9 September, 2011Corn and Beans, Recipes, Tex-Mex, Texas Mexican Cuisine (not Tex-Mex) on by : Adán Tags: crockpot, cumin, lard, latino food, Mexican cooking, Mexican rice, Not Tex-Mex, Paula Deen, pinto beans, Recipe, Refried beans, rice, Tex-Mex, texmex, umami
The term, “refried beans” is a misnomer. The correct translation of the Spanish, “frijoles refritos,” is “well fried beans.” No fat required. Properly cooked beans and rice are a delicious meal.They’re also complete, nutritious protein. The recipes below rely on basic, straightforward technique. It’s the way families have been cooking them at home for generations.