refried beans

**ali ali** · 04-06-2011, 10:22 PM

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
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**.goLd.** · 04-06-2011, 11:27 PM

Are these beans left over from baked beans?

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**Charlie Dont Surf** · 04-07-2011, 06:16 AM

"jmcquown" wrote in message
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Well that counts us out

We don't like spices or 'hot' stuff.

Thank you for the explantion

I can see I won't be bothering. We like our
baked beans very much and will stick with those for the moment

The description of 'pasty half-mush' does rather take the shine off it LOL
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**ForTheLulz** · 04-07-2011, 06:24 AM

On Sat, 30 Apr 2011 19:42:08 +0100, "Ophelia"
wrote:

Yuck. NO! They usually begin as pinto beans.
http://www.google.com/search?hl=en&q...d+beans+recipe

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I love cooking with wine.
Sometimes I even put it in the food.

**Sgt.Green** · 04-07-2011, 11:52 PM

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/1....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.

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**Orphanx** · 04-08-2011, 04:33 AM

"jmcquown" wrote in message
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True

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**tracy_h81** · 04-08-2011, 07:28 AM

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

**Reeses Pieces** · 04-08-2011, 08:37 AM

"notbob" wrote in message
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I am new to bean cookery. I was just asking...
What is the difference between pinto beans and others?
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**Tod E** · 04-08-2011, 08:51 AM

they do NOT need to be hot or spicey, and pasty half mush is the negative of
creamy and soft, Lee
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