Frijoles Refritos (usually shortened to Refritos on the menus of New Mexican restaurants) are simply refried beans. However, the beans are not fried. Cooked pinto beans are mashed and then heated. Flavorings are onion, garlic and Goya Adobo seasoning. Check online for the Goya Foods recipe. Since moving to the Land of Enchantment, HG has become a big fan of this delicious (and healthy) accompaniment to enchiladas or pork chops. Most restaurants heat the Refritos in plenty of lard. In a gesture to the rules of good health, HG substitutes corn oil or canola oil for the lard when making the dish at home. Also, uses an abundant amount of garlic and chopped onion in the mix. Tastes mighty good. A down home lunch for HG is a few tortillas topped with abundant cheddar cheese and then rolled into makeshift enchiladas. The enchiladas get a big splash of heated 505 Green Chile Sauce. Refritos plus some sliced tomatoes and sweet onion (Vidalias when in season). HG drinks Trader Joe’s Garden Patch vegetable juice with this meal. Enlivens the beverage with lemon juice and discreet amounts of Worcestershire Sauce and Tabasco. A mild Virgin Mary. HG rarely drinks alcohol at lunch except when lunching in France or Italy. For some obscure reason, midday alcohol in the United States makes HG comatose.
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