Return and Report: Breaking Bread with the Heathens

[_Blixa]

ahh, he always knows how to make a girl feel special!

[_Belial]

ahh, he always knows how to make a girl feel special!

He has decided he wants to have an orgy, eat babies, and climb trees this time. Does that work for you? Roughly a 5-hour possession.

[_Blixa]

So that's how "I" keep throwing out my ankle!

[_Trinity]

If you don't want lard, try this recipe alternative:

Refried Black Beans

2 Tbsp cooking oil (I use olive but you can use vegetable as well)
2 cloves of garlic (minced)
2 jalapeno chilies (take out seeds and chop good and fine)
1 small onion - chopped fine ( I always use red)
2 cans black beans (15 oz)
1 small can chipotle chili in adobo sauce (drain and chop)
1 tsp chili powder
1/4 tsp salt
1/2 tsp black pepper

Directions:

Heat oil in medium skillet (10 or 12 inch) to high. It should be good and hot but not smoking.
Stir the garlic, chilies and onion in the hot oil until tender and flavored through the oil.
Drop the heat to medium.
Add the black beans (do not drain and rinse), chipotle chilis, chili powder, salt and black pepper.
Stir the mixture and then mash on the beans.
Let simmer for 12 to 15 minutes on medium heat without a lid. Drop to low if the mixture tries to stick.

The black beans should be rather thick when done. If they are still thin and runny, just cook them a little longer. (if you like that faint smokey flavor, add about 2 Tbsp smoked bacon drippings to the oil)

[_harmony]

If you don't want lard, try this recipe alternative:

Refried Black Beans

2 Tbsp cooking oil (I use olive but you can use vegetable as well)
2 cloves of garlic (minced)
2 jalapeno chilies (take out seeds and chop good and fine)
1 small onion - chopped fine ( I always use red)
2 cans black beans (15 oz)
1 small can chipotle chili in adobo sauce (drain and chop)
1 tsp chili powder
1/4 tsp salt
1/2 tsp black pepper

Directions:

Heat oil in medium skillet (10 or 12 inch) to high. It should be good and hot but not smoking.
Stir the garlic, chilies and onion in the hot oil until tender and flavored through the oil.
Drop the heat to medium.
Add the black beans (do not drain and rinse), chipotle chilis, chili powder, salt and black pepper.
Stir the mixture and then mash on the beans.
Let simmer for 12 to 15 minutes on medium heat without a lid. Drop to low if the mixture tries to stick.

The black beans should be rather thick when done. If they are still thin and runny, just cook them a little longer. (if you like that faint smokey flavor, add about 2 Tbsp smoked bacon drippings to the oil)

This should work with canned pintos too, right? I usually eat my beans whole when I go to a Mexican restaurant, but I do love a good bean dip occasionally.

[_Trinity]

Yup, Harmony. I only use canned beans, I never soak/cook. There's just too much gas dealing with the raw stuff. *rolling eyes*

[_harmony]

Yup, Harmony. I only use canned beans, I never soak/cook. There's just too much gas dealing with the raw stuff. *rolling eyes*

Well, if I want chili, I do the slow cooker thing. I'm not a big fan of anyone's chili but my own, so I guess that makes me spoiled. But if I want bean dip, I use the canned ones.

[_Quinlansolo]

I just thought I would stop by to tell John and Scott what an enjoyable time I had at lunch today. They are good men, and my only regret was the shortness of time and not getting to meet John's wife or Scott's new girfriend. Perhaps we can do this again another day.

Thanks, -Wade Englund-

Is this mean you are on your way to apostasy by having liasons with these men?

[_Mister Scratch]

Lard = clogged arteries.

You guys should be greased up good!

Actually, unless I'm mistaken, lard contains half the cholesterol of butter. So, eat up! God created pig so that you might have joy.

[_moksha]

From the Wikipedia:

Industrially-produced lard, including much of the lard sold in supermarkets, is rendered from a mixture of high and low quality fat sources from throughout the pig. It is typically hydrogenated (which produces trans fats as a byproduct), and often treated with bleaching and deodorizing agents, emulsifiers, and antioxidants, such as BHT. Such treatment makes lard shelf stable. (Untreated lard must be refrigerated or frozen to prevent rancidity.)