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Tex-Mex Style Refried Beans
4 c. drained cooked pinto beans
Broth from cooked pinto beans
2 Tbsp. vegetable oil
Heat oil in a medium skillet. Add drained cooked pinto beans to the skillet and mash up into a paste. (I use an old hand potato masher but a perforated metal cooking spoon also works well). Sauté the beans over medium heat for about 5 minutes, stirring frequently to prevent burning and adding a little bean broth as necessary for proper consistency. The finished beans should be like thick library paste in texture. Serves 6.
“It requires a certain kind of mind to see beauty in a hamburger bun. Yet is it any more unusual to find grace in the texture and softly carved silhouette of a bun than to reflect lovingly on the hackles of a fishing fly? Or the arrangements and textures on a butterfly's wing? Not if you are a McDonalds's man.”
Ray Kroc, creator of the McDonald's franchise
Dinner guests during the medieval times in England were expected to bring their own knives to the table.
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