Quote Originally Posted by jenn_librarian View Post
Richard, I just made the refried black beans. Not too shabby there, dude!! The bacon fat is heaven in it!! I added salt, pepper and adobo seasoning to it, as well as some garlic.
Like WTF?

Are you doubting my culinary stylings?

You know what you next project is? Making them from scratch.!

I am stumped about the purple bean color, so I looked on the 'net and....There are purple wax beans, Royal Purple beans and Purple Pintos.


I have an idea that they are a "gourmet" or "vegetarian" fad. The purple pintos look like they are what you had at the restaurant. Soemtimes they crossbreed food and come up with a hybrid that ends up as a regional/seasonal/specialty offering.

Could you find out? Making a pot o'beans is really easy.


Buy your beans, wash them and rinse-Year ago you had to look for stones and dirt among them, They have cleaned up the packaging process since then, I haven't come across any for a while- Dump them into a pot and add water to cover. Bring to a boil and add water as you go along. The 'soupiness' of the beans depends on how much water you add. I like more beans than water, so I go easy. Then you can mash them.
Experiment with the salt and add the seasonings AFTER you cook them and before the mashing...
IDEA? Add cooked bacon and use the drippings for you mashing. Double the flavor!

I guess bacon goes with MANY things. Not just everything.