Wiki source code of Killer Beanies
Last modified by Richard Johnson on 2024/10/07 20:58
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| author | version | line-number | content |
|---|---|---|---|
| 1 | Killer Beanies (on the loose) | ||
| 2 | |||
| 3 | |||
| 4 | 1 16oz can whole beans (black or pinto), rinsed | ||
| 5 | 2 16oz cans refried beans (Von's organic black, TJ's, or your favorite, opposite type of the whole beans) | ||
| 6 | 1 16oz can fire-roasted diced tomatoes | ||
| 7 | \\Cue the Swedish chef here: | ||
| 8 | \\About 1T dried oregano | ||
| 9 | About 1.5 tsp ground cumin (or as much as 1 T, everything's to taste, here) | ||
| 10 | A variable amount of black pepper, white pepper, cayenne pepper, ancho chili pepper, (chipotle pepper or "liquid smoke"), or hotness of your choice, to taste. Start at 1/4 tsp, depending on heat, and go up from there, keeping in mind that pepper heat increases over time. | ||
| 11 | |||
| 12 | Other things for consideration: | ||
| 13 | |||
| 14 | 1/2-1 tsp truffle salt | ||
| 15 | |||
| 16 | 1 tsp or more powdered lime juice (True Lime) | ||
| 17 | \\Combine all in a 2-3 qt pot, heat over medium low until hot, stirring occasionally after the initial mix. Keep an eye/ear out for it. Once it starts blooping, it's done. :-) Taste for salt/fat/acid/heat balance and adjust as necessary. Richard calls this recipe "Killer Beanies on the Loose," and thinks it should be the name of a rock band. :-D |
