Posted on 06/10/2019 5:40:36 AM PDT by vannrox
This is probably the easiest way to make a killer batch of refried beans without spending a couple hours cooking the beans.
If you want to read about cooking up some beans from scratch see our Frijoles de Olla post.
But this version starts with cooked beans — and you can get away with using a can of store-bought beans because you’re loading them up with authentic flavors.
Before we get to the recipe, it’s worth heading back in time to see what refried beans were like a few hundred years ago…
Pot beans get mashed up and cooked in some fat, most likely lard. Plus maybe a bit of seasoning.
You really don’t need much more than that for a satisfying batch of frijoles refritos, but if you bypass the lard like we’re doing today then you gain quite a bit by adding in some additional flavors. And note that the accepted term “refried” can be a little misleading; you’ll only need to cook them off once to make an authentic batch.
(Excerpt) Read more at mexicanplease.com ...
I agree. Plus, if you aren’t going to do beans from scratch why not just buy traditional refried beans and heat them in bacon grease?
I love Anasazi beans, they are a little sweeter than pintos.
Yes. Bacon fat and garlic is the secret.
1) Take a can of refried beans and a steak.
2) Put the steak in an air fryer and add seasoning.
3) Cook the steak to your desired doneness.
4) Put the can of refried beans back on the shelf and enjoy the steak.
The photo of the nachos in that recipe was a thing of beauty.
MexicaliRose freeze-dried refried beans are the best I have ever had. Great flavor and consistency. I buy them by the case online.
Don't let the freeze-dried aspect scare you off. These are better than canned refried beans by far and they last forever. Good for taking backpacking too.
Just add water and cook to the consistency that you like.
We always go to SW Detroit when we want great Mexican. Do they have a location there or are they all located in the northern and east side burbs?
Ah, Dickeys. Home of the $12.00 sandwich.
It’s easy.
Just use a can opener...............
I add chili, lime and finely chopped raw onion before serving. My finicky daughter even complimented them.
re-fried beans and the rice sides.
I believe I can summarize thusly.
1. Fry beans.
2. Fry beans again.
I think there’s even a movie called “Fry, Fry Again.”
I was just about to post about these beans. Easiest ever, and better than any canned refritos, and a lot of homemade ones too (including mine).
It was very funny. There was one great scene with the chef - what was his name? Oh, Pepe. Yeah, Pepe.
Mexicans do not know how to make Mexican food any more.
Refied beans are Sonoran. Musts/onlys are pintos, manteca and yellow cheese.
I made enchiladas the old way a few years ago down south. The Mexicans kept asking who made them because they had never tasted their own authenticos.
In typical Mexican pinche humor, they called them gringaladas.
D4,
Fry them. Fry them again?
The best way to make refried beans is with an instant pot
That's an interesting observation, and one I partially agree with. Of course, our perception of what Mexican food should be is affected by our familiarity with Tex-Mex. Still, much of the food I have found in Mexico does not match our northern expectations. Particularly in Mexico City, I have found the food to be too greasy as a rule.
Oddly, where I find good Mexican food by my standard is in the cheaper establishments, the consinas economicas. In fact, the best tacos I have ever had, by a far margin, were cooked and dispensed by an old Mexican woman who had a stand beneath a stairwell in Guadalajara. IIRC, I got three tacos and a Pepsi for less than twenty-five cents.
You certainly take your chances eating off the street in Mexico. In Mexico City I found the most delicious tamales I have ever tasted, served from a huge aluminum canister on a street corner. There was a double line almost half a block long waiting for them. I came back day after day, until on the third day I got a little lagniappe, an amoeba. I lost 15% of my body weight in a week, and I had little extra to lose in those days.
When I used to build houses, there were a couple of Mexican women who started coming around lunch time in a food truck and as soon as they did, all work would stop. They made a killing off the Mexicans at every new home development in the area.
I wouldn't touch the stuff though. I saw and smelled the results in the porta-john every afternoon. Talk about offensive, "nasty" doesn't even come close...
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