cups.
Refries Beans (frijoles refritos):
Heat 1 tablespoon olive
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
2. VARIATIONS.
13. This recipe uses masa harina, a special
Combine all ingredients in double boiler and heat until cheese melts and dip is warm.
Serve warm.
br>Serve with arroz and frijoles refritos with corn tortillas.
Let the beans soak overnight in a large bowl, in enough water to cover them by 2 inches or quick-soak them by rinsing the beans in a colander under cold water and discard any discolored ones. Combine the beans in a soup pot with enough cold water to cover them by 2 inches, bring the water to a boil. Let the beans boil for 2 minutes. Remove the pot from the heat and let the beans soak, covered, for 1 hour.
Drain the beans, pour them back into a pan, and add enough water to cover them by 2 inches. Cook the beans over low heat, uncovered, for ...
our.
Serve warm, with frijoles refritos (refried beans).
Wash beans; simmer in 1 1/2 quarts of water 2 hours or until beans are tender.
Add salt during last half hour of cooking. Drain beans, reserving liquid.
Prep:chop the onion finely,mince the garlic,finely mince epazote or cilantro,chop chipotles ,and run your knife back over them until they are chopped to a paste with a few bits and pieces left.
Heat a skillet over medium high heat and add the oil.When hot,add the onions and fry,stirring occasionly ,until soft;add garlic and cook until the onion is slightly browned about 2 more minutes.Add cumin seeds and oregano,crumbling them with your fingers.After a few seconds add epazote,beans,and chipotles.
Cook until the beans are completely ...
Warm the tortillas in a 300 degree oven.
In a skillet, heat 1 tablespoon lard.
Add the onion and fry until transparent but not brown.
Add tomato and 1 cup beans.
Mash well as they heat.
Add a second cup of beans, another tablespoon of lard and continue in this manner until all the beans are mashed, moist, creamy and hot.
Season with garlic salt to taste.
Divide the beans between the tortillas.
Roll and place them in a shallow baking dish.
Top with Grated cheese and heat in a moderate oven until the cheese has melted ...
Combine water, pinto beans, and garlic into a large pot and cover; Cook over low heat for 5 1/2 hours; stir salt into beans and continue cooking until beans are very soft, about 30 minutes more.
Heat canola oil in a skillet over high heat. Spoon the beans into the skillet without draining excess water; mash beans using a potato masher until they begin to lose their shape, about 3 minutes.
Mash the beans in a bowl.
In a medium skillet, heat the oil over medium heat.
Add the onion and the garlic; cook and stir until onion is deep golden, about 10 minutes.
Stir in the mashed beans and cook for about one minute.
Add salt to taste.
Makes about one pint.
Wash and drain beans.
Place in a bowl and mash.
Add spices and work them in.
(I use my hands).
In a small fry pan, (medium heat) 3 tbls, of olive oil.
Add beans, stir and warm through.
Press bean down and lower heat.
Let beans brown on the bottom for 3-4 minutes.
Do not stir.
Loosen edges with spatula and turn upsidedown on a heated platter.
Don't worry if it doesn't come out in one piece, just glop it back together.
Drizzle with remaining olive oil and cover with Parmesan cheese.
Serve hot or cold.
Fry out whole, flat tortillas in a small amount of oil (the Mexicans use lard).
Drain off oil or grease.
Spread with refried beans, being careful not to break the tortilla toastada.
Keep warm in a 250\u00b0 oven.
Mix lettuce and vegetables in a bowl large enough to have mixing or tossing room.
Mix oil and escabeche. Pour over vegetables. Toss well and allow to drain.
Pile about 1 cup of the marinated vegetable mixture on top of the bean tortilla.
Around the side, place 2 small or 1 large shrimp, the latter cut in half ...
Place beans and juice in blender or food processor. Blend just enough to break into small pieces.
Cook and stir onion and jalapeno in hot lard or butter until tender. Stir in beans 1 cup at a time until they are all incorporated.
Continue cooking and stirring constantly until mixture thickens and you can see the bottom of the pan as you stir.
Add cheese and stir until well-blended. Add salt and pepper to taste.
Note: My home cooked pinto beans tend to be spicy. If you are using mild beans or canned beans, you might want to add a ...
Sort & rinse beans. Place in crockpot, cover with water and soak 8 hours or overnight.
Drain water from beans & rinse again. Remove water from the crockpot and rinse again.
Place back in crock pot and add water & salt. Cover and cook on low 10 hours.
Reserving liquid, drain beans & place in bowl.
Heat oil in skillet & saute onions and garlic over medium heat until tender. Transfer to blender.
Add chilies, cumin, and jalepenos, and blend until smooth.
Add cooked beans (in batches---there's too much to do all at once) to ...