HELLO, I'M JULIA CHILD.

WELCOME TO MY HOUSE AND TO MY KITCHEN AND TO ANOTHER CULINARY ADVENTURE WITH ONE OF AMERICA'S MASTER CHEFS.

JOINING ME TODAY IS ONE OF THE GREAT PRACTITIONERS OF MEXICAN COOKING IN THE U.S.A.

IT'S RICK BAYLESS...

CHEF OWNER OF THE FRONTERA GRILL IN TOPOLOBAMPO, IN CHICAGO.

CHEF RICK BAYLESS IS GOING TO COOK US SOME MEXICAN SOUL FOOD FEATURING BLACK BEANS AND TORTILLAS.

YES, IT'S CALLED... WHAT'S IT GOING TO BE?

IT'S CALLED CHILAQUILES DE FRIJOL.

AND ANYTHING BASICALLY THAT IS MADE... THAT'S CALLED CHILAQUILES... MADE WITH TORTILLAS THAT ARE FIRST FRIED UNTIL CRISPY AND THEN SIMMERED IN A SAUCE IS JUST SOUL FOOD.

AND THIS PROBABLY IS THE MOST SOULFUL OF ALL OF THEM BECAUSE THE SAUCE IS NOT MADE FR OM TOMATOES OR FROM TOMATILLOS IT'S MADE FROM BLACK BEANS.

AND THAT'S WHERE, OF COURSE, WE HAVE TO START WITH THE RECIPE.

I'VE ALREADY RINSED SOME BLACK BEANS.

WHEN YOU'RE WORKING WITH BLACK BEANS, OR PINK BEANS -- OR PINTO BEANS... YOU ALWAYS NEED TO CHECK OVER THEM TO MAKE SURE THAT TH ERE'S NO STONES IN THEM.

USUALLY THEY COME PRETTY CLEAN THESE DAYS.

BUT IF YOU BUY THEM IN BULK, ESPECIALLY LOOK AT THEM.

RINSE OFF ANY DUST.

AND THEY'LL GO INTO A SMALL SAUCE PAN WITH FIVE CUPS OF BROTH.

THIS COULD BE DONE WITH WATER IF YOU WANT.

HOW MANY CUPS OF BEANS DID YOU HAVE IN THERE?

ONE AND A QUARTER CUPS IS WHAT WE STARTED WITH.

SO WE'RE GOING TO PUT THAT ON WITH HALF OF A ROUGHLY CH OPPED WHITE ONION.

THAT'S THE ONION MEXICANS ALWAYS USE I UNDERSTAND?

THE WHITE ONE IS ALWAYS US ED IN MEXICAN COOKING.

IT'S GOT SUCH A CLEAN FLAVOR TO IT.

AND FOUR CLOVES OF GARLIC.

THESE ARE ALREADY PEELED.

I'M JUST GOING TO ROUGHLY CHOP THEM.

AND THEY DON'T HAVE TO BE CHOPPED TOO FINELY BECAUSE THEY WILL SORT OF CO OK TO A REAL SOFTNESS AND THEN WE'RE GOING TO PUREE THEM TO MAKE TH E BLACK BEAN SAUCE.

OH.

AND THAT WILL GO IN THERE.

NOW THE TWO MORE UNUSUAL IN GREDIENTS HERE.

ONE IS THE CHILE CHIPOTLES THAT IS A JALAPENO TH AT HAS BEEN ALLOWED TO RIPENED UN TIL ITS FULLY RED.

THEN IT IS DRIED OV ER A SMOKEY FIRE AND IT PICKS UP TH ESE WONDERFUL, SM OKEY CHARACTERISTICS BUT IT'S ALSO QUITE HOT.

THEY COME TWO DI FFERENT WAYS.

ONE IS IN TH E DRIED STATE AND THE OTHER IS IN A TOMATO-Y SAUCE CALLED AN ADOBO.

AND YOU CAN SEE TH E STEM IS REMOVED.

IF YOU CUT IT IN HALF LIKE THAT -- YOU HAVE TO WATCH BECAUSE THEY'RE QUITE HOT.

IF YOU GET VERY MUCH OF IT ON YOUR FINGERS AND THEN TOUCH YOUR EYES FO R INSTANCE YOU REALLY WILL FE EL THAT BURN.

ARE YOU TAKING THE SEEDS OUT?

I SCRAPED TH E SEED POD OUT.

