On Mon, 08 Oct 2012 20:23:00 -0500, "cshenk" > wrote:

>Brooklyn1 wrote in rec.food.cooking:
>
>> On Mon, 08 Oct 2012 11:03:06 -0500, "cshenk" > wrote:
>>
>> > Ema Nymton wrote in rec.food.cooking:
>> >
>> >> On 10/6/2012 2:45 PM, notbob wrote:
>> >>
>> >> > I got about 2 hrs of simmer time left, then will put in fridge
>> till >> > tomorrow when I cook up some long grain white rice and give
>> 'er a >> > try. I'll get back to y'all on the 'morrow.
>> >> >
>> >> > nb
>> >>
>> >>
>> >> If you can not find small red beans, use pinto beans.
>> >>
>> >> Becca
>> >
>> > Different flavor but nothing wrong with pintos and rice! I just
>> > made a pot of them on high for 6 hours (crockpot) then low for 12
>> > and had 2 ham hocks om there.
>> >
>> > I pretty much have refried beans execpt too liquid for that actual
>> > term.
>>
>> My usual is Cuban style (Moros y Cristianos), black beans and rice. I
>> prefer black beans for refried beans too. I also like black bean
>> soup.
>
>A good dish, I agree! Pintos was what i had on hand at the time so
>made that and now have several meals worth tucked away.

Pintos are good too. When highly seasoned it's really not possible to
tell which bean unless you open your eyes.