Mexican Refried Beans Recipes

MEXICAN REFRIED BEANS

Steps:

• Peel and finely slice the garlic, deseed and finely slice the chilli and pick the coriander leaves and finely slice the stalks. Drain and finely chop the peppers.
• In a large frying pan, heat a splash of oil and fry the garlic, chilli and coriander stalks for 1 to 2 minutes, or until golden.
• Drain the beans, then add along with the peppers, then season to taste. Fry for 15 to 20 minutes on a low heat, stirring occasionally, until crispy.
• Poach the eggs. Finely chop the reserved coriander leaves, and cut the lime into wedges.
• Serve a spoonful of beans topped with a poached egg, chopped coriander leaves and a wedge of lime for squeezing over.

CLASSIC MEXICAN FRIED BEANS WITH ONIONS AND GARLIC

Steps:

• In a large well seasoned or nonstick skillet, heat the oil or pork fat over medium heat. Add the onion and cook, stirring frequently, until deep golden, about 10 minutes. Stir in the garlic, cook for a minute or so, then use a slotted spoon to scoop in about 1/4 of the beans, leaving most of the liquid behind. With a bean or potato masher, or the back of a large spoon, mash the beans into a coarse puree. Add another portion of the beans, mash them in, and continue until all the beans have been added and coarsely mashed. Add about a cup of bean liquid or water and stir frequently over the heat until the beans are still a little soupier than you'd like to serve them (they'll thicken as they sit.) Taste and season with salt if needed.

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.

REFRIED BEANS

Steps:

• Heat the oil in a large skillet over medium heat. Add the onion and cook until tender, about 3 minutes. Stir in the garlic and chili powder and cook for 1 minute more. Stir in the beans and chicken broth and cook until the beans are warmed through, about 5 minutes. Mash the beans coarsely with the back of a wooden spoon, adding more chicken broth to moisten, if needed. Season with salt and pepper, to taste. Stir in the cilantro.

AUTHENTIC MEXICAN REFRIED BEANS RECIPE (FRIJOLES REFRITOS)

Steps:

• Heat the oil in a large frying pan, once it's hot add the onion and cook until browned and crispy (this gives it a great taste, or you can just sauté until tender.) Next add the dried or fresh chiles and cook just until they brown or begin to blister -- this happens quickly so be ready to proceed.
• Next add the boiled beans -- be careful because it will splash, allow to fry for about 3 minutes. Next add about ¼ cup of the broth and then begin mashing the beans until you achieve the desired texture. The broth will help with the mashing and you'll need to add a little bit of the broth to help you achieve the texture you desire.
• Continue to "fry" for about 5-8 minutes or until they have the consistency you want. Remember to adjust the consistency to your needs by cooking longer to thicken or adding more broth/water to thin out. Taste and add salt as desired.

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:

• Soak the beans overnight, then drain. Place in a large pan with the quartered onion, the herbs, and chili. Pour over enough cold water to cover and bring to a boil. Reduce the heat, cover, and let simmer gently for 2 hours, or until the beans are very tender.
• Drain the beans, reserving the cooking liquid, and discard the onion, herbs, and chili.
• Place two-thirds of the beans with the cooking liquid into a food processor or blender and process until coarsely blended.
• Heat the oil in a heavy skillet over medium heat. Add the chopped onion and cook for 10 minutes, or until soft and golden. Add the cumin and cook, stirring, for 2 minutes. Stir in the pureed and reserved beans and cook, stirring constantly, until the liquid reduces and the mixture thickens. Serve immediately.

FRIJOLES REFRITOS (REFRIED BEANS)

Steps:

• Combine water, pinto beans, and garlic into a large pot and cover; Cook over low heat for 5 1/2 hours; stir salt into beans and continue cooking until beans are very soft, about 30 minutes more.
• Heat canola oil in a skillet over high heat. Spoon the beans into the skillet without draining excess water; mash beans using a potato masher until they begin to lose their shape, about 3 minutes.

FRIJOLES REFRITOS (CLASSIC MEXICAN REFRIED BEANS)

Steps:

• Mash the beans in a bowl.
• In a medium skillet, heat the oil over medium heat.
• Add the onion and the garlic; cook and stir until onion is deep golden, about 10 minutes.
• Stir in the mashed beans and cook for about one minute.
• Add salt to taste.
• Makes about one pint.