Ewwwwww!!! refried beans Posted by: Pam Fedrowisch

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when you leave them overnight soaking, it is much easier to cook, but that does

not mean it can not be cooked if not pre-soaked, i put them in a pot with plenty

water throw an onion, garlic, cilantro and slow boil covered, it will take few

hrs but they will soften, after you got them to the desired texture add some

adobo, veggie cubes, liquefy the onion (i only put some ,the rest throw away)

and garlic with some of the liquid from the beans, add back to the beans, add

some tomato paste and taste..... keep adding till you get to the taste of your

choice, once you have added all you can add, then you put a bit of salt if

needed, when all done i put them in containers and freeze for future

meals..........have fun...hope was of help......

 

i do the same with all the other beans, except black, i most pre-soak them over

night.........

 

lentils are the easiest to make, same process , but all in 20 min......

 

 

 

 

________________________________

L.B. <elbee577

 

Monday, June 1, 2009 10:26:08 AM

Re: Ewwwwww!!! refried beans Posted by: " Pam

Fedrowisch "

 

 

 

 

 

Pam,

    Yes, I believe the soaked pinto beans can be cooked in the crock pot.  I've

done it several times.  What I wondered when I read your post was whether or not

adding the tomatoes had anything to do with it.  I may be wrong on this, but I

seem to remember something somewhere about the acid in the tomatoes having an

effect on  the cooking

process for something. 

 

     I KNOW that adding canned or chopped fresh tomatoes to cooking brown rice

seems to keep the rice hard and crunchy for some  reason--I think it's the

acid. 

 

      For cooking your beans, did you add or was there salt in the mix of herbs,

spices and tomatoes?  Salt is supposed to be a " no-no " while cooking dried

beans.  It seems to keep them from softening up.  I don't know how that works,

but I slavishly follow the " lore " to never add any kind of salt until the beans

seem VERY tender.  For " frijoles refritos " (refried beans), keep the salt out

until the beans are mashed or ready to mash. 

 

     Oh yeah, and though it says " re-FRIED " beans, they really aren't actually

FRIED--just heated and mashed--kinda like you would make mashed potatoes.  I use

one of those old-fashioned, " loopy-wire potato mashers " with a handle to mash

the beans.  You can leave some of them chunky for more texture, as desired.

 

     Keep trying!  I think you have the right idea about it.  Beans DO cook in

the crock pot, so I think your minor mishap may have been just due to some odd

quirk of circumstance or maybe something in the ingredients.  It will work! 

Refried beans are a wonderful and healthy food--I wish you all the best with

your cooking adventures!

 

    Good wishes and {{{hugs!}}},

--Laura B., in Illinois (Now I'm hungry!  Must make some BEANS!!!)

 

 

 

Re: Ewwwwww!!!  refried beans    (Posted by: " Pam Fedrowisch " )

 

I'll tell you honestly, I thought that the recipe sounded like it could be

cooked in a crock pot and I totally messed up with that idea. I soaked the

beans over night and then plopped the little lovelies in the crockpot with

the herbs, spices, and tomatoes and thought it would come out the same as

the recipe called for. I was dreadfully wrong.

Thank you Dragon.

Hugs,

Pam