Dale Shipp wrote to Ruth Haffly <=-

perhaps in Massachusetts. In my opinion, the mayo
version should be Nobody's lobster roll. Celery
takes the offense up into felony territory.

We prefer the CT style, hands down (or should I say "chow down", as
that's what happens)?

Based upon what was said, I would also prefer the CT style -- but think that what I got was neither. It was cold lobster meat on a bun. No seasoning, and no sauce.

This sounds like an easy recipe to make with whatever sort of beans you might have a preference for. I'd like black beans or the small red
beans that we use in chili.

The typical Hormel or El Paso can of refried beans is most likely the larger red kidney bean variety.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Refried Beans
Categories: Diabetic, Side dish, Beans
Yield: 6 servings

2 ts Bacon fat or canola oil
1 sm Onion, chopped fine
1 cl Garlic, chopped fine
3 c Cooked kidney or black beans
3 dr Hot pepper sauce
Salt and pepper to taste

I've never seen kidney beans as "refried". I just looked at 28 recipes
on recipesource.com and not a single one called for kidney beans. IMO -
the texture would be all wrong. Old El Paso (just read the ingredient
list on a can in my pantry) "INGREDIENTS: Cooked pinto beans, water,
salt, tomato paste, partially hydrogenated lard with BHA and BHT added
to protect flavor, onion powder, spice, chili pepper, garlic powder."

Refried is something of a misnomer. "Refried" doesn't mean the beans
have been fried twice. The word comes from the Spanish name for the dish—frijoles refritos. In Spanish "refritos" means "well fried".

All done with pedantry for this post. Bv)=

The recipe I use comes from my favourite food blog "Simply Recipes" by
Elise Bauer.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Elise's Refried Beans
Categories: Beans, Pork, Herbs, Vegetables
Yield: 6 cups

2 1/2 c Dry pinto beans; (1 lb/450g)
3 qt Water
1/2 c Chopped onion
2 tb (or more) lard, bacon fat,
- or olive oil (vegetarian
- option)
1/4 c Water
Salt
Cheddar cheese (opt)

RINSE BEANS: Rinse the beans in water and remove any
small stones, pieces of dirt, or bad beans.

COOK THE BEANS IN WATER:

REGULAR METHOD: Put beans into a pot and cover beans
with at least 3" of water-about 3 quarts for 2 1/2 cups
of dry beans. Bring to a boil and then lower heat to
simmer, covered, for about 2 1/2 hours.

The cooking time will vary depending on the batch of
beans you have. The beans are done when they are soft
and the skin is just beginning to break open.

PRESSURE COOKER METHOD: Put beans into a 4 quart or
larger pressure cooker with a 15 lb weight. Fill the
pressure cooker with water up to the line that indicates
the capacity for the pot (about two thirds of the way).
Cook for 30-35 minutes, until the beans are soft and the
skins are barely breaking open.

Allow the pressure cooker to cool completely before
opening. If there is resistance when attempting to open
the cooker, do not open it, allow it to cool further.
Follow the directions for your brand of pressure cooker.

Strain the beans from the cooking water.

Sauté onions in fat: Add the onions and lard/fat/oil to
a wide, sturdy (not with a flimsy stick-free lining)
frying pan on medium high heat. Cook onions until
translucent. (Note the onions are optional, you can
skip them if you want.) (I never do - UDD)

Add beans, mash them in pan: Add the strained beans and
about a 1/4 cup of water to the pan. Using a potato
masher, mash the beans in the pan, while you are cooking
them, until they are a rough purée.

Add water, salt, cheese: Add more water if necessary to
keep the fried beans from getting too dried out. Add
salt to taste. Add a few slices of cheddar cheese, or
some (1/2 cup) grated cheddar cheese if you want.

When beans are heated through (and optional cheese
melted) the beans are ready to serve.

NOTES: There is no need to pre-soak the beans.

We use bacon fat in this recipe, though you can easily
use olive oil or lard. Although the recipe only calls
for 2 Tbsp, we find that the flavor is greatly enhanced
with the addition of a couple more tablespoons of bacon
fat, just for flavor.

You can also get some smokey flavor in the beans by
adding a bit of chipotle powder, sauce, or chipotle
Tabasco. -- Elise

UDD NOTES: I *always* use lard - at least 1/2 cup.
I also add a small bit of cilantro - too much will
ruin the beans. And, if not serving with pico di
gallo or salsa, some minced serrano, chipotle or
jalapeno. -- Dave

RECIPE FROM: https://www.simplyrecipes.com

Uncle Dirty Dave's Kitchen

MMMMM

... "We have confused the free with the free and easy." -- Adlai E. Stevenson

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