From: auwen@convex.com (John David Auwen)
Newsgroups: rec.food.cooking
Subject: Re: HELP: NEED IDEAS
Date: 10 Nov 92 17:45:06 GMT
Article-I.D.: starman.auwen.721417506
Organization: CONVEX Computer Corporation, Richardson, Tx., USA
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.

pc0837@sarah.albany.edu (COHEN PAUL L) writes:
>HELP!!!!  I'm cooking fajitas tonight, but have no clue what to make
>for side dishes.  If you have any suggestions, please email me at
>pc0837@sarah.albany.edu


You might consider serving Spanish rice and refried beans on the side
with your Fajitas.  Here's my wife's recipe for the rice and some good
refried bean advice follows.

	Spanish Rice
	------------

    1 1/2 cups long-grain white rice
	1 medium yellow onion
      1/2 green bell pepper
	1 medium red tomato
	1 tsp salt
	1 tsp garlic powder
      1/2 tsp ground comino (cumin)
	1 8 oz can tomato sauce
	2 cups hot water
	2 tbsp vegetable oil

	Chop the onion, tomato, bell pepper and set aside.

	All stirring called for in this recipe should be done with
	a fork to avoid "mushing" the rice.

	In a heavy skillet, heat the oil over high heat until very hot
	but not quite smoking.  Add the rice and stir.  Fry the rice
	until it's golden brown.  (This is a very important step if you
	want "real" spanish rice.

	Add the chopped onion, tomato, bell pepper, garlic powder, salt,
	and comino.  Stir for a couple of minutes until the vegetables
	are partially cooked. 

	Add the tomato sauce and hot water.  Stir until the mixture
	comes to a boil.  

	Reduce heat and simmer until it reaches desired consistancy,
	stirring occasionally.


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This is as good as any advice I've seen on refried beans.  I think
lard is necessary for them to taste right.  I've also had them cooked
in leftover bacon fat and they were quite good.   

-------------------------------------------------------------------

Newsgroups: rec.food.cooking
Subject: Re: meatless tacos/refried beans
Date: 18 Feb 92 00:01:04 GMT
Author: David Casseres

Cook some black beans with water and salt.  (Find basic recipe for cooking
beans somewhere -- just make sure you get them really tender.)  Eat some for
dinner, with rice and greens.  Eat some more for breakfast, with cinnamon
toast on the side or pan dulce if you can get it.  Then use the leftover beans
to make some really-o truly-o refried beans, Guatemala/Oaxaca style:

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).