Budget Menu & Dirt Cheap Recipes General Recipes Refried Beans Recipe

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      Avatar for BiggerPiggyBankBiggerPiggyBank
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      I got this from another group. Sorry I don’t remember where. I have not made it yet, but I will be this week.

      Larry?s Culver City Refried Beans

      Back in my Navy days when I was going to school in
      Culver City, California to learn how to use some new
      Equipment for a destroyer that was being built, we
      Would frequent the Mexican restaurants in and around
      Los Angeles. The food and refried beans were
      Excellent. Claudia, my Wife, has been trying to
      Duplicate the food and refried beans for many years.
      The beans have never cut the mustard with me. They
      Were too dry and course. Finally, I told her that. She
      Said, ?you don?t like ?em, you make ?em.? So, I did.

      First, I asked her how she did it. She used canned
      Pinto beans and drained the liquid from the can and
      Dumped it down the sink before putting the beans in a
      Frying pan. I researched the Internet on the subject
      And came-up with several promising recipes. Most of
      Them used dried beans. I asked Claudia to pick me up
      Some dried, black Mexican beans the next time she went
      Shopping. She came back with one pound of dried Goya
      Small Red Beans. I used a mix from the recipes I found
      On the Internet plus some of my own preferences and
      Tried to make it simple?I wanted good refried beans,
      Not a new career. I got real lucky and made (with some
      Of Claudia?s expert help) the best refried beans I
      Have eaten since Culver City, dinning in restaurants
      In other parts of California, and visits to several
      Places in Mexico. Here?s the recipe:

      Serves 10-12 people.

      Ingredients:

      1 lb. Of dry Goya Small Red Beans or Hurst’s Red
      Kidney Beans

      4 cups of water

      4 Tablespoons of Extra Virgin Olive Oil

      ? Half of a large yellow onion

      2 – 4 heaping Tablespoons of oregano (1 tablespoon
      Dry)?we used fresh out of the garden
      2 Good-sized garlic clove (I used White Soft Neck;
      German Hard Neck would probably be a little better)

      2 Large Shallots (optional–in addition to the onion)

      3 Hungarian Yellow Wax pepper (optional)

      1 – 2 Tablespoons dried basil (optional)

      Preparation

      1. I start in the evening two or three days before
      Having a Mexican dinner (or make for freezer).

      2. Sort through beans and remove any foreign material.

      3. Wash beans in strainer, rinsing a couple of times.

      4. Put in 3-quart saucepan and add 4 cups of water.

      5. Put a lid on the pan and let it soak overnight.

      6. Remove any floaters.

      7. Chop-up the onion. Doesn?t have to be too fine. It
      Will disappear.

      8. Chop-up the oregano.

      9. Chop-up the pepper, seeds and all.

      10. Squash the garlic cloves with the side of a knife
      Or meat clever (once squashed the skins are then
      Easily removed).

      11. Put the pan on the stove, add all of the
      Ingredients except two of the four tablespoons of
      Olive oil (no salt), and bring to a full boil (that
      Should kill anything harmful).

      12. We then put the contents of the saucepan in an
      Electric crock-pot and let it cook for about two hours
      At medium heat with the lid on. You can probably
      Accomplish the same results by simmering in thesaucepan for two hours on a stove with the lid ajar.
      The idea is to end-up with beans that are soft, but
      Not entirely falling apart.

      13. Do not drain the liquid off the beans at any step
      In this process. It is the secrete to good refried
      Beans.

      14. After cooking remove the beans, let them cool with
      The lid on, and put them in the refrigerator for a day
      Or two. That seems to enhance the flavors. Refried
      Beans are made from leftovers.

      15. Cover the bottom of a frying pan with the
      Remaining olive oil (about two tablespoons) and apply
      Medium heat.

      16. Remove enough beans and liquid for the people who
      Will be dinning. We put the rest in three or four
      Plastic zip-lock bags, apportion the liquid among
      Them, and freeze them.

      17. Put the beans in a frying pan (the Mexicans use a
      Black iron frying pan; we don’t) and start reducing
      The beans.

      18. While the beans are reducing, squash them to the
      Desired consistency. We use a wooden pestle.

      19. Keep stirring (and squashing) with a fork so the
      Beans and liquid will not stick to the bottom of the
      Pan.

      20. Reduce so the beans are sort-of sticking together
      To the desired consistency (refried beans, not
      soup?they should clump somewhat in the frying pan and
      the bottom will show).

      21. We serve topped with a tablespoon of sour cream
      and a sprinkle chopped green onions. Like most
      restaurants, we do not have them as a main dish.

      We have tried this recipe with dried black beans,
      pinto beans, Hust’s red kidney beans, and Goya small
      red beans. All were good, but the red kidney beansand small red beans are little better tasting than the
      others. The shallots and basil add a unique taste
      (and smell while cooking). We use the large “Frogs’
      Legs” shallots, which we grow in our garden. I strain
      the dried basil through an old fashioned metal mesh
      strainer to remove course stems, etc. One can also use
      the first part of this recipe as a starting point for
      making some very good chili and boston baked beans (we
      use northern or navy beans; they are white). This is
      really worth the small effort it takes. The dry beans
      cost noticeably less than the canned ones. Try it!
      Larry huxcw.com

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Budget Menu & Dirt Cheap Recipes General Recipes Refried Beans Recipe