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_Refried Beans |
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Frijoles refritos are Mexican soul food, and as with all entrenched forms of home cooking, variation is the rule. At their most basic, refried beans are made from boiled pinto beans that are mashed and sautéed in lard with onion, salt, and mild chiles. Some recipes add garlic or cream, or increase the heat of the chile pepper, but the crucial flavor element in refried beans comes from the fat. It has become more commonplace to increase the health benefits of refried beans by sautéing them in oil rather than lard. Labeled “vegetarian,” these products are dismissed by purists, but for most people the reduced fat and calories are worth the flavor trade-off.
Commercially made refried beans are sold canned or powdered. The canned product is better known and therefore more popular, but dehydrated powdered refried beans shouldn’t be overlooked. Made by cooking refritos from scratch and then freeze-drying the finished products, they go through less cooking than the canned products and give surprisingly fresh-tasting results, especially if you sauté them briefly after hydrating them. Use them for thickening a soup or stew.
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01-The Changing Face of Homemade
02-What's Your Hurry?
03-The Ingredients
04-Organic and All-Natural Ingredients
05-Setting Up A Pantry
06-Using the Recipes
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_Flavored Oils
_Chiles-Too Hot To Handle
_Instant Polenta
_What Is Bruschetta?
_Ponzu
_Refried Beans
_Puff Pastry
_Canned Pumpkin Is Better Than Fresh
_The Allure Of Pouched Fish
_Melting Cheese
_Defining Fruit
_V8: A Garden In A Jar
_Making Substitutions For Cream
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_Endives
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