******** Warning - Rant runneth over! ***********
About 2 years back, when I first started exploring other cuisines than my own, I happened to visit this family where the wife was a self proclaimed chef with an awesome palate. The diligent husband (bless him) spent 50 minutes eating our ears off praising her unsurpassed skill, talent, exquisite palate and her boundless knowledge of all food items crossing boundaries across the world. We were treated to Mexican cuisine and I like any diligent learner kept asking her questions.
me: How did you prepare this side dish? Its yummy...
her: Oh Usually its more yummy, but I ran out of a crucial ingredient and had to make do with butter.
me: Oh what's that?
her: Lard - its crucial and traditional to this dish
me:(confused) Oh, I thought K told me you guyz were vegetarians?
her: Oh of course we are - we are v particular. We dont even eat eggs!
me:(confused all the more) but but..isn't lard something to do with pig or something?
her: (laughing and giving me motherly looks) Shows you just started cooking - you have a long way to go - But I agree in a new country such confusions are bound to happen.
me:(nodding enthusiastically) Yeah you are right. One more questions - why is this called refried beans?
her: Obviously because its fried twice. I first mash it using butter/lard in a skillet - almost frying right. And then when I mix it with onions and other seasoning, I fry it once more using some more lard/butter.
me:Ohhhh OK gotcha! Its sure a heavy dish! Guess have to hit the gym for 5 hours after this hahaha
her: Yeah - what to do good and tasty foods are always so high in calories!
I'm making this right now and have some problems.
1. It would have been nice if you had told me how long to cook the beans since it's been decades since I've made beans from scratch and forgot. I had to go to another recipe and found out I need to boil them for 2 1/2 hours!
2. I have a pablana pepper which is about ten times the size of a green chili and have no idea how much to use.
3. You don't say when to add the pepper. I'm assuming by the picture that I'll add it when I add the onions.
Jes - You made my day, with your kind words about the site and that information I have been dying to get my hands on! I wil surely make sure its not manteca de cerdo! Its a boon to know! Thanks a million :) --DK
Oh thanks for THE word to ask Jenney! I am like super paranoid and until now the waiters have been enthusiastically nodding their heads in negative when I asked for lard. Hopefully they understood what exactly I was asking! Next time I am not taking chances...I am repeating manteca de cerdo in my head now ;)
Hi Ashi, thank you and am glad you found the recipe helpful. I am also always on the lookout to make quick and easy recipes due to hectic schedule. You can find more here - http://chefinyou.com/category/under-15-min/. You might like few others which can catch your fancy and tastebuds :) -- DK
Thanks Katie - I am glad you liked it. :)