Gapers Block has ceased publication.

Gapers Block published from April 22, 2003 to Jan. 1, 2016. The site will remain up in archive form. Please visit Third Coast Review, a new site by several GB alumni.
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Tuesday, August 9

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« Meyer? I Just Bought 'er! Top Chef in My Backyard »

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.

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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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Feature Thu Dec 31 2015

The State of Food Writing

By Brandy Gonsoulin

In 2009, food blogging, social media and Yelp were gaining popularity, and America's revered gastronomic magazine Gourmet shuttered after 68 years in business. Former Cook's Illustrated editor-in-chief Chris Kimball followed with an editorial, stating that "The shuttering of Gourmet reminds...
Read this feature »

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