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Thread: Refried beans and herbs.

  1. #1
    Chemiker Guest

    Default Refried beans and herbs.

    OK, got it. The herb Mrs. M. used to make the all-time bestest
    frijoles refritos, was:

    EPAZOTE!

    If you have a good Hispanic market near, get this stuff.

    It make refried beans absolutely *sing*!

    Alex

  2. #2
    George Shirley Guest

    Default Re: Refried beans and herbs.

    Chemiker wrote:
    > OK, got it. The herb Mrs. M. used to make the all-time bestest
    > frijoles refritos, was:
    >
    > EPAZOTE!
    >
    > If you have a good Hispanic market near, get this stuff.
    >
    > It make refried beans absolutely *sing*!
    >
    > Alex

    That's why it's called the "Mexican bean herb." Also supposed to help
    with the gas beans cause. If you live in a temperate climate DO NOT
    plant epazote, it is very invasive, as I found out to my dismay. I can
    harvest fresh epazote anytime I want now. Grows all over south
    Texas and other such spots.

  3. #3
    Sqwertz Guest

    Default Re: Refried beans and herbs.

    Chemiker wrote:
    > OK, got it. The herb Mrs. M. used to make the all-time bestest
    > frijoles refritos, was:
    >
    > EPAZOTE!
    >
    > If you have a good Hispanic market near, get this stuff.
    >
    > It make refried beans absolutely *sing*!


    It's supposed to keep you from "singing". Epazote reduces intestinal gas.
    Which is why it goes so great in beans - the Musical Fruit.

    -sw

  4. #4
    Mr. Bill Guest

    Default Re: Refried beans and herbs.

    On Mon, 11 May 2009 14:06:23 -0500, Chemiker
    <[email protected]> wrote:

    >OK, got it. The herb Mrs. M. used to make the all-time bestest
    >frijoles refritos, was:
    >
    >EPAZOTE!
    >
    >If you have a good Hispanic market near, get this stuff.
    >
    >It make refried beans absolutely *sing*!


    Might make your beans NOT sing!! Used to reduce the intestinal gas
    that occurs with a diet rich in beans.

  5. #5
    [email protected] Guest

    Default Re: Refried beans and herbs.

    On Mon, 11 May 2009 17:04:29 -0400, Mr. Bill <[email protected]> wrote:

    >On Mon, 11 May 2009 14:06:23 -0500, Chemiker
    ><[email protected]> wrote:
    >
    >>OK, got it. The herb Mrs. M. used to make the all-time bestest
    >>frijoles refritos, was:
    >>
    >>EPAZOTE!
    >>
    >>If you have a good Hispanic market near, get this stuff.
    >>
    >>It make refried beans absolutely *sing*!

    >
    >Might make your beans NOT sing!! Used to reduce the intestinal gas
    >that occurs with a diet rich in beans.


    I perfer GasX

  6. #6
    [email protected] Guest

    Default Re: Refried beans and herbs.

    On May 11, 12:06*pm, Chemiker <prussianblu...@verizon.net> wrote:
    > OK, got it. The herb Mrs. M. used to make the all-time bestest
    > frijoles refritos, was:
    >
    > EPAZOTE!
    >
    > If you have a good Hispanic market near, get this stuff.
    >
    > It make refried beans absolutely *sing*!
    >

    Most people use it when they cook the beans, not when they fry them.
    Epazote is somewhat bitter so you don't want to overdo it.
    Personally, I think it goes better with black beans than it does with
    pintos. -aem



  7. #7
    bob Guest

    Default Re: Refried beans and herbs.

