Chile Relleno. Part 4. Rosie Makes Her Own Refried Beans.

Rosie is building a chile relleno in layers. Here's Layer 1. It's a Complex Intense Salsa Roja. Here's Layer 2. A more conventional Salsa, served warm. Here's Layer 3. Rosie's stuffing for the chiles. Now, Rosie's going to make her own refried beans. Let me start by saying I've never been a fan of refried beans. I shall show you pictures of refried beans:I find this unappetizing. This is not pleasing to me. Frankly, it disgusts me.

Come on, Rosie. Tell us how you really feel.

But I digest. (Thanks, Russ, for that one.) Back to my beans.

Pour the rinsed beans into boiling salted water.

Kidney beans take a bit longer than black beans. Maybe 50 minutes in all. I always rinse my beans first, then add to boiling, salted water. After about 20 minutes of simmering, I take my beans out and rinse them. Refresh the water. Add rinsed beans. Bring to boil. About 25 - 30 more minutes. Taste test for texture. However, this time, my recipe said to use the cooking water in the refried beans. No rinsing or refreshing water. This was hard for me to do, since I don't like the murkiness of the liquid. I persevered and followed the directions. One of the problems - among many - I have with refried beans is the texture. Another is the color. Yet another is the vagueness of flavor. I've never liked 'em. So, I'm trying to. To do so, I have to Rosie-ize the beans.

I chopped some red onion and a garlic clove.

Checked out the fridge and found some chorizo salami.

Mince that salami, Mr. Hawthorne!

Chorizo goes into the hot pan ...

... with a squirt of olive oil.

Chopped red onion into the mix.

Add in the cooked kidney beans and their cooking liquid.

Stir.

Add in some chicken stock.

Simmer a bit.

Mash.

That done, the above, is edible to me. Enjoyably so. It has texture. It has color. It has good flavor. And don't worry. I'm getting to the chiles rellenos soon. I just need to get everything else ready first.