AND THAT'S OVER THERE.

AND WE'LL PUT THAT ON E CHILE CHIPOTLE... JUST ONE IN THERE?

JUST ONE OF THEM IN THERE WE'LL COME BACK TO THAT IN JUST A LITTLE BIT BECAUSE WE'RE GOING TO USE IT AGAIN WHEN WE MAKE TH E CHILAQUILES.

AND THEN, LASTLY, FOR A GARNISH IN THE DISH... A COUPLE OF TEASPOONS OF THIS... AND THAT'S A KIND OF... A GOOD TOMATO-Y... ...CHILE TOMATO.

YEAH, YOU KNOW, TH IS IS REALLY GOOD IF YOU ADD IT TO BARBECUE SAUCE BECAUSE IT HAS THAT HEAT AN D TOMATO FLAVOR.

A COUPLE OF TEASPOONS.

DOES THAT COME IN A CAN?

YES, WE USUALLY FI ND IT IN A CAN.

THIS IS THE CAN TH AT IT CAME IN.

YEAH.

AND THEN THE OTHER UNUSUAL IN GREDIENT IS THE EPAZOTE.

EPAZOTE IS USED EXTENSIVELY IN CENTRAL AND SOUTHERN MEXICO I'VE ALWAYS HEARD OF IT.

AND SOMEONE SAID IT TOOK THE GAS OUT OF BEANS.

THAT'S, THAT'S WH AT THEY SAY.

IS THAT TRUE?

IT CERTAINLY IS TH E LORE IN MEXICO THAT IT REALLY HELPS TH AT WAY.

IN FACT, IT'S ONE OF THOSE SO RT OF PUNGENT FLAVORS.

ONCE YOU GET USED TO THAT FLAVOR IT'S ONE YOU GO BACK TO OV ER AND OVER AGAIN AND IN MANY WAYS IT CONGERS UP -- IT'S ALL OF THE FLAVORS OF MEXICO FOR ME.

IT GROWS VERY, VERY EASILY IN THE UNITED STATES AND...

I DON'T...

...MOST PEOPLE PU LL IT OUT OF THEIR GARDENS NOT KNOWING WH AT IT IS.

AND DO YOU THINK THAT IT DOES WHAT THEY SAY?

I THINK IT DOES, YE AH.

I THINK IT REALLY HELPS.

BLACK BEANS ARE ALWAYS CO OKED WITH IT AND OCCASIONALLY IT'S US ED IN ITS RAW FORM -- BUT USUALLY COOKED.

NOW, WE JUST PUT THE BRANCH IN THERE JUST LIKE THAT BECAUSE AS WITH TH E ONIONS AND GARLIC IT'S GOING TO BE BLENDED IN TO OUR FINAL SAUCE.

AND JUST ONE BRANCH WILL DO THE WORK?

JUST ONE BRANCH.

OH, YES, ABSOLUTELY.

IT TAKES A COUPLE OF HOURS TO COOK THOSE.

SO WE'VE ALREADY BEEN DO ING THAT TWO HOURS NOW.

AND THEY SHOULD BE PA RTIALLY COVERED WHILE THEY'RE COOKING.

AND THAT WAY ALL OF THE JUICES DO N'T EVAPORATE AND YOU END UP WI TH A DRIED... ...A DRIED BEAN IN THE POT.

AND YOU CAN SEE JU ST HOW... ...HOW JUICY TH EY ARE.

AND THERE'S YOUR EPAZOTE.

...THAT BRANCH OF EPAZOTE.

NOW WE'RE GOING TO PUT THOSE IN TO THE BLENDER.

I'LL TAKE THE TOP OFF.

AND WHEN YOU'RE BLENDING AN YTHING THAT IS HOT BE VERY CAREFUL NO T TO PUT THE TOP ON TIGHTLY.

MOST BLENDERS HAVE A REMOVABLE TOP PIECE.

THIS ONE DOES.

THIS ONE CERTAINLY DOES.

IN FACT, IT'S VERY EASY TO TAKE THIS ONE OUT.

AND THERE GOES ALL OF OUR BLACK BEANS.

AND YOU GET TH E EARTHY SMELL OF THOSE DELIGHTFUL BEANS.

AND THEN, IN GO, TA KE THE TOP OFF...

I'M GOING TO COVER THIS JU ST LIGHTLY HERE.

