Wednesday, August 17, 2011
Frijoles Refritos,,,, yum yum!
So, if you want something that "hits the spot", then try making some Frijoles Refritos, you (and your family) wont be sorry!
Now hows this for easy, you don't even have to soak the beans!
1lb bag of pintos, picked over and rinsed
Put the beans and the water in a medium to large sauce pan and bring to boil, reduce heat and simmer for 2 +1/2 to 3 hours, until the beans are very tender. (to test, cool a bean then place on your tongue, if you can "mash" it against the roof of your mouth they are ready) During the cooking time, if the beans start to dry out add just a tad bit of water, but not to much, I don't like to drain them after cooking, no sense losing any minerals!
Now let them cool for a while, just set them on the back of the stove and get on with your other chores or cooking, maybe even try your hand at making your own flout tortilla's!
After they have cooled, if you like extra creamy beans like I do, place the beans and their liquid in a food processor, and season to your taste. Purist's can put in only a teaspoon or two of minced garlic and a couple of teaspoons of salt. I like to add a tablespoon or so of chili powder, a liberal sprinkling of garlic powder and salt. Its totally up to you and your taste buds! Now after they have gone for a nice long wizz through the processor with the spices, you can either "re-fry" them immediately, or put them in a covered dish and store in the fridge for quick lunches and snacks. I havent tried freezing them, but I'm sure they would freeze well in a covered plastic container. We use them up within a few days, we are both bean lovers!