CH Runners
Not Running => Food => Topic started by: Natasha on October 14, 2020, 10:26:48 AM
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I’m making a pot of pinto beans and need to leave out garlic to accommodate a friend’s allergy. Any suggestions?
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Are all alliums out? IE, no onion either?
Are you going for more of a Caribbean vibe or central American vibe?
For more of a Mexican-ish flavor I usually use some combo of epazote or oregano, bay, cumin, and maybe a chipotle in Adobe or two or fresh peppers like serrano or jalapeno...and salt. I think you can just leave out the allium and still get good results. You could also add some bacon or a ham hock or something.
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She can handle onion.
I'm going for refried beans, so I've got some cumin and cayenne pepper in there. Salt. I don't have any fresh peppers so that's out, but I have some pickled jalapeño that I might throw in. I also don't have bacon so am trying parmesan rinds as a sub for that.
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Here is the recipe I use for refried beans and it is SO good. I usually throw in a chipotle or two and use butter for the fat. Honestly, I don't think skipping the garlic would be a major problem.
After I mash the beans i add almost all of the cooking liquid back and then reduce on the stove until they are the right consistency.
https://www.seriouseats.com/recipes/2014/04/perfect-refried-beans.html
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Thanks, I love Serious Eats. Next time, though. These beans are already cooked and there's not a lot of cooking liquid so I will probably just mash them in the pot.
I do think the parmesan rinds substituted well for bacon.
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i usually add oregano to any beans a la southwest/central america/south america, along with cumin, bay, onion and garlic. if i couldn't use garlic, i'd probably just up the amount of onion.
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Thanks, I love Serious Eats. Next time, though. These beans are already cooked and there's not a lot of cooking liquid so I will probably just mash them in the pot.
I do think the parmesan rinds substituted well for bacon.
How did they turn out?
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Serious Eats is the best, I’ve made that recipe.
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Serious Eats is the best, I’ve made that recipe.
1. it's my go-to for refried beans
on a related note, if you have reserved duck fat from a roast duck, that is beautiful in refried beans...
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Duck fat is pretty beautiful in everything
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How did they turn out?
They were fine although a little bland. I'm eating the leftovers right now with Fritos. :D