[blender churning] AND THAT'S PRETTY MUCH IT.

WHY DO YOU TAKE THE TOP OFF AND PUT A TOWEL ON WHEN IT HAS A COVER?

YOU CAN SEE TH AT SOME OF BEANS GO T ON THE TOWEL.

YEAH.

IF I LEFT THAT OFF IT MIGHT SPLASH UP.

BUT SUPPOSING YOU LEFT IT ON?

IF YOU DID THAT YOU CAN BLOW TH E TOP RIGHT OFF... OH, I DON'T WANT THAT.

...BECAUSE THE STEAM EX PANDS IN THERE I SEE.

I SEE, AND BLOW THE LID RI GHT OFF.

SO THIS GIVES YOU A LITTLE AIR.

ABSOLUTELY.

I SEE.

NOW, THE TORTILLAS WE'RE GOING TO USE ARE SOME GOOD, FR ESH-MADE CORN TO RTILLAS -- NOT FLOUR TORTILLAS.

I PREFER TO BUY THE ONES THAT ARE WRAPPED IN PAPER RATHER THAN THE PLASTIC.

I ALWAYS DO IT BECAUSE IT US UALLY MEANS THAT THEY COME FROM A LOCAL PLACE AND THE ONES IN PLASTIC COULD BE MADE WH O-KNOWS-WHERE.

AND THEY TEND TO MADE WI TH PRESERVATIVES I LOOK FOR ONES THAT HA VE A NICE FRAGRANCE.

THEY HAVE FRESHNESS TO THEM.

YOU CAN SEE HOW SOFT TH EY ARE.

AND I THINK THAT REALLY GI VES THEM... WELL, THERE IS JUST AN AMAZING DIFFERENCE BETWEEN THESE AND TH E ONES YOU GET IN...

I WONDER WHAT CITY THESE COME FROM?

THESE COME FROM CHICAGO.

THERE'S TORTILLA FA CTORIES ALL OVER TH E UNITED STATES.

SO IT'S EASY TO GET TORTILLAS FR OM A LOCAL FACTORY THAT ARE GOING TO HAVE A... JUST LOOK IN THE YELLOW PAGES.

THAT'S EXACTLY WH AT I DO.

EVERY TIME I GO TO ANY OTHER CITY AND I WANT TO BUY TORTILLAS.

I'LL TAKE A COUPLE OF THESE CORN TORTILLAS AND CUT THEM INTO HALF INCH STRIPS AND FRY THEM.

THEY'RE ACTUALLY BETTER IF THEY'RE A LITTLE STALE BECAUSE THEY'LL FRY UP QU ITE A BIT CRISPER.

AND FOR CERTAIN MAKE SURE YOUR OIL IS HOT.

I ALWAYS PUT ONE IN TO SEE IF IT'S GOOD AN D BUBBLY LIKE THAT.

WHAT OIL ARE YOU USING ON THIS?

I'M USING CORN OIL.

I LIKE THE FLAVOR OF THE CORN TORTILLAS THAT ARE FRIED IN THE CORN OIL.

AND YOU WANT THESE TO CONTINUE TO FRY UNTIL MOST OF THE BUBBLES HA VE STOPPED.

YOU CAN SEE ALREADY THAT THERE'S MUCH FEWER TH AN THERE WERE WHEN WE FIRST PUT THEM IN.

AND THE SORT OF DRIER AND STALER YOUR TORTILLAS ARE THE QUICKER THEY'LL FRY.

THE CRISPER THEY'LL BE.

AND YOU'LL SEE EV EN LESS BUBBLES WHEN YOU FIRST PU T THEM IN THERE.

IF YOU KNEW YOU WERE GOING TO DO IT YOU COULD LAY THEM OUT ON A RACK OR SOMETHING.

YOU COULD, THAT'S WH AT I USUALLY DO.

JUST LAY THEM OUT FOR A FEW MINUTES AND THAT KIND OF DR IES THEM OUT.

YOU SEE, WE'VE FRIED A BUNCH MORE.

THAT'S 12 TORTILLAS IN TOTAL TO GO WITH TH IS BLACK BEAN SAUCE.

HOW MANY IS THAT TO SERVE?

THIS WILL SERVE FOUR AS A LIGHT ENTREE, VE GETARIAN ENTREE.

OR IF YOU SERVE IT AS AN ACCOMPANIMENT IT'LL SERVE SIX TO EIGHT.

