Bean dip recipe?

Serene said:

You cook the beans until they're soft, then you mash them and cook
them again. Some people use lard at this stage. I either do them
without any fat, or with oil/butter.

I use butter before I use lard. I'm always running low on
butter, though, so I always have some lard available.

I think I'm gonna make some beans now... I'm having tacos
tonight anyway. Time to use the quick-soak method.

-sw

"Steve Wertz" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Serene said:

You cook the beans until they're soft, then you mash them and cook
them again. Some people use lard at this stage. I either do them
without any fat, or with oil/butter.

I use butter before I use lard. I'm always running low on
butter, though, so I always have some lard available.

I think I'm gonna make some beans now... I'm having tacos
tonight anyway. Time to use the quick-soak method.

-sw

We always have butter and lard on hand as well. Which does anyone think is
best? Has anyone besides Steve used just butter?

kili

Steve Wertz said:

tonight anyway. Time to use the quick-soak method.

Soak, quick-soak,.... humbug! Wash some beans, put 'em in water, and
boil the damn things. Soaking beans is a hoax. It gives you beans
that turn to mush before the skin is soft. Boil 'em right from the
get go and the skins will practically disintergrate before the beans
are done. This is specially noticeable with thick skin beans like
lima and kidney.

nb

notbob said:

Steve Wertz said:

tonight anyway. Time to use the quick-soak method.

Soak, quick-soak,.... humbug! Wash some beans, put 'em in water, and
boil the damn things. Soaking beans is a hoax. It gives you beans
that turn to mush before the skin is soft. Boil 'em right from the
get go and the skins will practically disintergrate before the beans
are done. This is specially noticeable with thick skin beans like
lima and kidney.

nb

To de-gas the beans, I boil for 5-minutes, turn off heat, soak 1-hour,
rinse, add more water and then boil until done. This technique works,
believe me! ;-)

Rusty

Rusty said:

To de-gas the beans, I boil for 5-minutes, turn off heat, soak 1-hour,
rinse, add more water and then boil until done. This technique works,
believe me! ;-)

That's what I do. I have a nice pot of fully cooked beans with
the skins intact and have the option of making boracho beans or
refried. Still deciding. I'm out of fresh jalapenos, though.

I added salt and chili powder (guajillo) to the soaking and
boiling water this time. They didn't take any longer than they
would have without salt.

-sw

zxcvbob said:

Does anyone have a recipe for jalapeno bean dip, like the stuff Fritos
makes? (or used to make, I haven't had it in a long time)

All the recipes I find are for "layered dip". I don't want that.

I can probably fake it using pinto beans in a hummus recipe, but it
might not be pretty...

Thanks,
Bob

This is not what you asked for, but it is easy, and it is good, and
messy too .
One can Chili- with beans
brick of Velveeta cheese... Yes Velveeta-- a small one
a couple of jalapenos, finely chopped.

Put Chili in a oven dish add chopped Jalapenos, and grate or chop the
Velveeta into the biwl, stir this mees up and backe at 300 for about
half an hour. Fills the craving niche.
Serve with Fritos..

Rosie

Joseph Littleshoes said:

Food Snob said:

kilikini said:

"Food Snob" <[email hidden]> wrote in message
news:[email hidden]...

>Janet Bostwick wrote:
>
>>"Steve Wertz" <[email hidden]> wrote in message
>>news:[email hidden]...
>>
>>>On Thu, 13 Apr 2006 21:53:40 -0500, zxcvbob wrote:
>>>
>>
>>Oh no. Taco Bell are the worst refried beans around. They taste nasty.
>
>I'll second that. They are the worst refried beans I've ever tasted
>
>
>>Old El Paso would be better.
>>Actually, I make my own refried beans because they all have a bit of an
>>aftertaste.
>
>I eat too much canned ones. I don't know how to justify my laziness.
>I guess it's that I do like some of the canned ones. My favorites were
>the Shop'n Save store brand fat free (Supervalu), but the quit making
>those, and now have this brand named Carlita that's nowhere near as
>good.
>
>
>>Janet

I've never cared for refried beans, but then again, I've never made my own.
What do you do, just cook pinto beans down to the desired consistency?

Yes, but add salt to taste then water them down a bit more again,

Water? no chicken or beef stock?

You could. That's just not the way it's usually done. My sister was
never w/o beans in the fridge to refry.

Quoted message said:

and

Quoted message said:

fry them in lard or extra light olive oil. Make a bunch and
refrigerate the leftovers. Each time you get them out, redilute and
cook down the whole bunch again. The idea is that each time you
"refry" them, they get better.

Quoted message said:

Personally, I think black beans have a much better flavor.

You can do the same with black beans, but they are a [censored] to squash by
hand, so for them I always use a blender. You can also mix the two. I
go for 4 or 5 times as many pintos as black beans, but that's just me.
I also like to cook them down slowly for several hours with whole
chiles, usually jalapeños.

The already mentioned Taco Bell canned beans mixes pintos with pink
beans, giving them their off flavor (I dislike pink beans).

Using the same technique with great northern or white beans is nice to
have on hand, great for making soup or adding to sauce. Freeze the
pureed beans without any additions and add what you need as necessary,
garlic, butter, shallots, sage, oregano, blue cheese, white wine etc.

I absolutely HATE great northern beans, to the point that they provoke
rage.

Quoted message said:

---
JL

Quoted message said:

Quoted message said:

kili

--Bryan

--Bryan

In article <[email hidden]>,

rosie said:

This is not what you asked for, but it is easy, and it is good, and
messy too .
One can Chili- with beans
brick of Velveeta cheese... Yes Velveeta-- a small one
a couple of jalapenos, finely chopped.

Put Chili in a oven dish add chopped Jalapenos, and grate or chop the
Velveeta into the biwl, stir this mees up and backe at 300 for about
half an hour. Fills the craving niche.
Serve with Fritos..

Rosie

Or use the Velveeta with the peppers in it and nuke at medium-high power
for a few minutes, stirring occasionally. Most of the recipes I've seen
use the Hormel Chili without Beans.
--
-Barb
<http://jamlady.eboard.com> Updated 4-11-06, Church review #12

"If it's not worth doing to excess, it's not worth doing at all."

Food Snob said:

I absolutely HATE great northern beans, to the point that they provoke
rage.

You don't have anything better to get all worked up about?
--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.

rosie said:

This is not what you asked for, but it is easy, and it is good, and
messy too .
One can Chili- with beans
brick of Velveeta cheese... Yes Velveeta-- a small one
a couple of jalapenos, finely chopped.

Similar recipe:

1 can of chili *without* beans (Dennison's preferably)
Block of Cream Cheese, softend to room temp.
[Optional] 1/2-2/3rd cup salsa or Rotel [hot] tomatoes w/chiles.
[Optional] Extra Ground Chile powder to taste (sauteed in a
little oil for a few seconds) I like to add a little chipotle.

Mix everything together. Microwave the portion you'll be using
slowly (at 50-60% power) refrigerate the rest.

-sw