bubba_sybo
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I found this recipe, but it seems like something is missing? i have heard of people using bacon fat,but I wasnt sure how much, or at what point in the recipe. Also, how long does bacon fat stay good? I have some, but it has been unrefridgerated for about a month and a half. It seems like it would "go bad" after awhile. Might be a good thread all on it's own??
Also, i will be using pinto beans. Should I soak them before hand, and how long???
Pinto Beans
4 cups water
1 pound dried pinto or black beans (about 2 cups)
1 medium onion, chopped (about 1/2 cup)
1/4 cup vegetable oil
2 cloves garlic
1 slice bacon
1 teaspoon salt
1 teaspoon cumin seed
Mix water, beans and onion in 4-quart Dutch oven. Cover and heat to boiling; boil 2 minutes. Remove from heat; let stand 1 hour. Add just enough water to beans to cover. Stir in remaining ingredients. Heat to boiling; reduce heat. Cover and boil gently, stirring occasionally, until beans are very tender, about 2 hours. (Add water during cooking if necessary.) Drain; reserve broth for recipes calling for bean broth. Cover and refrigerate beans and broth separately; use within 10 days.
Refreid Beans
1/2 cup vegetable oil or lard
2 cups cooked Pinto Beans (recipe above)
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon salt
1/8 teaspoon pepper
Heat lard in 10-inch skillet over medium heat until hot. Add Pinto Beans; cook, stirring occasionally, 5 minutes. Mash beans; stir in chile powder, cumin, salt and pepper. Add more oil to skillet if necessary; cook and stir until a smooth paste forms, about 5 minutes. Garnish with shredded cheese if desired.
Seems like a pretty good recipe, but just too generic. Any suggestions or things I should know before attempting this one???
Also, i will be using pinto beans. Should I soak them before hand, and how long???
Pinto Beans
4 cups water
1 pound dried pinto or black beans (about 2 cups)
1 medium onion, chopped (about 1/2 cup)
1/4 cup vegetable oil
2 cloves garlic
1 slice bacon
1 teaspoon salt
1 teaspoon cumin seed
Mix water, beans and onion in 4-quart Dutch oven. Cover and heat to boiling; boil 2 minutes. Remove from heat; let stand 1 hour. Add just enough water to beans to cover. Stir in remaining ingredients. Heat to boiling; reduce heat. Cover and boil gently, stirring occasionally, until beans are very tender, about 2 hours. (Add water during cooking if necessary.) Drain; reserve broth for recipes calling for bean broth. Cover and refrigerate beans and broth separately; use within 10 days.
Refreid Beans
1/2 cup vegetable oil or lard
2 cups cooked Pinto Beans (recipe above)
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon salt
1/8 teaspoon pepper
Heat lard in 10-inch skillet over medium heat until hot. Add Pinto Beans; cook, stirring occasionally, 5 minutes. Mash beans; stir in chile powder, cumin, salt and pepper. Add more oil to skillet if necessary; cook and stir until a smooth paste forms, about 5 minutes. Garnish with shredded cheese if desired.
Seems like a pretty good recipe, but just too generic. Any suggestions or things I should know before attempting this one???