THAT IS NICE AND CRISP ISN'T IT?

YEAH, VERY NICE.

AND YOU CAN SEE TH E COLOR THERE.

WE'VE GOT A BIG HEAVY POT AND YOU WANT TO CHOOSE A SKILLET OR A DEEP SKILLET LI KE THIS THAT'S ABOUT 12 INCHES ACROSS.

WE'LL PUT ALL OF OUR CRISPY TO RTILLAS INTO THE POT AND THEN WE HAVE THE BLACK BE AN SAUCE ALREADY PUREED.

NOW THAT BLACK BEAN SAUCE IS PRETTY MUCH THE... A COARSE PUREE.

YOU DON'T WANT IT TO BE TOO SMOOTH -- YOU WANT TO GET SO ME GOOD TEXTURE OU T OF IT.

AND IN GOES TH E BLACK BEAN SAUCE.

AND THE EPAZOTE HAS BEEN PUREED WITH IT?

RIGHT.

ONE THING I DIDN'T TALK ABOUT WAS THE CONSISTENCY OF THAT SAUCE.

YOU WANT IT TO BE ABOUT TH E CONSISTENCY OF...

I'LL GET THAT OUT OF YOUR WAY.

...OF LIGHT CREAM SOUP.

AND MINE WAS JUST A LITTLE THICK SO I'M GOING TO STIR IN A BIT MORE BROTH.

YOU DON'T WANT THIS TO BE TOO THICK AT THE START BECAUSE THE TORTILLAS WI LL ABSORB THAT SAUCE AND WE WANT THE TEXTURE TO BE FAIRLY LIGHT.

AND WE'VE GOT ON E MORE CHILE CHIPOTLE TO ADD TO THAT AT THIS POINT.

THIS IS A LITTLE PIECE OF ONE.

IT'S NOT EVEN A FULL CHILE TH AT WE'RE GOING TO SLICE.

I'M GOING TO DO IT WI TH THE ADOBO THAT IT'S PACKED IN, AN D THE WHOLE SHEBANG.

AND IF YOU DON'T WANT IT TO BE SPICY AT ALL YOU DON'T HAVE TO PUT MO RE OF THIS IN.

AND THE EPAZOTE LEAVES...

THIS WILL BE A CHANCE TO REALLY TASTE THOSE IF YOU HAVE TH ESE EPAZOTE... NOW FOR PEOPLE WHO DO N'T HAVE EPAZOTE... YOU COULD LEAVE IT OUT EN TIRELY IF YOU WISH.

OR YOU COULD PUT IN SO ME SPRIGS OF CILANTRO.

I THINK WE'VE GOT SI X, SEVEN...

EIGHT OF THESE LEAVES WE 'LL PUT IN THERE.

AND THEN STIR IT AL L UP TO MIX AND WE'LL LET THIS COOK, IT DOESN'T TAKE VERY LONG.

IT DEPENDS ON WH AT YOUR HEAT IS.

WELL, THEN YOU UNCRISP THE TORTILLAS?

THAT'S CORRECT, YEAH.

THAT'S SORT OF ST RANGE SOUNDING BUT IT'S ALWAYS WHAT CH ILAQUILES ARE ABOUT... TO CRISP FRY TH E TORTILLAS FIRST AND THEN TO SIMMER THEM UN TIL THEY BEGIN TO SOFTEN.

BUT THEY'VE HAD A DIFFERENT TASTE JUST FROM BEING FRIED, HAVEN'T THEY?

EXACTLY.

THERE'S A LOT OF THINGS AR OUND THE WORLD WHERE PEOPLE WI LL FRY THINGS AND THEN SOFTEN THEM IN A BROTH OR IN SOME SORT OF SAUCE.

OKAY, WE ARE GOING TO PUT THE INGREDIENTS FOR THE GARNISHES TO GETHER NOW.

WE HAVE SOME STRIPS OF THE CHIPOTLES AL READY DONE.

WE'RE GOING TO USE SOME...

THIS IS LIKE HO MEMADE SOUR CREAM, CR EME FRAICHE THAT'S WHAT THEY USE AL WAYS IN MEXICO.

IT'S GOT A GOOD NU TTY TASTE TO IT.

VERY RICH, NO T TOO ACIDIC.

AN AVOCADO.

