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bob

On Mon, 11 May 2009 14:35:10 -0700 (PDT), shouted
from the highest rooftop:

>On May 11, 12:06*pm, Chemiker > wrote:
>> OK, got it. The herb Mrs. M. used to make the all-time bestest
>> frijoles refritos, was:
>>
>> EPAZOTE!
>>
>> If you have a good Hispanic market near, get this stuff.
>>
>> It make refried beans absolutely *sing*!
>>
>Most people use it when they cook the beans, not when they fry them.
>Epazote is somewhat bitter so you don't want to overdo it.
>Personally, I think it goes better with black beans than it does with
>pintos. -aem

Is it used fresh or dried? It's not something that is grown in New
Zealand (surprise, surprise), so it's doubtful that I can find fresh
Epazote, but I may be able to buy some online and have it shipped to
me.

Also - how much would you use? I usually make my beans from scratch
using 1/2 pinto beans, 1/4 black and 1/4 kidney. But sometimes I use
all pintos or all blacks.

--

una cerveza mas por favor ...

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