Question on Refried Bean Recipe

Mark0525

I wanted to make refried beans and spanish rice tonight to go along with my pork enchilada's. I found a recipe that looks good - PWise's Refried Beans and my question is do you think if I used Already cooked beans it will be almost as good? I wont have 2 or 3 hrs to cook the beans.

Thanks Mark

Any great recipes for rice?

Richard Fl

That will work or you can buy some Taco Bell refried in the can.

Here is one way to do rice.

Rice, Spanish, Cooking Method

In the past, I used a Black & Decker handy steamer for my rice cooking duties. However, since I came across this method in one of Rick Bayless' cookbooks, I have been using it exclusively. I think I saw Alton use this method on Good Eats, as well.


INGREDIENTS:
1 1/2 cups rice
1 cup chicken broth
1 cup of your favorite red salsa
1 cup frozen green peas




Preparation
1 First, you need an ovenproof saucepan/pot (i.e. one with oven-safe handles on pot and lid). Use a ratio of 1½ cups rice to 2 cups liquid. I have tripled the recipe in a stockpot and it came out perfect. This method works with both white and brown rice.
2 Preheat oven to 350 degrees or BGE to 400 degrees, indirect method
3 Saute rice in pan/pot with a couple tablespoons of olive oil
4 for 2-3 minutes
5 Add liquid and bring to a boil
6 Remove pan from burner, cover and place in oven or Egg
7 for 20 minutes (23-25 mins for brown rice)
8 That's it! When using the Egg, I uncover the rice for the last 5-7 minutes to pick up a little smoke flavor. Here's Rick's Spanish rice recipe: Ingredients above.
9 Use cooking method above. Stir the frozen peas into the rice halfway through the oven/Egg cooking time. Enjoy!!
10 Bring to a boil uncovered, then remove from heat, cover and place in oven or Egg. The higher temp in the Egg keeps the cook time about the same. You can always adjust the time to give you the texture you prefer. These times produce a moist, light texture that separates and fluffs beautifully with a fork.
11 Jim
12 After re-reading your post, I realized I didn't answer part of your question. I have never tried to boil the rice on the Egg. I do that on a fish cooker burner when we are "on location" or on the stove at home, then move the pot to the Egg.
13 Jim


Recipe Type
Side Dish

Recipe Source
Source: BGE Forum, JSlot, 2007/04/25

Bacchus

Richard, I like the sound of that. Big rice guy here.
But I abhor peas. Any suggestions on a substitution? I was thinking corn, but wouldn't want to sweeten the overall flavor much.

Richard Fl

I usually just use 2 cups white or jasmine rice, 3 cups chicken broth and 1 cup pico de gallo, tablespoon butter and turn on the oriental rice cooker.

Mark0525

Thanks Richard, no you read it right the first time. If I had the time to cook the beans it would of been done on the stove.

I think I understand about the rice, but one stupid question....I assume you mean with this step "Saute rice in pan/pot with a couple tablespoons of olive oil
for 2-3 minutes" that means uncooked? Just making sure. Thanks

Mr. & Mrs Potatohead

Mark: You've got mail.

Mr. & Mrs Potatohead

Richard...Here we go hijacking Marks thread, but I had to chime in on the Spanish Rice thing.
I do a lot of rice dishes and I'm always looking for something new.
Interestingly, from my copy of “The Art of Mexican Cooking”, the only reference to Spanish Rice is Paella (Seafood, Chicken and Rice) which they say is a Spanish dish adopted by Mexicans.
I haven’t made it but it sounds good!

AZRP

Richard, I've been making a pretty good one using half chicken stock and half Pace picante sauce medium heat. -RP

Mark0525

That's what this is for...Jump in, chime in...it's all good

Richard Fl

Yes, little oil, careful not to burn.

berrygood

IMHO, Mark, just buy some refrieds (or pintos really) at your local grocery and add cooking oil, cumin and garlic. You can experiment with other ingredients, but these three are key. Constistently reproducing refrieds is an oft-overlooked but important step in cooking great mexican food. Hopefully, Beli will chime in. Bon appetit, mi amigo.

Mark0525

Thanks, I love refried beans but I really can't stand the "Taco Bell" or "El Paso" type and sometimes I judge a Mexican Restaurant by their beans right or wrong

berrygood

Mark0525 wrote:

Thanks, I love refried beans but I really can't stand the "Taco Bell" or "El Paso" type and sometimes I judge a Mexican Restaurant by their beans right or wrong

Agree, Mark. Growing up in TN, I had no idea how good beans could be, but I moved to NM as an adult and found out quickly. It is such an substantial part of mexican cooking, yet many pay it no mind.

Mark0525

That's why I want to get as close to actually Mexican refried beans as possible

civil eggineer

Sorry I am late for the discussion. I now cook my raw pinto beans in a pressure cooker with amazing speed and excellent results. Place 1 cup beans (dry) with 3 cups water and 1/2 cup onion into pressure cooker. Cook for 30 minutes once up to pressure (15 psi) then allow to naturally de-pressurize off the heat.