Authentic Refried Beans Recipe 435

CHEF JOHN'S REFRIED BEANS

Steps:

• Drain soaked beans and transfer them to a stock pot. Add garlic, epazote, and cold water. Place pot over high heat and bring to a boil. Stir. Reduce heat to low. Simmer uncovered until beans are soft, 1 1/2 to 2 hours. Drain the beans and reserve all the liquid.
• Melt lard in a large skillet over medium-high heat. Add onions and salt; cook until onions start to brown, 10 to 12 minutes. Stir in serrano pepper and chipotle powder; cook 1 minute. Transfer drained beans into skillet. Mash about half the beans with a potato masher or back of a spoon. Ladle some bean cooking liquid to skillet. Continue to mash and stir beans as you gradually add more liquid. Mash until the beans have reached your preferred consistency and texture. Taste and add more salt, if desired.

HOMEMADE REFRIED BEANS RECIPE

Steps:

• Chop the onion. Finely chop the garlic.
• In a medium-sized pan, heat the oil to medium and add the chopped onion. Cook until the onion becomes transparent.
• Add the chopped garlic and cook for 1 minute. Do not allow the garlic to brown which will give it a bitter taste.
• Add the cooked beans with a little bit of the cooking water plus the salt and pepper.
• Cook for 2 minutes before mashing.
• Mash the beans to the consistency you prefer.
• Cook for 5 minutes stirring continually.
• Turn off the heat and allow the beans to rest for 3 minutes before serving.

AUTHENTIC REFRIED BEANS

Steps:

• Put beans and water into Dutch oven.
• Soak at least six hours.
• Pour beans into colander and rinse thoroughly.
• Add two cups water back into the Dutch oven, along with bacon grease, garlic powder, bouillon and chili powder.
• Bring to a boil.
• Cover and reduce heat, simmering for about four to six hours.
• Stir occasionally.
• You'll know when the frijoles are done because they'll be very tender.
• Mash until about only half are left whole.

HOMEMADE REFRIED BEANS

Steps:

• Rinse pinto beans in a colander, removing any unwanted pebbles or pieces that may be in the bag.
• Add the beans to a large pot, cover with water and soak overnight.
• Drain soaked beans and return them to the pot. Add fresh water to cover the beans up to two inches above them. Add onion to the pot and a couple dashes of salt.
• Bring beans to a boil, cover and simmer for one hour, stirring occasionally. Check the beans and if they're not completely cooked after one hour, let them simmer a few minutes longer until they're done.
• Drain the beans, removing the onion and reserving the bean broth water.
• In a large skillet (preferably an iron skillet), heat lard or oil over medium heat.
• Add the garlic and stir. Add the beans, cumin, oregano and 1/4 cup of the bean broth. (You could also chop the reserved onion and add it to the pan).
• Cook, gently smashing the beans as they cook with a potato masher or fork.
• Continue stirring and mashing, adding additional bean broth as needed until you get the texture you like and the beans are the consistency of soft mashed potatoes. Taste and season with additional salt, cumin and oregano, as needed. Top with shredded cheese, if desired.

REFRIED BEANS

Steps:

• Reserve about a third of the beans. Mash the rest of the beans in a medium bowl with a large fork. Set aside.
• Heat the oil in a medium skillet over medium-high heat. Add the onion, and cook until lightly browned, about 4 minutes. Add the garlic and continue to cook, stirring, until lightly browned. Add the spices and cook until fragrant about 1 minute.
• Add the mashed beans and half the broth; cook, stirring frequently, until slightly thickened, about 5 minutes. Add the reserved beans and the enough of the remaining broth to loosen up the beans. Simmer until the beans are thick but not pasty, about 2 minutes more. Season with salt and pepper to taste. Stir in the fresh coriander, if desired, and serve.

BEST REFRIED BEANS

Steps:

• Put the pinto beans in a bowl and cover with 2 inches of water. Soak for 8 hours to overnight.
• Transfer the beans to a medium saucepan and cover with water by about 1 inch. Add onion, garlic, chili powder, cumin, celery seed, salt, and black pepper. Bring to a boil, then reduce heat to low, cover, and let cook for 1 1/2 hours.
• Use a colander to separate the liquid from the solids. Transfer the solids to a food processor with diced tomatoes, hot sauce, oregano, and cayenne. Blend to desired consistency.

REAL REFRIED BEANS

Steps:

• wash pinto beans and remove any fragments.
• place pig's foot or ham hock in crock pot, add beans, jalapeno, onion, cumin, coriander powder, and garlic.
• Add water to cover.
• Cook on high until beans are soft.
• Remove pig's foot or ham hock.
• Scoop out beans and mash or puree and in skillet with heated oil add beans and stir til heated.
• Or you can eat the beans with tortillas with out mashing and refrying! Delish either ways!
• Salt as desired.