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Orchid, have you ever made Diana Kennedy's refried beans? Decadent, and holiday worthy.

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Joined: Jan 11, 2007


Posted to Thread #28206 at 3:39 am on Nov 24, 2015

Sonora Bean Puree / Frijoles Maneados Sonorenses
From Essential Cuisines of Mexico by Diana Kennedy

1 pound Pinto or California Pink Beans (about 2 1/2 cups)
12 to 14 cups hot water, approximately
1/2 small white onion, roughly sliced
1 cup plus 3 tablespoons vegetable oil
1 tablespoon slat, or to taste
2/3 cup whole milk
3 Ancho chiles, wiped clean
8 ounces Asadero or Chihuahua cheese, or mild Cheddar, Jack, or domestic Muenster, cut into 1/2-inch cubes*

*I used Jack and would again

Run the beans through your hands slowly, picking out any small stones or pieces of dirt that might be among them. Rinse in cold water and put into a large flameproof bean pot.

Add 12 cups of the hot water, the onion, and the 3 tablespoons oil and bring to a simmer. Cover the beans and continue summering until they are just beginning to soften and the skins are splitting open--about 1 hour (depending on how dry the beans are). Add the salt and continue cooking until the beans are soft and mushy, about 30 minutes; there should be some broth in the pot. If the broth reduces too much during cooking time, then add more water. Put the rest of the oil--1 cup --into a casserole. Put the casserole into the oven and set the temperature at 350 degrees.

Meanwhile, put one third each of the beans and milk into a blender jar with a little of the broth and blend until smooth. Repeat twice to use up all the beans and milk.

By the time the beans have been blended, the oil should be very hot; if not, leave in the oven for a few minutes longer. When the oil is ready, stir the bean puree into the casserole and return to the oven to cook, uncovered, until the edges are just drying out and the mixture is reduced--about 1 hour 15 minutes.

After you put the bean puree in the oven, slit the chiles open, remove the veins and seeds, and toast lightly on both sides on a warm griddle or comal. Tear the chiles into thin strips and add to the bean puree.

At the end of the cooking time, add the cheese and return the casserole to the oven until the cheese has melted--about 10 minutes. Serve immediately

You can't do anything about the length of your life, but you can do
something about its depth. - M

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