That looks amazing, it’s on the list now! Thanks!
It wAs already a flavor bomb to which we were dumping Marie Sharps hot sauce. No way they’d notice
1 Like
1 Like
Love love Marie Sharps! So much flavor
Is it found in stores? Not that I need more condiments!
It’s not that unusual. It’s a habanero based hot sauce from Belize. The hot is not to spicy but very flavorful
Sometimes you’ll see it in regular markets
2 Likes
They have a variety of heat levels. I miss having it at our local Ralphs but it’s been gone for a good year now
2 Likes
They might have it at the Hot Sauce store at the Farmers Market if they’re still open. Is Hot Sauce considered an essential item? 
It is to me.
1 Like
They definitely do.
I was there yesterday, it’s open but I don’t go in anymore. Their or Daves was triple that at World Market
1 Like
They do have Marie Sharps in the Hot Sauce place in the Farmers Market the complete selection… but we get at Rancho Market on Redondo and Adams. They have really good house tortilla chips for chilaquilles. 
3 Likes
A little bean porn…
Spanish-style Giant Bean Salad w/Smoked Paprika & Celery
It wasn’t love at first bite but by about the 4th or 5th bite I was pretty much addicted.
Rancho Gordo white limas, tho’ the Royal Coronas would probably be a better choice.
Recipe courtesy of Serious Eats
8 Likes
Ooo! Thank you for posting that… I loved the Gigantes they used to sell in jar at Trader Joes and I’ve been wanting to get back to making beans with the hald bag of Marcella beans I have left over! Looking forward to having them with some Linguica I got at Huntington Meats…
3 Likes
3 Likes
does this thread have a refried beans recipe?
I don’t think so
Perfect timing! I just picked up these at Standings! Looking forward to making my frijoles colados!
But if you prefer a more commonly known type of refried beans recipe (Even then, I perfer to use Peruvian Beans over pinto)…
Quarter an Onion and chop into fine dice. Heat up a cast iron pan, put in some bacon fat (This is why we save bacon fat) and then melt the fat and add the onion with a little bit of salt (Depends on how salty your bacon fat is) and let it cook until brown. Not burnt… but a nice toasty edge… it will make all the difference. Then, add about a cup and a half of beans and about 1/2 cup of bean liquor. Let the onions get soft in the liquid. Add in a crushed Chili Piquin (We use one dried Chiltepin, but that is what we have… if you don’t have either, you can thinly sliced fresh Serrano or Jalapeno.) and mash. Turn off heat unless you want it to have a little bit of a drier texture.
If you are curious about Yucatecan Frijoles Colados…
Put a good amount of olive oil in a pan (It can be stainless, which ever you are fine using a masher in), and then add some garlic… let it soften just a little bit. Then add about 1 cup of beans and 1/2 cup of bean liquor. Add epazote (Dried from Penzeys is fine) and a crushed chili piquin (Or a couple of slices of Habanero) Then, mash and leave slightly soupy but still with body that you can smear on a torta (When it’s hot, it will appear too thin, but when it cools it will firm up a little bit…) Some places will put the beans into a blender before adding to the oil and garlic. Some really fancy places will put in a blender and then STRAIN through a colander (That is actually what Colandos mean). But for everyday cooking… It’s okay just to mash thoroughly.
Both recipes are extra delicious with home made beans, but can be made with Trader Joes Can of Beans (One can each)
–Dommy!
4 Likes
Ducal style?
Oh my Ducal… that is something else because that is Guatemalan. Actually you don’t want to read the ingredients in a can of Ducal. But damn… that stuff is super tasty… Worth picking up for when you are making 7 layer dip or are just too lazy… it’s the only can of refried beans I will buy…
They really are pretty good for canned. I love the rojos too!