Monday, June 3, 2013

Diana Kennedy's Well-fried Beans

Here is another Diana Kennedy recipe that knocked our socks off! So yummy!

Diana Kennedy's Well-fried Beans

6 tablespoons lard (1/3 cup)
2 tablespoons finely chopped white onion
3 1/2 to 4 cups of beans with broth (we used 3-4 cans of partially drained pinto beans and it worked great and was much faster than making beans from scratch)

In a very heavy skillet- about 10 inches in diameter -heat the lard and fry the onion, without browning, until soft. Add 1 cup of the beans and their broth and mash well as you cook them; over the high heat. Gradually add the rest of the beans, little by little, mashing them all the time until you have a course puree.

As the puree begins to dry out and sizzle at the edges, it is ready.
Note: beans freeze well  and can always be ready to use; just reheat them. Also, you can use vegetable oil instead of lard. The amount of either lard or oil can also be decreased if you are too nervous.

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