Monday, July 28

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Recipe Mon Jul 16 2007

Beans, Beans, the Magical Fruit . . .

Beans are magical for more reasons than that. They're cheap, easy to prepare (or find prepared), and they have the miraculous ability to sop up the alcohol in that extra beer you definitely should have said "no" to.

My favorite beans come mashed and cooked in some kind of fat. Refritos, or refried beans, are so delicious at my local taqueria, but making them at home gives me a little control over the amount of fat in which they're cooked. Here's a recipe I love to use for Guatemalan refritos from the Mennonite cookbook, Extending the Table.

Puree in a blender:
3 c. cooked beans with liquid (I use the black beans or pinto beans and often just get a large can of them)
1/3 c. chopped onion
1-2 cloves crushed garlic
1/4 c. chopped green pepper

Heat in a frying pan:
1 T oil

Add the pureed beans:
Salt to tasate
1/2 t. ground cumin

Simmer, uncovered, over low heat, stirring occasionally, until beans thicken, 10-15 minutes.


Mary-Lynn Lawless / July 17, 2007 7:32 AM

I am going to make up this recipe a day ahead of time. (so that woud be Thursday night) I am going to flop on the couch with a whole wheat pita pocket and some chopped tomatoes and this bean recipe. I will let you know how it works on the extra beer theory.....then I will Fart around the rest of the weekend. LOL

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Beer Mon Apr 28 2014

Craft Beer, Community and Creativity: An Interview with Locally Brewed Author Anna Blessing

By Christina Brandon

In the introduction to Locally Brewed: Portraits of Craft Breweries from America's Heartland, author and photographer Anna Blessing writes that she wants "to tell the story of the people behind the beer."
Read this feature »



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