Granny's
Olive
Sausage
Refried
Beans
1/2 pound pinto or black beans cooked
3 cups of beans broth
2 tablespoons finely grated strong, salty cheese
Toasted tortillas
1 Spanish chorizo
6 strips of bacon
1/2 cup picante sauce
3 tablespoons lard or bacon fat
20 small, pitted green olives, chopped
2 chiles jalapeņos en escabeche, chopped
Skin and crumble the chorizo, and chop the bacon. Cook over a slow flame,
covered, until most of the fat has rendered out. Add the lard to the pan and let
it melt. Add the beans, picante sauce and broth and cook them over a high
flame, mashing them. If they start to dry out and stick to the pan, add a little
more fat. When the beans have mashed to a coarse puree and are almost dry, add
about two-thirds of the olives and chilies. Roll the beans, then turn onto the
serving dish and garnish with the remaining olives and chilies. Sprinkle the
roll with the cheese and serve with the toasted tortillas
The world is a looking glass. It gives back to every man a true
reflection of his own thoughts.
- William Makepeace
Thackeray