From Haute Cuisine to Home Comfort Chef Mike Brown’s Refried Beans Anchor an Episode of “Relish” Season 6
INSTRUCTIONS 1. Soak & Drain Beans: Soak beans overnight. Drain when ready to cook. 2. Sauté the Base: In a large pot, heat 3 tbsp pork lard. Add shallots, garlic, poblano, bacon, and spices. Sweat gently until soft and golden. 3. Add Liquid: Add 4 cups water and chicken base; stir to dissolve. 4. Add Beans: Add soaked beans. Add more water to cover by 1 inch. Place a parchment “cartouche” directly on the surface to limit evaporation. 5. Simmer: Cook gently 4–6 hours, stirring occasionally. Reduce until liquid sits 3–4 inches below the beans. 6. Mash & Finish: Heat 3 tbsp pork lard separately until hot, then pour into beans. Mash about 75% of the beans—leave some texture. 7. Season: Add kosher salt to taste. Serve warm.
The sixth season of “Relish,” the James Beard Media Award-winning food and culture series from Twin Cities PBS, premiered on June 23 with six new episodes that explore the ties between food, heritage and identity. Hosted by Chef Yia Vang, the series continues its mission to unearth the personal stories behind the dishes we love. One standout episode features a shift from fine dining to family kitchens with Chef Mike Brown of Travail Kitchen and Amusements. Brown — alongside fellow Travail Chef Bob Gerken — is known for pushing culinary boundaries with imaginative, upscale fare. But in this episode, the chefs hit pause on the fancy food and return to their roots, stepping into the kitchen with their moms to cook childhood favorites. For Brown, that means showcasing a deeply flavorful, slow- simmered pot of refried beans.
Here’s his take on a family classic:
Mike Brown’s Refried Beans Serves a crowd; perfect for sharing
INGREDIENTS
1 lb dry pinto beans, soaked overnight and drained 3 tbsp pork lard, for sautéing 3 tbsp shallots, diced 3 tbsp garlic, diced 3 tbsp poblano pepper, diced 3 tbsp raw bacon, diced 1 tsp white pepper 1 tsp black pepper ½ tsp cumin 2 tsp garlic powder 1 tbsp chicken base (e.g., Better Than Bouillon) 4–5 cups water 3 tbsp hot pork lard (for finishing) Kosher salt, to taste
Season 6 of “Relish” showcases dishes that honor family legacies and cultural pride — from King Cake and kimchi jjigae to sourdough and sambusas. Whether fancy or familiar, each recipe is a conversation starter. Stream Chef Mike Brown's episode, and all episodes, on the PBS App.
"Relish" is made possible by Minnesota's Arts & Cultural Heritage Fund.
For more, visit TPT.org/Relish .
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