Leftover beans and their broth went into the blender and became a sauce. I always forget to do this and it's a shame. I actually like it better than refried beans in some ways.
Over scrambled eggs and a little parma cheese, it's perfect.
I'd think it would be fine as a sauce for tamales.
um, I dreamed about the new beans … the Silvias … that are going to be in the mail to me (2 pounds!). They were insanely good – so creamy, so flavorful. I got to meet the farmer in my dream too. I woke up hungry for chilaquiles …. Seriously, what does it say about me that I am dreaming about eating Rancho Gordo beans! I think it says about you that you do a fabulous job with your blog!
mmmmmmm….
That is the perfect sauce for enfrijoladas — coat corn tortillas with the sauce the same way you would if you were making enchiladas, then serve with whatever garnish floats your boat. (I prefer shredded poached chicken and a little bit of queso anejo.) Pure heaven.
Whenever we visit family in Oceanside down by San Diego, we eat at a little restaurant called Johnny Manana’s. I think Johnny was Costa Rican, but the ladies who do the cooking may not be. We love the food, which is different than your typical Tex-Mex, and delicious (cheap too). They make wonderful, salsa-ee Huevos Rancheros, with which they serve a soupy type of refried bean and tortillas that I would love to duplicate. They’re smaller than Pinto beans when cooked but a similar color, and the bean broth is to die for.The dish looks similar to the photo above, but doesn’t look like it’s been through a blender. I’m jonesing for those beans, and need to figure out how to make them at home. Please. Help me!