Enchilada Virgin

Damsel in dis Dress said:

Am I the only one who cooks pintos starting with dried beans?

Certainly not! An onion, cut in half, a smoked hock, a few garlic
cloves and a pot of beans. One of the greatest examples of the "simple
is best" theme. Been happening here for years. We eat beans and
whatever a whole lot more than we eat refried. That's just for the
last of the leftovers. -aem

In article <[email hidden]>,

Damsel in dis Dress said:

ensenadajim said:

for me, canned refried beans are a bit too bland. One simple way to
p8unch them up is to add a few tablespoons of dried decaffinated
coffee to them. It creates a deep smoky flavor. A shot or two of
hotsauce does wonders too.

Am I the only one who cooks pintos starting with dried beans?

Peace,
Carol

Nope. I'd never even heard of the canned bean thing until now.

marcella
reeling at the coffee idea

In article <[email hidden]>,

Damsel in dis Dress said:

ensenadajim said:

for me, canned refried beans are a bit too bland. One simple way to
p8unch them up is to add a few tablespoons of dried decaffinated
coffee to them. It creates a deep smoky flavor. A shot or two of
hotsauce does wonders too.

Am I the only one who cooks pintos starting with dried beans?

No, in fact Costco sells dried pinto beans in 25 pound sacks. When we
have time, we prefer beans made from dry instead of out of a can.
Cheaper too.

--
Dan Abel
[email hidden]
Petaluma, California, USA

Dan Abel said:

No, in fact Costco sells dried pinto beans in 25 pound sacks. When we
have time, we prefer beans made from dry instead of out of a can.
Cheaper too.

Ok, I'll admit off the bat that I'm not a huge bean fan. Never liked
starchy beans, but enjoy black beans and lentils (yeah, not beans I
know), and the occasional bean taco using canned frijoles.
Can you talk me through the process of going from dried to a nicely
seasoned frijole? If you don't mind...?
Thanks 🙂 "Toot-Toot"
Goomba

In article <[email hidden]>,

ensenadajim said:

Melba's Jammin said:

I've cooked the meat -- used about 2/3# of 93/7 ground beef. Threw in
"some" Chili Seasoning (Penzeys stuff), "some" cumin (probably not a
half teaspoon), and "a little" oregano, crushed in my palms as I dumped
it in the pan with the meat and onions, etc.

Sounds good!

'twas, Sir. :-)
onful

Quoted message said:

Quoted message said:

of my ground beef mixture on top and tried to fold/roll it. No dice.
Drat!

Was the enchilada sauce hot? Heat makes them easier to roll. I usually
dip mine in hot oil, put the filling in and thenlay them into a pan
with a layer of sauce in the bottom. Once the layer is complete, I

It was not. I just poured some into a pie plate and dipped my torts
into in there,
--
-Barb
<http://jamlady.eboard.com> Updated 3-30-2006 Enchiladas for Two

"If it's not worth doing to excess, it's not worth doing at all."

In article <[email hidden]>,

aem said:

Melba's Jammin said:

(snipped)

I am an enchilada virgin no more.
They were very good ­ Rob had a second helping, which surprised me a bit
and he even had some of the refritos.

Felicidades.

Gracias.

Quoted message said:

The tortillas need to be heated to roll easily. The traditional way
of dipping them in hot oil for a few seconds works, as does as few
seconds in the microwave.

Allrighty, then! (That's what we say here in Meen-a-sohta)

Quoted message said:

Next up for when you have
musgovian tortillas: chilaquiles! -aem

Say more. I still have at least four torts left. Pretty sure,
--
-Barb
<http://jamlady.eboard.com> Updated 3-30-2006 Enchiladas for Two

"If it's not worth doing to excess, it's not worth doing at all."

In article <[email hidden]>,

Dan Abel said:

If God wanted you to eat smushed beans, they would grow that way. Try
'em whole sometime. A little garlic is good, but otherwise plain.

