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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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Event Mon Jul 21 2014

A Garden Party at Rick Bayless' House

By Judy Wu

I was using Rick Bayless' restroom, I mused, staring up at the ceiling window that was projecting a heavenly beacon of light upon my less-than-angelic duties. I could barely distinguish Rick's faint murmurs through the orange walls, something about how...
Read this feature »



Sat Aug 30 2014
Heritage BBQ @ Goose Island Barrel Warehouse

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