining liquid, , converted paste masher (such potato masher), or pressed through fine mesh sieve (to remove skins). of drained liquid, or chicken or vegetable stock, added if consistency dry. paste baked or fried, onion , garlic in small amount of lard, vegetable oil, bacon drippings or butter , seasoned taste salt , spices. lard used more in mexico, , has large effect on flavor. epazote common herb used add special , unique flavor. carminative, means reduces gas associated beans.








Comments

Popular posts from this blog

1940-1941 Pontiac Torpedo

1920–1923 List of 1920s jazz standards

Sovereign Building Zollinger-Harned Company Building