    On Mon, 11 May 2009 14:35:10 -0700 (PDT), [email protected] shouted
    from the highest rooftop:

    >On May 11, 12:06*pm, Chemiker <prussianblu...@verizon.net> wrote:
    >> OK, got it. The herb Mrs. M. used to make the all-time bestest
    >> frijoles refritos, was:
    >>
    >> EPAZOTE!
    >>
    >> If you have a good Hispanic market near, get this stuff.
    >>
    >> It make refried beans absolutely *sing*!
    >>

    >Most people use it when they cook the beans, not when they fry them.
    >Epazote is somewhat bitter so you don't want to overdo it.
    >Personally, I think it goes better with black beans than it does with
    >pintos. -aem


    Is it used fresh or dried? It's not something that is grown in New
    Zealand (surprise, surprise), so it's doubtful that I can find fresh
    Epazote, but I may be able to buy some online and have it shipped to
    me.

    Also - how much would you use? I usually make my beans from scratch
    using 1/2 pinto beans, 1/4 black and 1/4 kidney. But sometimes I use
    all pintos or all blacks.


    --

    una cerveza mas por favor ...

    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~
    Wax-up and drop-in of Surfing's Golden Years: <http://www.surfwriter.net>
    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~

  8. #8
    Sharon Guest

    Default Re: Refried beans and herbs.

    "bob" <[email protected]> wrote in message
    news:up6h05ht12hnjt61cu42eud1uqjp0h[email protected]..
    > On Mon, 11 May 2009 14:35:10 -0700 (PDT), [email protected] shouted
    > from the highest rooftop:
    >
    >>On May 11, 12:06 pm, Chemiker <prussianblu...@verizon.net> wrote:
    >>> OK, got it. The herb Mrs. M. used to make the all-time bestest
    >>> frijoles refritos, was:
    >>>
    >>> EPAZOTE!
    >>>
    >>> If you have a good Hispanic market near, get this stuff.
    >>>
    >>> It make refried beans absolutely *sing*!
    >>>

    >>Most people use it when they cook the beans, not when they fry them.
    >>Epazote is somewhat bitter so you don't want to overdo it.
    >>Personally, I think it goes better with black beans than it does with
    >>pintos. -aem

    >
    > Is it used fresh or dried? It's not something that is grown in New
    > Zealand (surprise, surprise), so it's doubtful that I can find fresh
    > Epazote, but I may be able to buy some online and have it shipped to
    > me.
    >
    > Also - how much would you use? I usually make my beans from scratch
    > using 1/2 pinto beans, 1/4 black and 1/4 kidney. But sometimes I use
    > all pintos or all blacks.


    Penzey's carries dried Epazote. I use about a teaspoon in Mexican dishes
    that contain beans or spicy ingredients.

    Sharon



  9. #9
    [email protected] Guest

    Default Re: Refried beans and herbs.

    On May 11, 2:48*pm, bob <aka...@surfwriter.net.not> wrote:
    >
    > Is it used fresh or dried? It's not something that is grown in New
    > Zealand (surprise, surprise), so it's doubtful that I can find fresh
    > Epazote, but I may be able to buy some online and have it shipped to
    > me.

    Either fresh or dried, but it's usually easier to find dried. We can
    get it fresh in the Mexican markets but this is SoCal.
    >
    > Also - how much would you use? I usually make my beans from scratch
    > using 1/2 pinto beans, 1/4 black and 1/4 kidney. But sometimes I use
    > all pintos or all blacks.
    >

    Use it as you might bay leaves, a couple per pot of beans. If it's
    powdered instead of dried leaves, maybe a teaspoon (but now I'm
    guessing). -aem

  10. #10
    Michael Siemon Guest

    Default Re: Refried beans and herbs.

    In article <[email protected]>,
    bob <[email protected]> wrote:
    ....
    > Also - how much would you use? I usually make my beans from scratch
    > using 1/2 pinto beans, 1/4 black and 1/4 kidney. But sometimes I use
    > all pintos or all blacks.


    I rather like the idea of New Zealand All Black Beans... :-)

  11. #11
    blake murphy Guest

    Default Re: Refried beans and herbs.

    On Mon, 11 May 2009 15:30:18 -0700 (PDT), [email protected] wrote:

    > On May 11, 2:48*pm, bob <aka...@surfwriter.net.not> wrote:
    >>
    >> Is it used fresh or dried? It's not something that is grown in New
    >> Zealand (surprise, surprise), so it's doubtful that I can find fresh
    >> Epazote, but I may be able to buy some online and have it shipped to
    >> me.

