Fried Beans
Ingredients
Directions
Cook the beans
Boil one quart pink beans all day.
Fry the beans
Just before serving, heat one tablespoon lard in a pan until smoking hot.
Add the beans with as little of the water as possible.
Mash, then add salt and green chili to taste and the water the beans were cooked in.
Nutrition, whole recipe (rough)
Counts 2 of 3 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lard | 1 tbsp (12.8g) | 115 |
| Salt | 1 tsp (6g) | 0 |
| Bean | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Pink beans
- Form the bulk of the dish, and their starch thickens and gives body when mashed.
- Lard
- Provides fat for frying, carrying heat and adding richness and savory browning.
The step that matters
Heating the lard until smoking hot before adding the beans. Very hot fat lets the mashed beans fry rather than steam. Adding the beans with little water limits spattering from the hot fat and helps the mash develop a fried texture.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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