BajaNomad - recipe for refried beans

recipe for refried beans

desertcpl - 1-4-2011 at 10:14 AM

how about posting some great recipes for refried beans and also regular pinto beans recipe

Lindalou - 1-4-2011 at 11:47 AM

I would love to see some too. We don't like the thick American version as much as the soupier version made in Mx.

Natalie Ann - 1-4-2011 at 12:08 PM

During my stay in Ensenada a couple years back, I was always excited to hear that Tia Mary Lou would be cooking for the family gathering. The most simple of foods came alive in her hands.

Following is Mary Lou's recipe for refritos. I think it's the best I've ever had. Recipe is a bit loose on amounts of each ingredient. I asked Mary Lou about this and she explained to this silly gringa that amounts are based on how many people you're feeding and how spicy they like their beans. :rolleyes:

Mary Lou's Refritos

Cook and mash beans

Chorizo out of skin and break up, cook, drain.

Over heat, blend the two together.

Add the juice from one can of jalapeno peppers.
Not the peppers just the juice.... to taste (whole can will be very hot)

Cook and stir all together for a bit, then enjoy!

Here's Mary Lou preparing this dish. You can see she cooks with love.

nena

DENNIS - 1-4-2011 at 12:16 PM

More beans............

http://tinyurl.com/2fjcgn8

Lindalou - 1-4-2011 at 12:18 PM

What kind of beans? This sounds good and very easy.

Lindalou - 1-4-2011 at 12:25 PM

Quote:

Originally posted by DENNIS
More beans............

http://tinyurl.com/2fjcgn8

The refried beans without the refried sounds really good. I like using a crockpot.

toneart - 1-4-2011 at 05:01 PM

Place opener on top of can.
Squeeze until blade penetrates can.
Turn key about 12 times until lid is totally severed.
Turn can upside down over a skillet.
Take table spoon and scoop out beans.
Heat beans with medium flame.

Best served with tortillas and cerveza. :lol:

desertcpl - 1-4-2011 at 05:05 PM

Quote:

Originally posted by toneart
Place opener on top of can.
Squeeze until blade penetrates can.
Turn key about 12 times until lid is totally severed.
Turn can upside down over a skillet.
Take table spoon and scoop out beans.
Heat beans with medium flame.

Best served with tortillas and cerveza. :lol:

LOL your no fun

Brian L - 1-4-2011 at 05:06 PM

Quote:

How do you get the beans all the way off of the spoon? They seem to really stick. I end up eating half the can while heating it by licking off the bit that won't just come off by whacking the spoon on the side of the pan...

toneart - 1-4-2011 at 05:20 PM

Quote:

Originally posted by blane

Quote:

Try this: http://www2.ciachef.edu
You will also learn the best wine pairings with your refritos. :bounce:

Bajahowodd - 1-4-2011 at 05:33 PM

Tony- At least with my browser, that link cannot be found.

That said, and as silly as it may seem, there are literally dozens of purveyors of canned refritos. On a recent trip to the 99Cent Only store, I counted nine different brands. And within that, there were the fat free, as well as traditional. Also with jalepeno. Traditional usually denotes those that are made with lard. And in my opinion, without lard, you don't have authentic. The available stock included both US made and Mexican made. So, for a buck a can, I personally cannot fathom spending my time making them.

desertcpl - 1-4-2011 at 06:01 PM

well I started tonight soaking my beans, using several recipes , will let you know have they came out tomorrow evening

Joelt - 1-4-2011 at 08:37 PM

My wife made some habanero olive oil and we use that instead of lard. Turned out great.

desertcpl - 1-5-2011 at 07:31 PM

Quote:

well I tired , but it came out terrible,, to dry

who has a recipe for nice can refried beans LOL

[Edited on 1-6-2011 by desertcpl]

vandenberg - 1-5-2011 at 08:24 PM

Mash pinto beans, fry in plenty of bacon grease.
When done, add some bean water and chipotle chilies that have been blended. Better than canned, although you can use canned refritos and add the bacon grease and chipotle. Greatly improves the flavor.

Mexitron - 1-6-2011 at 07:04 AM

The usual recipe is to mash the beans into a good dollop of lard. But years and years ago when funds were non-existent I and my roommate survived on burritos for three weeks---like Joelt we used olive oil instead of lard but we also mixed in freshly cut oregano and thyme---it was amazingly good!

I would like to know the recipe Del Taco uses for their lardless refried beans, which are excellent, for a fast food place (BTW my 4 years of jonesing for Del Taco is almost over---the first Del Taco in Texas will be opening soon just north of us in Denton).