Fried Beans
Ingredients
Directions
Cook the beans
Boil the pink beans in water all day.
Fry and mash
Heat the lard in a pan until smoking hot.
Add the beans with as little cooking water as possible.
Mash the beans and mix in salt and green chili to taste.
Add some of the water the beans were cooked in as needed.
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.
Explore the science
What each ingredient does
- Pink beans
- Provide the main body and starch that thickens into a creamy mash when cooked and mashed.
- Lard
- Adds fat for frying, carrying flavor and giving the mashed beans richness and a glossy texture.
- Water from cooked beans
- Adds moisture and starch that loosen the mash and help it blend into a smooth consistency.
The step that matters
Add some of the water the beans were cooked in as needed. Bean starch thickens as it is mashed and fried. Adding cooking water gradually keeps the mash creamy rather than dry, while too much water makes it thin and soupy.
“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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