Weekend Cooking: Buttery, Buttery Refried BeansJuly 19, 2015
Brief, unexpected Weekend Cooking post ahoy! Weekend Cooking is a weekly feature hosted by Beth Fish Reads.
As a Latina (more specifically, a Jewban from South Florida), I've got a long, storied history with beans. Ask me what I miss most about living near Miami, and I will invariably wax poetic about Pollo Tropical's pulled pork (sadly out of reach now, due to newfound vegetarianism), black beans and rice, and plantains. I will probably follow up with an ode to Publix subs and the ability to wear shorts year-round.
Anyway, I'm getting off-topic. Today, my boyfriend and I were inspired to make a veritable butt-load of beans. We prepared the oft-missed Cuban black beans, and they're still simmering away on the stove. However, the refried beans are ready, and... well. They're freaking delicious.
They're also absolutely stuffed to the gills with butter. (Those two things are possibly related.) The recipe calls for a lot of fat—oil, butter or lard—so if that isn't your thing, steer clear. But, if so... who are you?