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Pinto Beans & Refried Beans
Filed under: Cultural Foods - Mexican, Side Dishes.
Ingredients: 1-pound pinto beans 1-pound short ribs of beef 1 4 oz can tomato sauce 1 medium onion peeled & chopped 2 tsp salt 1 or 2 cloves of garlic chopped water to cover Directions: Carefully pick over the beans to remove any stones, rinse in water, place beans in pot with garlic and enough water to cover the beans with about 3" of headroom. Soak overnight, then bring to a boil. Add the short ribs and tomato sauce. Reduce the heat and simmer for about 2 hours, skimming as necessary, or until the beans are very tender. Add salt during last half-hour of cooking. Remove the short ribs and shred the meat, throw away the bones and return meat to pot. Beans are now ready. To Refry: heat oil in large frying pan. Ladle some beans into pan and mash with a potato masher; continue this process until you have as many beans as you wish to refry, (or you may ladle the beans into a processor container and process until almost smooth). Turn the heat low and heat until the beans are of a medium dry consistency. The beans are now ready for use.  Recipe Summary: Yield: 4 - 6 servings Prep Time: 30 minutes Cook Time: 3 to 4 hours depending upon the age of the beans Comments: Other recipes by Casa del Rio: Finnish Baked Pancake Apricot Compote Apricot Sausage Compote Eggs Florentine Sweet Pepper Salad Hummas Greek Mountain Salad Cucumber Yogurt Salad Yogurt Dip Spanakopita Casserole Zucchini Pancakes Ken Bowling's Brisket Chocolate Pound Cake Hot & Flavorful Bean Curd Quesadilla New Mexico Red Chile New Mexico Green Chile Sauce Burritos Chicos (dried Corn) Natillas (a Very Light Custard) Flan Whipped Cream For Decorating. Pumpkin Cake Chocolate Glaze | |
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