Comments on: Refried Beans and Texas Mexican Rice https://adanmedrano.com/fundamentals-of-texmex-rice-and-beans/ On Food & Culture Sun, 27 Sep 2020 17:04:07 +0000 hourly 1 https://wordpress.org/?v=7.0 By: Janice Waggoner https://adanmedrano.com/fundamentals-of-texmex-rice-and-beans/#comment-208025 Sun, 27 Sep 2020 17:04:07 +0000 http://jmcommunications.com/wordpress/?p=404#comment-208025 I happened upon you website when I googled Texas Mexican recipes. I was looking for stuffed poblanos. Wow what an awesome surprise when I found your recipes. I am in cooking heaven and looking forward to my quarantine winter days in Downeaster Maine. You have made my meatless Monday a glorious meal with Mexican rice and pinto bean recipes. Gracias Senor Medrano.

]]> By: Adán https://adanmedrano.com/fundamentals-of-texmex-rice-and-beans/#comment-206918 Fri, 12 Jun 2020 08:48:59 +0000 http://jmcommunications.com/wordpress/?p=404#comment-206918 In reply to Chris Hurt.

You are welcome, Chris. It makes me feel glad to read that you liked the beans and rice. Have a great day, wishing you health and wellness.

]]> By: Chris Hurt https://adanmedrano.com/fundamentals-of-texmex-rice-and-beans/#comment-206900 Fri, 12 Jun 2020 00:07:18 +0000 http://jmcommunications.com/wordpress/?p=404#comment-206900 First, I want say thank you! I read an article in NY Times about one of your recipes, but it called for ground beef, which I’m trying to cut back on. So, I searched you out and luckily I found this recipe. As I started cooking the second phase of the beans I have to say I was skeptical about the amount of water, but I persisted and was rewarded with hearty and delicious rice and beans. I really loved that carmelized flavor. Thank you for sharing this slice of your heritage!
Chris

]]> By: susan morales guerra https://adanmedrano.com/fundamentals-of-texmex-rice-and-beans/#comment-182777 Mon, 12 Mar 2018 23:05:03 +0000 http://jmcommunications.com/wordpress/?p=404#comment-182777 thank you for the response. now I can look for this bean type.

]]> By: Adán Medrano https://adanmedrano.com/fundamentals-of-texmex-rice-and-beans/#comment-182774 Mon, 12 Mar 2018 20:55:05 +0000 http://jmcommunications.com/wordpress/?p=404#comment-182774 Hi, Susan. I’m glad that the beans turned out so well. The pinto bean is one of the common beans, scientific name, Phaseolus vulgaris. It’s known just as frijol pinto, pinto bean, the Spanish word “pinto” referring to its color. There’s a picture of the pinto bean on this blog, where I write about the pinto bean as the classic bean type for Texas Mexican food: https://adanmedrano.com/pinto-beans-are-philosophically-correct/

]]> By: susan morales guerra https://adanmedrano.com/fundamentals-of-texmex-rice-and-beans/#comment-182770 Sun, 11 Mar 2018 12:29:54 +0000 http://jmcommunications.com/wordpress/?p=404#comment-182770 I cooked my beans for a very long time. it seemed that some of the beans took a longer time to get soft, and the skin never really opened up as I blew on them, unless they were already cracked open. so I kept on adding water and simmering them. well, as it turned out, I seemed to be doing what you describe we can do to “refry” them, and I used a wooden utensil to scrape the bottom to avoid that they got dry and fastened themselves to the bottom of my copper bottomed casserole. well, the beans achieved that Mallard reaction, as you say, and they turned ut absolutely scrumptious!! to my delight, and to the delight of my girlfriend from Chile, who just at that moment, needed real comfort food, and she was in heaven. my question: what is the botanical name for the type of pinto bean I must look for here in Europe. These pinto beans were brought to megrim San Antonio., Tx. but I have bought some here in Northern Europe called Roseola. they look like pintos bey fo not have that same flavor. can you help me out here? thank you. Susan M. Guerra ( Donna Guerra´s sister from San Antonio as well. this is how I found you)

]]> By: Jacky https://adanmedrano.com/fundamentals-of-texmex-rice-and-beans/#comment-159320 Thu, 23 Jun 2016 20:48:58 +0000 http://jmcommunications.com/wordpress/?p=404#comment-159320 this is exactly what i wanted!!! thankyou!!!! i cannot wait to make them for a little get together.

]]> By: Adan Medrano https://adanmedrano.com/fundamentals-of-texmex-rice-and-beans/#comment-5 Tue, 25 Oct 2011 12:02:30 +0000 http://jmcommunications.com/wordpress/?p=404#comment-5 What a nice thing to say, Jenny. Thanks. I have such fond memories of the times we worked together. Very happy that you are making delicious Texas Mexican pinto beans!

]]> By: Jenny Placette https://adanmedrano.com/fundamentals-of-texmex-rice-and-beans/#comment-4 Mon, 17 Oct 2011 01:43:46 +0000 http://jmcommunications.com/wordpress/?p=404#comment-4 You are king of beans in my book. I have always used your method since the first day you showed me how easy it was to make these beans!!!

]]>