MY WAY OF DICING AN AVOCADO IS TO GO... DID AVOCADOS ORIGINATE IN MEXICO?

IN MEXICO, AB SOLUTELY.

THAT'S WHAT I THOUGHT.

I GO STEM TO BLOSSOM CU TTING AROUND AND THEN TWIST.

AND WITH A SPOON... NOW FIRST I'VE GOT TO GET RID OF THE SEED.

WITH THE KNIFE LIKE THAT WELL, YOU CAN EVEN JUST SO RT OF POP IT OUT AND THEN SCOOP OUT TH E FLESH OF THE AVOCADO.

THESE ARE THOSE HASS AVOCADOS.

ARE THEY THE BEST?

PROBABLY NOT TH E BEST FOR FLAVOR BUT THEY'RE CERTAINLY TH E BEST TO WORK WITH.

ONCE THEY BECOME FU LLY RIPE YOU CAN PUT THEM IN THE REFRIGERATOR FOR A WEEK OR MORE WI THOUT THEM DARKENING.

SHOW US HOW WE KNOW THAT THIS IS RIPE.

OH, JUST TOUCH -- IF IT GIVES A LITTLE BIT THEN YOU KNOW TH AT IT'S READY.

IT GIVES JUST A LITTLE BIT -- YOU DON'T WANT IT TO O MUSHY AS A GARNISH.

THAT'S CERTAINLY RIPE.

SO WE'VE DICED TH E AVOCADO.

WE'VE GOT ALL OF OUR GARNISHES.

AND WE'VE TALKED ABOUT AL L OF THEM EXCEPT FOR THE CHEESE.

LET'S GIVE THIS A QUICK STIR AND MAKE SURE IT 'S NOT...

IT'S READY TO GO.

WE'LL JUST TURN THAT CO MPLETELY OFF.

CAN YOU SEE HOW THAT HA S THICKENED UP?

YES, IT HAS, VERY DEFINITELY.

BUT IT'S NOT GOTTEN TO O THICK.

THERE'S YOUR EPAZOTE LEAVES.

YOU CAN SEE THEM IN THERE.

AND THE LAST GARNISH IS THE QUESO ANEJO.

WHAT'S THAT?

THIS IS ACTUALLY A CHEESE FROM MEXICO.

IT'S MADE IN VERY MUCH TH E SAME STYLE AS SORT OF PARMESAN...

IT'S GOT THAT... OH, MM-HMM.

...BUT WHEN YOU TA STE IT IT IS A LITTLE BIT MORE LIKE A DRY FETA CHEESE.

IT'S GOT A GOOD TANG.

WHAT'S THE NAME OF IT?

QUESO ANEJO WHICH IN SPANISH MEANS "AGED CHEESE."

"AGED OLD CHEESE."

YEAH, EXACTLY.

I'M GOING TO GET TH E PLATTER THAT I HAVE HERE FR OM GUANAJUATO... NORTH CENTRAL MEXICO.

ISN'T THAT ANOTHER PRETTY PLATTER.

I LOVE THE CERAMICS TH AT COME FROM MEXICO.

YOU'RE GOING TO START A TOURIST BOOM I HOPE SO.

EXCUSE ME, I'M GOING TO GRAB THE PAN.

NOW, THIS NEEDS TO BE PR ESENTED IN A PLATTER THAT'S SOMEWHAT DEEP BECAUSE IT IS KIND OF SOFT.

NOW WE'RE GOING TO DRIZZLE OVER... YOU COULD JUST USE SOUR CREAM, TOO?

IF YOU USE SOUR CREAM IT'S PREFERABLE TO STIR IT UP WITH A LITTLE BIT OF MILK TO SOFTEN IT OR MAYBE SO ME HEAVY CREAM.

THIS IS ABOUT A HALF CUP DR IZZLED OVER.

AND NOW THE CHEESE.

FAIRLY SALTY?

YEAH, VERY SALTY, IN FACT.

IT USED LIKE PARMESAN IN SMALL AMOUNTS JUST TO ADD THAT KIND OF A THING TO... NOW THESE ARE THE SAME... CHIPOTLE PEPPERS.

THESE ARE NOT SO HOT?

NO, THESE AR E QUITE HOT.

THEY'RE AS HOT AS A JALAPENO WOULD BE.

OH, MM-HMM.

AND LASTLY, TH E DICED AVOCADO OV ER THE TOP.

