tag:blogger.com,1999:blog-2239521152553433086.post7663843657592992531..comments2024-03-14T12:27:50.058-06:00Comments on Cookistry: The Secret to Refried BeansDonna Curriehttp://www.blogger.com/profile/12833303767775886944noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-2239521152553433086.post-63822427337324368812011-01-25T01:43:12.118-07:002011-01-25T01:43:12.118-07:00My keyboard is close to death. Sorry.My keyboard is close to death. Sorry.Cookhttps://www.blogger.com/profile/10637859752473033444noreply@blogger.comtag:blogger.com,1999:blog-2239521152553433086.post-42047558385523100712011-01-25T01:42:09.871-07:002011-01-25T01:42:09.871-07:00A great one, Donna. Thanks. Wo does not like tas...A great one, Donna. Thanks. Wo does not like tasty RFB? This is pretty close to how I make them, but I like to keep it simple. <br />Small hunk if baccin or salt port, fine dice.<br />One or two Tbs dried onion chips.<br />Some garlic to taste. (fresh, minced, or dry?)<br />One pound of dry pinto, red kidney or combo beans-<br />-washed and pre-soaked in a *lot* more water than they will need.<br />Drain, reserving soak water. Beans and stuff into the Pressure Cooker, adding bean soak water measured per P.C. directions.<br />Once cooked, do a coarse mash with a (strong) tato masher, adding more bean water or chicken broth if needed. I also use an imersion blender on one side of the hand-mashed pot, the stir more. Raise heat and brown a bit, sir and brown again to taste. <br />Your bit of cumin sound good and I'll try it next time. RFB just scream: Put me in the pressure cooker! Especially at your altitude. I don't remember how long it takes, but it is probably half of the stove-top simmer time. Pressure Cook me, Please...<br />-CraigCookhttps://www.blogger.com/profile/10637859752473033444noreply@blogger.com