RecipeMuncher

For years and years, I thought that refried beans were just an ubiquitous substance that automatically made its way onto the plates in most Mexican restaurants.  They always had the same mushy, pureed texture, with a few small lumps here and there.  They also almost always tasted the same, which was kind of bland.  I sometimes thought that their main purpose was to coat your tongue so that you wouldn’t notice if the rest of the food was bad. It wasn’t until a trip to New Mexico several (...)