Refried Beans
July 29th, 2009
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For this porky treat I give thanks to the Home Sick Texan, whose great blog inspired my Yankee attempt at a Texas classic. The only experience I really had with refried was some sorry attempts at New York “Tex-Mex” joints, and some canned versions that I would heat up and eat with an egg. Once I made my own batch, I had the revelation I often have with food , where I see why people love a dish when it is done with care and thought. With fresh beans and attention to technique and ingredients, these beans had none of the pasty, almost chalky flavor I had associated with refried beans.
