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Sharon[_5_]

"bob" > wrote in message
...
> 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.

Penzey's carries dried Epazote. I use about a teaspoon in Mexican dishes
that contain beans or spicy ingredients.

Sharon