Appetizing Muse

 

Bits about food, recipes & e-cookbooks...

 

Lunch Outing

Posted Sat, 03/13/04

 

I took Wilbert to Casa de Oro for lunch today. It was his first experience with the locally owned Mexican restaurant. I meet my cousin Sheila at the place once a month, but my husband had never come along before.

 

After lunch today, I think Casa de Oro has another convert. Wilbert claims they have the best refried beans he's ever eaten. He asked the owner for the secret recipe, to which the owner replied in Spanish that the chef waits until the canola oil is hot and then throws in minced jalapeno peppers and garlic before adding the mashed beans. Whatever the case, the entire meal was once again superb. I get double duty this month as I still have my monthly luncheon with Sheila to attend.

 

I've been wondering about a recipe for refried beans again, keeping in mind hints from Casa de Oro's owner. The following is derived from Betty Crocker's "Mexican Made Easy":

 

Refried Beans

1/2 C vegetable oil or lard

2 C cooked Pinto Beans (recipe follows)

2 TBS chili powder

1 TBS ground cumin

1 tsp. salt

1/8 tsp. black pepper

Cheddar cheese, shredded (optional)

 

Heat vegetable oil or lard in 10-inch skillet over medium heat until hot. Add Pinto Beans; cook, stirring occasionally, for about five minutes. Mash beans; stir in chile powder, cumin, salt and black pepper. Add more oil to skillet if necessary; cook and stir until a smooth paste forms, about five minutes. Garnish with shredded cheese if desired. Yield: 4 servings.

The basis for refried beans is also fairly easy to prepare, although a bit time consuming:

 

Pinto Beans

4 C water

1 LB dried pinto or black beans (about 2 C)

1 medium onion, chopped (about 1/2 C)

1/4 C vegetable oil

2 cloves garlic

1 slice bacon

1 tsp. salt

1 tsp. cumin seed

 

Mix water, beans and onion in 4-quart Dutch oven. Cover and heat to boiling; boil two minutes. Remove from heat; let stand for one hour. Add just enough water to beans to cover. Stir in remaining ingredients. Heat to boiling; reduce heat. Cover and boil gently, stirring occasionally, until beans are very tender, about two hours. (Add more water during cooking if necessary). Drain; reserve broth for recipes calling for bean broth. Cover and refrigerate beans and broth separately; use within ten days. Yield: 8 servings.

Utter yum!

 

*Related Blog Post: Refried Beans in the Wings (08/23/05).

 

 

Tags: Cookbooks; Mexico; Restaurants; Side Dishes  Send Comment >