NOW, IF YOU'RE SERVING TH IS BUFFET STYLE MAKE SURE YOU MAKE IT AT THE LAST MINUTE.

YOU CAN FRY THE TORTILLA ST RIPS AHEAD OF TIME.

MAKE THE BLACK BEAN SAUCE AH EAD OF TIME.

PUT THE DISH TOGETHER, TH AT FINAL SIMMERING RIGHT AT THE LAST MINUTE.

I'LL PUT ON A COUPLE LA ST PIECES OF AVOCADO.

AND IT'S READY TO TAKE TO THE TABLE.

THAT'S LOVELY, RICK.

WELL, I THINK YOU'LL RE ALLY LIKE IT.

AS I SAID, IT'S A VERY SO ULFUL KIND OF DISH AND IN SOME WAY SATISFIES A CERTAIN HUNGER THAT YOU CAN'T SATISFY IN ANY OTHER WAY.

A PRIMEVAL SOMETHING OR OTHER.

I HOPE SO.

THANK YOU.

YOU'RE WELCOME.

AFTER WE DID THAT OTHER BEAN DISH I TOLD RICK I'D LOVE TO SEE HO W HE MAKES REFRIED BEANS.

SO THAT IS WHAT WE'RE GOING TO HAVE, FRIJOLES REFRITOS.

REFRITOS, I WOULD BE VERY HAPPY TO SHOW YOU HOW TO DO IT.

IT'S A SIMPLE KIND OF PROCESS.

YOU CAN USE THE SAME BEANS THAT WE STARTED WITH.

IT'S GOT A BIT OF CHIPOTLE PEPPER SO IT WILL GIVE A LITTLE SPICINESS.

A LITTLE SMOKINESS TO IT.

AND IF YOU HAD TH OSE BLACK BEANS COOKED WITH THAT EPAZOTE YOU'VE GOT A GREAT FL AVOR COMBINATION.

NOW, WE'VE COOKED THE BEANS ALREADY WITH HALF A WHITE ONION AND WE'RE GOING TO ADD AN OTHER HALF INTO THEM BY SAUTEING THAT FIRST.

WE'LL GIVE IT... THAT GREAT KNIFE OF YOURS.

YEAH, I LOVE THAT KNIFE.

IT'S FLAT ON THE BOTTOM SO IT'S...

I'VE NEVER SEEN ONE LIKE THAT.

...IT'S QUITE EASY TO USE.

WE'LL PUT THOSE IN TO THE SKILLET WITH A LITTLE BIT OF YOUR HOMEMADE RE NDERED PORK FAT.

THIS IS SOMETHING WE SHOULD TALK ABOUT.

YE S. SOME PEOPLE ARE JUST SO TERRIFIED BY... LARD, NO!

THAT'S RIGHT.

NOW, NUMBER ONE, IF WE'RE TALKING AB OUT FLAVOR -- IT WILL GIVE THIS AN AUTHENTIC KIND OF FLAVOR THAT'S VERY TRADITIONAL IN ONE REGARD -- VERY RICH AND MEATY IN ANOTHER.

BUT ONE THING AB OUT PORK FAT IT HAS HALF TH E CHOLESTEROL OF BUTTER.

I KNOW, WE'VE INQUIRED A LOT ABOUT THAT.

HALF THE CHOLESTEROL OF BUTTER BUT IT HAS MORE SATURATED FAT.

THAT'S RIGHT.

THEY ABOUT BALANCE EACH OTHER OFF.

I THINK THEY DO IT'S NOT SOMETHING TO BE...

MOST OF US AREN'T CO MPLETELY AFRAID OF BUTTER AND THE SAME SHOULD HOLD WITH PORK FAT BECAUSE IT'S SUCH A WONDERFUL OPTION.

IT'S A WONDERFUL FLAVOR.

BUT YOU COULD CERTAINLY US E VEGETABLE OIL.

BUT IT'S LIKE MAKING A TAMALE WITH OLIVE OIL RATHER THAN LARD.

IT'S JUST TERRIBLE.

IT WON'T GIVE YOU TH E RIGHT FLAVORS.

NO.

THE RIGHT TEXTURES.

AND IT'S CERTAINLY NOT AU THENTIC IN ITS FLAVOR IF YOU DO IT THAT WAY.

WELL, MY FEELING IS...

IF YOU DON'T MAKE IT RIGHT, DON'T MAKE IT.

