Frijoles En Olla / Frijoles Refritos

Unspeakably solemn is it to see so many abusing this Divine perfection. They continue to despise God’s authority, trample upon His laws, continue in sin, and yet presume upon His mercy. But God will not be unjust to Himself. God shows mercy to the truly penitent, but not to the impenitent (Luke 13:3). To continue in sin and yet reckon upon Divine mercy remitting punishment is diabolical. It is saying, 'Let us do evil that good may come,' and of all such it is written, whose 'damnation is just' (Rom. 3:8).

A.W. Pink

CATEGORY	CUISINE	TAG	YIELD
Grains, Vegetables	Tex-Mex	Legumes, Tex-mex, Usenet	4	Servings

INGREDIENTS

1	lb	Pinto beans, dried
1		Onion, quartered
4		Bacon, or less
1	T	Salt
4	c	Pinto beans, cooked
		drained or less
2	T	Vegetable oil
		Broth from cooked
		pinto beans

INSTRUCTIONS

PREPARE FRIJOLES EN OLLA:  Pick through the dried pinto beans to
remove small rocks (processors never seem to get rid of all of them).
Rinse beans well several times until water runs clear and all grit is
removed.  Place beans in a large pot with enough water to reach 2/3's
of the  way up the pot. Bring water to a boil and add 1 large quartered
onion  and 3-4 slices of bacon. During the cooking process, the onion
will  become mush. This and the bacon add real flavor to the beans.
Cook over low heat for 3-4 hours until the beans are very soft and
tender. Beans should just bubble, not boil, during the cooking
process. During the first 90 minutes, stir and check frequently. The
beans absorb a large amount of water and you will have to add some
periodically to prevent burning.  Add salt during the last 30 minutes.
Finished beans should have the  consistency of bean soup, which I guess
this is.  PREPARE FRIJOLES REFRITOS:  Heat oil in a medium skillet. Add
drained  cooked pinto beans to the skillet and mash up into a paste. (I
use an  old hand potato masher but a perforated metal cooking spoon
also  works well).  Saute the beans over medium heat for about 5
minutes, stirring  frequently to prevent burning and adding a little
bean broth as  necessary for proper consistency. The finished beans
should be like  thick library paste in texture.  NOTES    Tex-Mex style
pinto beans are known in Mexico as "Frijoles En  Olla," or beans in the
pot.  This is the basis for refried beans  (Frijoles Refrito), but we
also like it as well as a side dish.  Yield: Serves 4-6. : Difficulty:
easy.  : Time:  10 minutes, plus cooking time of frijoles en olla.  :
Precision:  no need to measure.  : Pamela McGarvey  : UCLA Comrehensive
Epilepsy Program  : {ihnp4!sdcrdcf,ucbvax!ucla-cs,hao}!cepu!pam  :
Copyright (C) 1986 USENET Community Trust  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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