    > Either fresh or dried, but it's usually easier to find dried. We can
    > get it fresh in the Mexican markets but this is SoCal.
    >>
    >> Also - how much would you use? I usually make my beans from scratch
    >> using 1/2 pinto beans, 1/4 black and 1/4 kidney. But sometimes I use
    >> all pintos or all blacks.
    >>

    > Use it as you might bay leaves, a couple per pot of beans. If it's
    > powdered instead of dried leaves, maybe a teaspoon (but now I'm
    > guessing). -aem


    i was going to ask about fresh vs. dried also. thank you, aem and sharon.

    your pal,
    blake

  12. #12
    John Kane Guest

    Default Re: Refried beans and herbs.

    On May 11, 7:53*pm, Michael Siemon <mlsie...@sonic.net> wrote:
    > In article <up6h05ht12hnjt61cu42eud1uqjp0h0...@4ax.com>,*bo b <aka...@surfwriter.net.not> wrote:
    >
    > ...
    >
    > > Also - how much would you use? I usually make my beans from scratch
    > > using 1/2 pinto beans, 1/4 black and 1/4 kidney. But sometimes I use
    > > all pintos or all blacks.

    >
    > I rather like the idea of New Zealand All Black Beans... :-)


    I don't want to be Number Eight!

    John Kane Kingston ON Canada

  13. #13
    Chemiker Guest

    Default Re: Refried beans and herbs.

    On Mon, 11 May 2009 14:35:10 -0700 (PDT), [email protected] wrote:

    >On May 11, 12:06*pm, Chemiker <prussianblu...@verizon.net> wrote:
    >> OK, got it. The herb Mrs. M. used to make the all-time bestest
    >> frijoles refritos, was:
    >>
    >> EPAZOTE!
    >>
    >> If you have a good Hispanic market near, get this stuff.
    >>
    >> It make refried beans absolutely *sing*!
    >>

    >Most people use it when they cook the beans, not when they fry them.
    >Epazote is somewhat bitter so you don't want to overdo it.
    >Personally, I think it goes better with black beans than it does with
    >pintos. -aem
    >

    I'll try that. SWMBO says we grew this once, before one of those
    periodic short droughts we get. She produced a jar of Penzey's,
    dried. My ammo pouch is full. Got tortillas, got chicken, got
    Hatch chilis, I smell a chicken enchilada casserole in my
    future.....

    Alex, who can't find his Peychaud's Bitters....

  14. #14
    Lin Guest

    Default Re: Refried beans and herbs.

    Alex wrote:

    > My ammo pouch is full. Got tortillas, got chicken, got
    > Hatch chilis, I smell a chicken enchilada casserole in my
    > future.....


    Oooh, that does sound good. I've got some roasted hatch chiles in the
    freezer -- and plenty of chicken.

    Your recipe, please!

    --Lin

  15. #15
    Chemiker Guest

    Default Re: Refried beans and herbs.

    On Tue, 12 May 2009 13:23:16 -0700, Lin <[email protected]>
    wrote:

    >Alex wrote:
    >
    >> My ammo pouch is full. Got tortillas, got chicken, got
    >> Hatch chilis, I smell a chicken enchilada casserole in my
    >> future.....

    >
    >Oooh, that does sound good. I've got some roasted hatch chiles in the
    >freezer -- and plenty of chicken.
    >
    >Your recipe, please!


    >--Lin


    Start early, boil your chicken parts, chill while tender,
    shred. Put aside.

    Casserole. Deep!

    take corn tortillas, cut into quarters, drop into Food
    Processor. Pulse down to barley-cord size. Put aside.

    MIP your hatch chilis, chopped. Onion, chopped, Cilantro
    leaf, chopped, shredded Jack cheese or other Mexican
    cheese, even Queso Fresco. No beans. You might want
    to consider using a green salsa, but with your roasted
    hatch greens, I think it's overkill.

