From: auwen@convex.com (John David Auwen)
Subject: Re: refried beans (again)
Organization: CONVEX Computer Corporation, Richardson, Tx., USA
Date: Tue, 12 Jan 1993 14:32:34 GMT
X-Disclaimer: This message was written by a user at CONVEX Computer
              Corp. The opinions expressed are those of the user and
              not necessarily those of CONVEX.

In <1it0v2INN9nd@shelley.u.washington.edu> lvisco@carson.u.washington.edu (Lydia Visco) writes:
>Well, what can I say, I'm new, and I'm still trying to understand how
>Internet works, so please bear with me while I attempt to post -AGAIN-!

No problem, keep trying!

>Can refried beans be frozen?  I can never finish a can of the stuff before
>it goes bad.

Yes, they can be frozen.  But, Lydia, there's a much better way!  Keep
on reading this newsgroup and learn how to say "no" to such things as
canned refried beans!   ;-)

Here's a good recipe for refried beans:

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From rec.food.cooking Thu Feb 20 10:52:47 1992
From: casseres@apple.com (David Casseres)

Put an iron frying pan over a HOT fire and put in a generous amount of your
favorite frying-oil.  Or lard.  When the oil or lard is really hot, dump in
a dipper-full of beans and fry the hell out of them, mashing with a fork as
you go.  The beans are done when they have lost a lot of moisture and will
form a long "patty" which is called a "brazo" or "arm."  Serve with fresh corn
tortillas (flour tortillas are unknown in black bean country) and the hottest,
littlest, baddest little pickled green chiles you can find.  Roll up some
beans in a tortilla, sprinkle with chiles, eat 'um up.  Or serve the brazo
on a plate with a bowl of tortilla chips and some really good salsa.  Now
THAT's refried beans.

Strictly vegan, too, if you don't use lard.  Real purists may insist you have
to use lard, but I don't think so.  But you have to use plenty of fat or oil;
the beans have to really fry, and there has to be enough fat or oil worked
into them to keep them from sticking to the pan.  Refried beans are not about
low calories!  They are part of a diet for people who do hard labor.  If they
make you fat, increase your exercise levels (probably a good idea anyway).

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I'll add a couple of things of my own to this: I think lard is necessary for
them to have the proper flavor.  Also, most "regular" people in this part
of the country make their refried beans from pintos.  But black beans are
OK I guess.  (I'm just used to brown refried beans and black looks strange
to me.)   They are similar in taste anyway.

Now, where do you get your beans?  You buy a bag of dried pintos or black
beans and cook them!  Here's how:

2 lbs pinto beans       
2 tsp salt             
1 large onion, chopped
4 cloves garlic, crushed
1 tsp black pepper

If you want to liven them up you can also add:
1 tsp cayenne pepper
      and/or
2-6 chopped jalapenos (I normally remove the seeds)
      and/or
more black pepper (I normally put 1 tbsp rather than 1 tsp)

Also, I always add:
Leftovers from the last time we cooked a ham, including the hambone.

"Rock" the beans (remove small rocks, dirt clods, ugly beans, etc)
Soak beans in cold water overnight
Discard the "soak" water and rinse the beans in a collander
Put the beans and all other ingredients in a large pot and cover with water.
Cover and bring to a boil.  Reduce heat and simmer about 4 hours, stirring
occasionally.  Be careful not to allow the beans to scorch.

During the last hour, I let them thicken.  I also taste them to see if
there's enough salt, etc.  (I think all cooks should taste what they're
cooking to avoid surprises later on.  The best cooks I've known always
taste everything beforehand.)


Ok, now enjoy the beans.  They're great with chili (cooked seperately,
of course), cornbread, tortillas, mexican food, REFRIED, etc.

I suggest you freeze the cooked beans in small enough portions that
you can thaw and refry the right amount each time.  

Good luck and I hope this helps get you "off the can"!

;-)

Dave
auwen@convex.com