Subject: Frijoles Refritos
From: Unicorn (unicorn@indenial.com)
Date: Wed Aug 23 2000 - 07:48:41 EDT
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F O O D F U N N Y
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Thanks to reader Jo Giacovelli for this silly food funny:
"My stomach has been bothering me, Doctor," complained the patient.
"What have you been eating?" asked the doctor.
"That's easy. I only eat pool balls."
"Pool balls?!" said the astonished doctor. "Maybe that's the
trouble. What kind do you eat?"
"All kinds," replied the man, "Red ones for breakfast, yellow and
orange ones for lunch, blue ones for afternoon snacks, and purple and
black for dinner."
"I see the problem," said the doctor. "You haven't been getting any
greens!"
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T O D A Y ' S R E C I P E
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I couldn't do a week of Mexican Classics without including this
recipe. Prepared in the traditional manner, the dish is loaded with
fat, but it's still one of my favorite excuses for seeking out a good
Mexican restaurant.
Frijoles Refritos
2 cups dried pinto, black, or red kidney beans
2 onions, finely chopped
3 cloves garlic, finely chopped
1 bay (laurel) leaf
1 tsp (5 ml) red pepper flakes
Salt and freshly ground pepper to taste
4 Tbs (60 ml) lard or vegetable oil
Place the beans in a saucepan with enough water to cover. Add half
the chopped onion, half the chopped garlic, the bay leaf, and the red
pepper flakes and bring to a boil over moderate heat. Reduce the heat
and simmer covered, adding more water as necessary. Cook 1 to 2
hours, until the beans are soft. The beans should be fairly dry when
done. Heat the lard or vegetable oil in a skillet and saute the
remaining onion and garlic until tender but not brown. Add the onion
mixture to the beans and mash the beans until they are creamy and have
formed a thick, dry paste. Serves 4 to 6.
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