    Shredded swiss, or Jack, if you ALSO have Queso
    Fresco, or cottage cheese.

    Aside: Cumin seed, ground. Some ground garlic.

    BUILD:

    Casserole, layer of tortilla granules. Layer of shredded
    chicken, no skin. Light layer of onion. Dust with cumin.
    More tortilla grains, topped with cottage cheese or
    queso fresco.

    More chicken. Layer of chilies. More Queso fresco.
    Dust with cumin, lightly. Salt. Pepper. Drizzle with
    some lime juice.

    Another layer of tortilla granules. Last of chicken.
    Cover with chilies, and more fresh cheese
    GARLIC!.
    CHopped cilantro. Maybe some parsley.

    COver with the last of the tortilla granules, or
    not as your taste dictates.

    Layer of shredded swiss or Asiago, or whatever
    good cheese floats your boat. Cover with last of
    the hatch chilies or some salsa verde.

    Last wash of lime juice, drizzle with oil, if you
    wish, and to keep the top from scorching.

    You have naught to worry, mate. Everything here
    is already cooked. Warm well, to ensure the
    flavors meld, and enjoy your tucker.

    You are free to make any changes you wish.

    Enjoy,

    Alex

  16. #16
    Chemiker Guest

    Default Re: Refried beans and herbs.

    On Tue, 12 May 2009 13:23:16 -0700, Lin <[email protected]>
    wrote:

    >Alex wrote:
    >
    >> My ammo pouch is full. Got tortillas, got chicken, got
    >> Hatch chilis, I smell a chicken enchilada casserole in my
    >> future.....

    >
    >Oooh, that does sound good. I've got some roasted hatch chiles in the
    >freezer -- and plenty of chicken.
    >
    >Your recipe, please!
    >
    >--Lin


    I'll try again. I wrote the recipe, but it seems not to appear.....

    I'll try again.

    Alex

  17. #17
    bob Guest

    Default Re: Refried beans and herbs.

    On Mon, 11 May 2009 15:21:31 -0700, "Sharon" <[email protected]>
    shouted from the highest rooftop:

    >"bob" <[email protected]> wrote in message
    >news:[email protected]. .
    >> On Mon, 11 May 2009 14:35:10 -0700 (PDT), [email protected] shouted
    >> from the highest rooftop:
    >>
    >>>On May 11, 12:06 pm, Chemiker <prussianblu...@verizon.net> wrote:
    >>>> OK, got it. The herb Mrs. M. used to make the all-time bestest
    >>>> frijoles refritos, was:
    >>>>
    >>>> EPAZOTE!
    >>>>
    >>>> If you have a good Hispanic market near, get this stuff.
    >>>>
    >>>> It make refried beans absolutely *sing*!
    >>>>
    >>>Most people use it when they cook the beans, not when they fry them.
    >>>Epazote is somewhat bitter so you don't want to overdo it.
    >>>Personally, I think it goes better with black beans than it does with
    >>>pintos. -aem

    >>
    >> Is it used fresh or dried? It's not something that is grown in New
    >> Zealand (surprise, surprise), so it's doubtful that I can find fresh
    >> Epazote, but I may be able to buy some online and have it shipped to
    >> me.
    >>
    >> Also - how much would you use? I usually make my beans from scratch
    >> using 1/2 pinto beans, 1/4 black and 1/4 kidney. But sometimes I use
    >> all pintos or all blacks.

    >
    >Penzey's carries dried Epazote. I use about a teaspoon in Mexican dishes
    >that contain beans or spicy ingredients.
    >
    >Sharon
    >


    Many thanks Sharon and Aem. I've placed an order for 4x 8oz cup jars
    of dried Epazote from Penzey's. I don't think the bags would be
    allowed through our customs in New Zealand.

    Looking forward to a fart-free beanfest.


    --

    una cerveza mas por favor ...

    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~
    Wax-up and drop-in of Surfing's Golden Years: <http://www.surfwriter.net>
    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~

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