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Tequila_Wolf OP wrote

Refried beans are somewhat easy to make:

Oh cool, it's just that? That's way easier that I expected.

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ghost wrote

I think authentically they’re cooked a bit more after the mushing step, to evaporate off some of the liquid and thicken it, but I’m disabled and in pain and have to cook my own food, so that’s as far as I go with it. I save a fortune making them this way and I can customize it for my preferences. Some folks like a lot of onion and garlic in theirs. And I think they’re better with a little tomato paste or a lot of salsa mixed in (for tomato eaters).

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Bezotcovschina wrote (edited )

I add a bit of corn or potato starch to thicken it. Way too long wait for it to thicken and I don't want to overcook everything

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ghost wrote

Also a good idea! I’m lazy and use less liquid to start, so it doesn’t need extra thickening… also I don’t mind when it’s kinda thin because I’m a messy ghoul.

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