Acksherly, I did have some from a spoon, cold, after they were rinsed.
Good.
--
-Barb
<http://jamlady.eboard.com> Updated 3-30-2006 Enchiladas for Two

"If it's not worth doing to excess, it's not worth doing at all."

"Dan Abel" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,

Damsel in dis Dress said:

ensenadajim said:

for me, canned refried beans are a bit too bland. One simple way to
p8unch them up is to add a few tablespoons of dried decaffinated
coffee to them. It creates a deep smoky flavor. A shot or two of
hotsauce does wonders too.

Am I the only one who cooks pintos starting with dried beans?

No, in fact Costco sells dried pinto beans in 25 pound sacks. When we
have time, we prefer beans made from dry instead of out of a can.
Cheaper too.

--
Dan Abel

So, Costco is still selling dried beans, heh? -- I haven't seen dried beans
at any Costco in the Eastern region of the U.S. since I left the Seattle
area in 1991 or 1992. I can't recall, but it seemed they sold red kidney
beans and another kind. They were REALLY CHEAP!
Dee Dee

In article <[email hidden]>,

aem said:

start out needing salt. I don't add cheese until the beans are done.
My refried beans tend to be noticeably moister than canned. -aem

Not mine after I stirred a couple spoons of tortilla soup into them. :-)

--
-Barb
<http://jamlady.eboard.com> Updated 3-30-2006 Enchiladas for Two

"If it's not worth doing to excess, it's not worth doing at all."

In article <[email hidden]>,

ensenadajim said:

for me, canned refried beans are a bit too bland. One simple way to
p8unch them up is to add a few tablespoons of dried decaffinated
coffee to them. It creates a deep smoky flavor. A shot or two of
hotsauce does wonders too.

Quoted message said:

jim

Coffee, eh? Like GROUND coffee? Er-r-rm, I'll pass on that one, Jim.
I had some fried onions involved with them and they were right tasty
enough for me. I noticed that the canned refritos came in a variety of
'flavors.'
--
-Barb
<http://jamlady.eboard.com> Updated 3-30-2006 Enchiladas for Two

"If it's not worth doing to excess, it's not worth doing at all."

In article <[email hidden]>,

Damsel in dis Dress said:

Am I the only one who cooks pintos starting with dried beans?

Peace,
Carol

I'm sure you are not. The Late Widow Geraldine did them that way --
cooking them from dried wasn't anything that interested me today. Maybe
another time.
--
-Barb
<http://jamlady.eboard.com> Updated 3-30-2006 Enchiladas for Two

"If it's not worth doing to excess, it's not worth doing at all."

aem said:

Damsel in dis Dress said:

Am I the only one who cooks pintos starting with dried beans?

Certainly not! An onion, cut in half, a smoked hock, a few garlic
cloves and a pot of beans. One of the greatest examples of the "simple
is best" theme. Been happening here for years. We eat beans and
whatever a whole lot more than we eat refried. That's just for the
last of the leftovers.

I don't like smashed pintos. Just whole beans in their own gravy. And
that gravy always includes beer at the Damsel/Crash houeshold.
Sometime, I'd like to try adding cilantro, too.

Peace,
Carol

In article <[email hidden]>,

Dan Abel said:

No, in fact Costco sells dried pinto beans in 25 pound sacks. When we
have time, we prefer beans made from dry instead of out of a can.
Cheaper too.

I don't eat enough of them to make that a practical consideration.
--
-Barb
<http://jamlady.eboard.com> Updated 3-30-2006 Enchiladas for Two

"If it's not worth doing to excess, it's not worth doing at all."

In article <[email hidden]>,

Goomba38 said:

Dan Abel said:

No, in fact Costco sells dried pinto beans in 25 pound sacks. When we
have time, we prefer beans made from dry instead of out of a can.
Cheaper too.

