BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL

BEANS, REFRIED BEANS

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Use in tamales as a filling or just add into the corn mixture, as seen in THE DINNER SHOW July 2011.

ALTERNATELY, in our May Dinner Show 2013, we used dried “orca” beans from Yakima in place of pinto, and cooked them in chicken stock instead of water. So for every 1 cup soaked but not cooked beans we added 4 cups of chicken stock and 2 teaspoons of Bob’s Flavors for Frying mix. Then we followed the recipe here for the onions and whole butter (salted). This makes for a very soft rich interior. You may drain the beans altogether before adding to onion and butter, or add a little chicken stock, if desired. We served these with a spinach salad and seared cold-smoked salmon.

Ingredients:

  • 2 1/2 cups of dry pinto beans ( one pound bag)

  • 3 quarts of water
  • 1 Tablespoon salt
  • 1/2 cup chopped onion (optional)
  • 2  tablespoons butter or bacon fat, or olive oil (for vegetarian option)
  • 1/4 cup water
  • Salt to taste
  • Optional: stir in some grated cheddar if desired; this will add to the smooth creamy texture of the beans.

Method:

Prepare beans by sorting and washing. Soak in clean water with salt over night in refrigerator.  Drain and rinse.

To Cook: Place soaked beans into a pot cover beans with 1 inch of water. Bring to a boil and then lower heat to simmer, covered, for about 45 minutes to 1 hour. The cooking time will vary depending on the batch of beans you have. The beans are done when they are soft and the skin is soft. Drain excess water if any, and reserve.

In saute pan add a fat and onions and cook over medium high until onions are clear. Add the beans and some of the liquid and mash beans with fork to just break their skins, adding more liquid until desired consistency is achieved. Season to taste with salt, coriander and black pepper.






TO RECIPES

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