YES, RIGHT.

PICK SOMETHING ELSE.

WELL, AND ALL FOODS HA VE THEIR PLACE AND IF YOU WANT TO DO SOMETHING FOR SPECIAL OCCASIONS AS WELL I KEEP SAYING TO EVERYBODY WE'RE TALKING ABOUT DIETS, NO T JUST SINGLE DISHES.

EXACTLY.

AND WE ALWAYS BA LANCE THINGS OUT.

WHEN YOU HAVE A DISH TH AT'S GOT HIGH FAT THEN YOU EAT A SALAD... OR AN APPLE.

...OR SOMETHING LI KE THAT.

COULD YOU STIR TH AT FOR ME?

SURE, OKAY.

I'M GOING TO CHOP SO ME GARLIC.

AND WE'VE GOT THIS GO OD COUPLE... YOU WANT THESE TO BROWN?

WE DO, YES.

THAT WILL GIVE IT TH AT TOASTY, RO ASTY FLAVOR.

I'M PEELING TWO LA RGE CLOVES OF GARLIC BECAUSE I LIKE GARLIC.

THIS IS THE PURPLE GARLIC WHICH I THINK HAS SUCH A GREAT FLAVOR TO IT.

A BIT MORE PUNGENT TH AN WHITE GARLIC.

AND WHEN YOU MAKE A GOOD SOUP OUT OF PURPLE GARLIC IN THE SPRINGTIME IT'S SUCH A TREAT.

MMM, I LOVE GARLIC SOUP.

AND ONCE THOSE ONIONS HAVE GOTTEN NI CELY BROWNED... YOU SAW WE WERE DO ING THAT OVER A FAIRLY HI GH FIRE.

YEAH, WELL, THIS IS NOT TOO HIGH.

AND I LIKE TO MINCE TH E GARLIC QUITE FINE BECAUSE IT ONLY COOKS FO R A SHORT PERIOD OF TIME.

AGAIN, EVERYONE MAKES TH ESE BEANS DIFFERENTLY.

THERE'S NO HARD AN D FAST RULE IN TERMS OF PROPORTION.

IF YOU LIKE MORE GARLIC, AD D IT IN.

IF YOU LIKE LESS, PU T LESS IN.

BUT COOKING THE GARLIC MAKES IT... SOFTENS AND SWEETENS IT.

IT SWEETENS IT A LOT.

BUT IN THIS CASE -- IT ONLY COOKS FO R A SHORT TIME.

NOW THOSE ARE BROWN, AREN'T THEY?

YEAH.

IT'S VERY AROMATIC FR OM THAT GARLIC.

AND LET ME SEE...

REMEMBER THE EPAZOTE SPRIG THAT WAS IN THERE?

YEAH.

I WANT TO SEARCH IT OUT.

WE DON'T WANT THAT IN OUR REFRIED BEANS.

WELL, IT'S GIVEN IT S FLAVOR AND IT'LL JUST BE KIND OF STRINGY.

NOW, WITH A SLOTTED SPOON WE'LL TAKE THE BEANS OUT AND PUT THEM IN WITH TH E ONIONS AND GARLIC.

WHAT MAKES THESE BEANS SO GOOD IS THE ONIONS AN D GARLIC THAT HAVE BEEN BR OWNED THERE.

AND EVEN THOUGH I USED TWO TABLESPOONS OF PORK FAT AS OUR FRYING MEDIUM THEY'RE NOT GOING TO COME OUT AS GREASY.

NO.

A LOT OF TIMES IN SOME RESTAURANTS YOU'LL FIND SOME SO RT OF SHINY, GREASY AND I RELY MORE ON TH E FLAVOR FROM A GOOD HOMEMADE RE NDERED PORK FAT SO THAT A LITTLE GO ES A LONG WAY.

IT GIVES YOU THAT GO OD ROAST PORK FLAVOR WITHOUT HAVING TO ADD A LOT.

AND ALSO THE ONIONS AND GA RLIC BOOST THE FLAVOR.

WHAT WE'RE DOING IS TO MASH IT WITH THE BACK OF A WOODEN SPOON.

THAT'S THE WAY I PREFER TO DO IT AT HOME.

YOU COULD USE A POTATO MASHER.

I'LL MOVE THIS SPOON OU T OF THE WAY AND THAT WILL US UALLY GO AT IT A LITTLE BIT MORE QUICKLY.