Ok, I'll admit off the bat that I'm not a huge bean fan. Never liked
starchy beans, but enjoy black beans and lentils (yeah, not beans I
know), and the occasional bean taco using canned frijoles.
Can you talk me through the process of going from dried to a nicely
seasoned frijole? If you don't mind...?
Thanks 🙂 "Toot-Toot"
Goomba

Take a half pound of beans in a saucepan. Check for rocks and dirt
clods. Add water to cover. Bring to a boil. Shut off heat and leave
for a minute. Drain (that's supposed to reduce gas). Add water to more
than cover. Heat to boiling again. Turn heat way down and simmer. Put
in a clove of garlic cut in half. Simmer for two hours. Add water and
crank up to boiling again as needed along the way. Taste and salt as
needed. Fish out the garlic halves and toss them. Serve with slotted
spoon.

We have to add a pinch of baking powder with the second dose of water
because our water is hard and they just won't get soft in a reasonable
time otherwise.

--
Dan Abel
[email hidden]
Petaluma, California, USA

Dan Abel said:

Take a half pound of beans in a saucepan. Check for rocks and dirt
clods. Add water to cover. Bring to a boil. Shut off heat and leave
for a minute. Drain (that's supposed to reduce gas). Add water to more
than cover. Heat to boiling again. Turn heat way down and simmer. Put
in a clove of garlic cut in half. Simmer for two hours. Add water and
crank up to boiling again as needed along the way. Taste and salt as
needed. Fish out the garlic halves and toss them. Serve with slotted
spoon.

We have to add a pinch of baking powder with the second dose of water
because our water is hard and they just won't get soft in a reasonable
time otherwise.

Ok.. now what is added to make refried beans? I know lard, but what
quantities and when and how? Anything else?
Goomba

Barb the best way to make sure you can roll your enchiladas is to
gently heat them first.
Use the microwave & nuke them (wrapped in greaseproof paper) first, or
place them in a really low oven (wrapped in aluminium foil) for a few
minutes, otherwise those suckers will crack!
never dip mine in sauce first, just heat, add meat mix, roll and place
in baking dish, then top with lashings of sauce & cheese.
Next time you'll know the trick. Hope dinner goes down a treat!

Damsel in dis Dress said:

ensenadajim said:

for me, canned refried beans are a bit too bland. One simple way to
p8unch them up is to add a few tablespoons of dried decaffinated
coffee to them. It creates a deep smoky flavor. A shot or two of
hotsauce does wonders too.

Am I the only one who cooks pintos starting with dried beans?

Nope.

serene

Damsel in dis Dress said:

ensenadajim said:

for me, canned refried beans are a bit too bland. One simple way to
p8unch them up is to add a few tablespoons of dried decaffinated
coffee to them. It creates a deep smoky flavor. A shot or two of
hotsauce does wonders too.

Am I the only one who cooks pintos starting with dried beans?

No. A couple of years ago I bought about 20 pounds of the new season
pintos and canned them. Looks like they are just about gone. Guess I
will have to get more beans in September.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974

In article <[email hidden]>,

Quoted message said:

Barb the best way to make sure you can roll your enchiladas is to
gently heat them first.

So I'm told. :-) Next time, maybe. Rob indicated a preference for the
stacked version and I'm thinking I'd probably do it like that again.
--
-Barb
<http://jamlady.eboard.com> Updated 3-30-2006 Enchiladas for Two

"If it's not worth doing to excess, it's not worth doing at all."

In article <[email hidden]>,

Marcella Peek said:

In article <[email hidden]>,

Damsel in dis Dress said:

ensenadajim said:

for me, canned refried beans are a bit too bland. One simple way to
p8unch them up is to add a few tablespoons of dried decaffinated
coffee to them. It creates a deep smoky flavor. A shot or two of
hotsauce does wonders too.

Am I the only one who cooks pintos starting with dried beans?

Peace,
Carol

Nope. I'd never even heard of the canned bean thing until now.

marcella
reeling at the coffee idea

Don't.

I've used cold, leftover coffee in crockpots and beef stews.
By the time it's done mixing in, there is no "coffee" flavor but it adds
a richness that you would not believe!
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson