Refried Beans in the Wings
Posted
Tue, 08/23/05
Wilbert and I are quite fond of the refried beans to be had at the Casa de Oro Mexican restaurant near our home. Normally I can take or leave refried beans, but the dish at Casa de Oro is the best I've ever tasted, which is included as a side dish and as a "dip" for warmed tortilla chips at the eatery.
On Mother's Day earlier this year, Wilbert asked the owner of the restaurant how they made their refried beans. This is how the recipe was described:
Refried Beans (Frijoles Refritos)
2 to 3 TBS vegetable oil
Pour just enough vegetable oil to cover the bottom of a skillet; heat skillet over medium-high heat. Remove seeds from fresh jalapeno and slice lengthwise into strips. Be careful to wash your hands thoroughly after handling jalapeno; don't touch your eyes or mouth while cleaning the pepper. Add the jalapeno to the skillet and fry until toasted and browned, or black around the edges. Remove jalapeno strips with a slotted spoon; reserve oil in the skillet. Add one can of whole pinto beans with its liquid, and then mash with a potato masher until mixture has a pureed consistency. Fry the beans in the oil until heated through or until the mixture is between a pureed and stiff consistency (similar to refried beans in the can). The refried beans can also be used as a dip with tortilla chips.
Wilbert took a can of pinto beans and made his version: he removed the seeds from the jalapeno pepper, and also added a bit of black pepper and salt to his mix. He also used canola oil instead of vegetable oil. The beans were good, with a little kick.
Later, I made my own version, sticking as close as possible to the Casa de Oro recipe. I used vegetable oil, and after removing the seeds from the jalapeno also rinsed the hollow of the pepper with warm water. The beans turned out well. Even Wilbert said they were better than his and very close to the taste to be had at Casa de Oro.
Tags: Food Photos;
Mexico;
Side Dishes
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