RFCJ RECIPE ARCHIVE
Posted by : Blanche Nonken Refried Beans & Salsa #1 - pareve
"Janel Adair" [paladin@mindspring.com] wrote: > For some reason I can't fathom, my area (Southeast US) simply > doesn't carry any kosher refried beans or salsa. At least half > the things I make well use these though, so I'm sort of desperate > for some good parve refried beans and some parve salsa > (I have no clue how you would make it any other way). Refried beans are fairly basic - have you checked natural foods/health food stores in your area? If not, they're really easy to make and freeze. Take pinto beans, clean and rinse, and either soak overnight and cook to tenderness, or pressure cook for 15 minutes, same as other beans. The beans are ready to transfer to a skillet if when you take a few out with a spoon and blow on them, the skins split. This really happens. Place the beans in a skillet with whatever you want for flavoring - epazote leaves, garlic, hot pepper, whatever. Add some water or broth, and you can use margarine, olive oil, or schmaltz as they cook. When the beans are soft enough to mush against the sides of the pan, add whatever fat you wanted and stir, squeeze and press with a spoon (a potato masher works too.) Keep doing this, tasting as you go, until you have the consistency you need. As for salsa, you can cut up the tomatoes, peppers, onions, etc and make it yourself (I have a sort of recipe I use) for a fresh type, or you can learn to make it yourself and can it with a boiling water bath. rec.food.preserving is the best newsgroup for that. Good luck!
