Mexican Pinto Beans

Even though I said I’d be doing a lot of Chinese cookery over in the blog, tonight I decided to finally break down and make my own refried beans. 

I found this little article on how to make them.

The article described a fast way and a slow to make them.  I went with the fast way which said to rinse the beans for 60 seconds, bring them to boil in a pot of water deep enough that they were covered by at least three inches of water, simmer for 15 minutes, and then let them sit for an hour.

Seeing as how this was the “fast way” and it involved heat, I thought I’d be making tacos in an hour and fifteen minutes.

After about 3 hours my wife points out the line in the how to which reads that once you’ve done the fast way, you then have to cook them for an additional four hours before the are ready to eat.

So tonight’s dinner…leftovers.  Tomorrow: tacos!

I did get one good pic of them.


And perhaps waiting a day will make me want them more.

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