desertcpl
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recipe for refried beans
how about posting some great recipes for refried beans and also regular pinto beans recipe
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Lindalou
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I would love to see some too. We don't like the thick American version as much as the soupier version made in Mx.
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Natalie Ann
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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. 
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
Be yourself, everyone else is already taken.
.....Oscar Wilde
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DENNIS
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More beans............
http://tinyurl.com/2fjcgn8
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Lindalou
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What kind of beans? This sounds good and very easy.
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Lindalou
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The refried beans without the refried sounds really good. I like using a
crockpot.
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toneart
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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.  
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desertcpl
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| 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 your no fun
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Brian L
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| 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. |
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...
Brian
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toneart
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| Quote: | Originally posted by blane
| 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. |
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... |
Try this: http://www2.ciachef.edu
You will also learn the best wine pairings with your refritos. 
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Bajahowodd
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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.
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desertcpl
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well I started tonight soaking my beans, using several recipes , will let you know have they came out tomorrow evening
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Joelt
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My wife made some habanero olive oil and we use that instead of lard. Turned out great.
Joelt
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desertcpl
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| 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. |
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]
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vandenberg
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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.
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Mexitron
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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).
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