IT'S GETTING QUITE THICK.

WE'RE GOING TO ADJUST THAT BY ADDING BACK MORE OF THE COOKING BROTH.

WHEN DO YOU SERVE REFRIED BEANS?

YOU CAN SERVE IT AS AN ACCOMPANIMENT TO A SIMPLE MEAL JUST AS YOU WOULD MA SHED POTATOES OR SOMETHING LIKE THAT.

OR MAYBE FOR BREAKFAST WITH EGGS OR... WITH EGGS, OH , I LIKE THAT.

LET'S PUT A LITTLE MORE OF THE BROTH BACK INTO IT.

STIR IT.

I LIKE THEM FA IRLY COARSE... LIKE THIS, NO T TOO PUREED.

I'D NEVER PUT THEM IN A FOOD PROCESSOR OR A BLENDER... OH, NO!

...IT TURNS THEM TO MUSH.

AND YOU WOULDN'T KNOW WHAT THEY WERE.

YOU WOULDN'T.

AND THEY'D TURN TO A PALE GRAY COLOR.

AND I LIKE THE FLAVOR OF THE BLACK BEANS SO MUCH AND PART OF TH E ENJOYMENT OF EATING THEM IS JUST THE FACT TH AT THEY'RE SO DARK.

SO EARTHY LOOKING.

THESE WILL TAKE ABOUT A TEASPOON OF SALT.

THAT'S BECAUSE THEY DIDN'T HAVE ANY SALT WHEN YOU COOKED THEM.

YOU NEVER COOK BEANS WI TH SALT.

IF YOU DO, THEY'LL TEND TO TOUGHEN ON THE OUTSIDE BEFORE THEY'RE COOKED ALL THE WAY THROUGH.

OH, WELL THAT'S GOOD TO KNOW.

SO THE SALT IS ADDED IN THE END.

UNTIL THE VERY END, AN D THEN YOU SEASON IT.

AND I THINK THEY'RE JU ST ABOUT READY EXCEPT FOR THE GARNISHES.

I WANT TO CHECK OU R SEASONINGS.

I THINK THAT...

I'LL HAVE A LITTLE TASTE OF THAT.

YOU CAN TASTE TH E SMOKEY CHILE WHICH IS SORT OF UNUSUAL FO R THE FRIED BEANS.

MMM.

I'VE GOT ANOTHER BE AUTIFUL.... THAT IS GOOD.

GOOD.

I'VE GOT ANOTHER BE AUTIFUL PLATTER HERE.

THIS IS THE WAY TO SERVE THEM BUFFET OR PASS THEM FAMILY-STYLE AT THE TABLE.

PILE THEM UP THAT WAY.

AND THIS IS TH E SAME CHEESE THAT WE USED ON TH E CHILAQUILES...

THE QUESO ANEJO.

GET A LITTLE OF THAT...

CHEESE ANTIQUE OR OLD...

THE OLD CHEESE.

AND THE ONE TH AT'S GOT THAT SORT OF PUNGENT PARMESAN-LIKE.

COULD YOU SERVE THESE WITH SOUR CREAM?

OH, CERTAINLY, ACTUALLY, IT'S DONE MORE ON THIS SIDE OF THE BORDER THAN IT IS ON THE OTHER.

I COULD IMAGINE, YES.

OH, THAT'S NICE.

AND THEY ALMOST ALWAYS SE RVE THE BEANS... AND ARE THESE THOSE SAME...

...THE SAME TORTILLAS, BU T CUT INTO TRIANGLES.

THEY HAVE A MUCH BETTER TASTE THAN THE STORE BOUGHT.

YES, THOSE ARE MADE WI TH A VERY COARSE GR OUND CORN AND THIS IS A VERY FINE GR OUND CORN SO THESE COME OUT LI GHTER AND FLAKIER.

THAT'S LOVELY.

THEY ADD A SPECIAL CR UNCH AND TEXTURE THAT EVERYONE IN MEXICO CE RTAINLY LIKES AND I KNOW THAT I DO.

WELL, THAT'S LOVELY.

I'VE ALWAYS WANTED TO KNOW HOW TO DO THOSE.

GOOD.

THANKS EVER SO MUCH.

OH , IT'S MY PLEASURE.

IT'S SUCH GREAT FUN TO BE HERE.

Julia: BON APPETIT.