Refried beans

<Mitch@this_is_not_a_real_address.com> wrote in message
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Quoted message said:

I'm making refried beans from scratch for the first time.
They're boiling right now.

I got a little overzealous and made a pretty huge batch. :-)
Do they freeze well?

Yes.

<Mitch@this_is_not_a_real_address.com> wrote in message
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Quoted message said:

I'm making refried beans from scratch for the first time.
They're boiling right now.

I got a little overzealous and made a pretty huge batch. :-)
Do they freeze well?

Yes, I usually crockpot beans overnight and then freeze in 2 cup portions to
use instead of canned beans. Works wonderfully.

Lynne

Mitch@this said:

I'm making refried beans from scratch for the first time.
They're boiling right now.

Boiling... refried beans are fried... when mashed n' fried your boiled
beans will shrink, to less than half.

Quoted message said:

I got a little overzealous and made a pretty huge batch. :-)

What's a huge batch? One pound of dried does not make very much
refried.

Quoted message said:

Do they freeze well?

Refried beans (and mashed beans) freeze well. Whole boiled beans do
not freeze well, their skins will pop. Then when defrosted their
insides will ooze out like mush... you'll end up with a pot of mush
interspersed with whole beans skins that eat like toenail clippings.

On Sat, 4 Feb 2006 09:21:20 -0700, "Janet Bostwick"

Quoted message said:

Quoted message said:

Do they freeze well?

Yes.

Good! They came out great. Feels good to make things from scratch.

<Mitch@this_is_not_a_real_address.com> wrote in message
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Quoted message said:

On Sat, 4 Feb 2006 09:21:20 -0700, "Janet Bostwick"

Quoted message said:

Quoted message said:

Do they freeze well?

Yes.

Good! They came out great. Feels good to make things from scratch.

I made RFB from scratch nce and they we soooo good. You did use lard, right?
A lot of work, tho.

--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm

Peter Aitken said:

A lot of work, tho.

Do it like Mexican restaurants:

http://www.zesco.com/products.cfm?subCatID=1516&PGroupID=050511SS06

nb

Mitch@this_is_not_a_real_address.com said:

I'm making refried beans from scratch for the first time.
They're boiling right now.

I got a little overzealous and made a pretty huge batch. :-)
Do they freeze well?

No. It's a shame.When my son was living here and we used a lot
of refried beans I begrudged the price of canned refried beans
when they were so cheap and so much better to make from
"scratch", but it seemed like a lot of work for a small amount.

Peter Aitken said:

<Mitch@this_is_not_a_real_address.com> wrote in message
news:[email hidden]...

Quoted message said:

On Sat, 4 Feb 2006 09:21:20 -0700, "Janet Bostwick"

Quoted message said:

> Do they freeze well?

Yes.

Good! They came out great. Feels good to make things from scratch.

I made RFB from scratch nce and they we soooo good. You did use lard, right?
A lot of work, tho.

A lot of work? The beans are boiled until cooked, which isn't much
work. They are drained if brothy, cooled and then fried in lard with
more seasoning if desired. One of the simplest dishes to make well.

In article <[email hidden]>,

Dave Smith said:

Mitch@this_is_not_a_real_address.com said:

I'm making refried beans from scratch for the first time.
They're boiling right now.

I got a little overzealous and made a pretty huge batch. :-)
Do they freeze well?

No. It's a shame.When my son was living here and we used a lot
of refried beans I begrudged the price of canned refried beans
when they were so cheap and so much better to make from
"scratch", but it seemed like a lot of work for a small amount.

We make them and homemade flour tortillas. We roll the extras into
burritos with a little salsa, individually wrap in plastic wrap and into
a big ziplock. They are fine for a couple of weeks. We take them out
and nuke them for snacks and such. Not a problem.

dunno why plain refried beans wouldn't work if they work in burritos.

marcella

Quoted message said:

You did use lard, right?

No, unfortunately I opted for lower fat. Just some EVOO.
I think next time I will cook some bacon and use the fat from that.

As far as the work, not really. I had thought I'd need to use an
immersion blender, but the beans were so soft, that just the act of
turning them with a wooden spoon while frying mashed them most of the
way.

We're having a Mexican-themed dinner party next weekend, and it will
be nice to use this instead of canned.

Mitch@this_is_not_a_real_address.com said:

Quoted message said:

You did use lard, right?

No, unfortunately I opted for lower fat. Just some EVOO.
I think next time I will cook some bacon and use the fat from that.

That's not "lower fat", that's just different fat... pound for pound
contains the same fat calories.

"notbob" <[email hidden]> wrote in message
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Quoted message said:

Peter Aitken said:

A lot of work, tho.

Do it like Mexican restaurants:

http://www.zesco.com/products.cfm?subCatID=1516&PGroupID=050511SS06

nb

So that's why my friend complains that she is unable to find some chunky
bean parts in the refried beans at restaurants -- a boat motor. ;0}
Janet

On Sun, 05 Feb 2006 00:36:21 GMT,

Mitch@this_is_not_a_real_address.com said:

Quoted message said:

You did use lard, right?

No, unfortunately I opted for lower fat. Just some EVOO.
I think next time I will cook some bacon and use the fat from that.

As far as the work, not really. I had thought I'd need to use an
immersion blender,

Word to the wise: Using an immersion blender gives refried beans a
terrible texture. Just mash them.

Not that I had a bean disaster or anything. No, not meeee.

serene