HOW to make Traditional Refried Beans | Authentic Mexican Food | Villa Cocina
#refriedbeans #mexicanfood #villacocina
Refried beans are a staple when it comes to Mexican cuisine. Their creamy texture and layers of flavor makes them the perfect side for an entree. You can top them with crumbled queso fresco. While are at it, fry a couple more Serranos and chiles de arbol, the perfect touch of color.
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Refried beans recipe
To cook the beans
1 lbs dried pinto beans:
1/2 white onion, medium
7 garlic, cloves peeled
10-12 cups of water
Salt to taste (2 tsp of kosher salt):
Fry the beans
Cooked beans
3 TBSP avocado oil or lard: or
6 chiles de arbol:
2 serranos, peppers
1/2 white onion, medium
3 garlic cloves, minced
2- 2 1/2 cups bean broth
Salt to taste (1/2 tsp kosher salt)
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HOW TO MAKE REFRIED BEANS EXTRA CREAMY AND DELICIOUS: Simple Down Home Recipe
This is one of the most requested recipes I get, and to be honest, it's not much of a recipe so much as it is down home cooking. That said, I suppose there are a couple of tips for making Refried Beans extra creamy and delicious. So, I decided to break it all down as simply as possible in this video. I won't bother to write measurements, like I normally do. But here are a few answers to questions you may have:
When I cook beans in the crockpot, I cook them on Low for six hours. That's just how I do it. They can also be cooked on High if you want them done sooner.
If you cook beans on the stovetop, let them come to a boil, reduce the heat to Low and let them simmer gently for about 2 hours. Just keep an eye on them to make sure the water doesn't evaporate while they're cooking. You may need to add a little or the beans will burn. 2 hours is about the average length of time beans will take to cook, but it will depend on how many beans you're cooking and if you pre-soaked your beans. Use a fork to press down on them, and if they're tender enough to smash easily, they're done.
I find that beans keep in the refrigerator for up to 2 weeks. If you don't think you'll be using them by then, you can absolutely freeze them. In fact, I sometimes cook large batches of beans just so that I can freeze them in small containers and pull them out when I need them. They keep in the freezer for about six months.
If you have questions, feel free to leave them in the comments.
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1:30 Samba for Spring
5:05 Adventures in Fine Dining
How to make Refried Beans~With Chef Frank
I have been refining my method for refried beans for many years now. Mexican food ids amazing and nuanced. Most of the time you get Mexican food In America it is drowned in cheese & sour cream. Refried beans usually don't get much notice, just a brown side dish that gets no love. This method will change the way you look at refried beans. I hope you enjoy.
1 #/454 g dry pinto beans, soaked overnight then drained
3 Qts water
1 bay leaf
1/4 #/114 g lard (duck fat, chicken fat or vegetable oil is fine)
1 corn tortilla
2 small onions, sliced
salt & black pepper to taste
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Homemade Refried Beans | SAM THE COOKING GUY
Great when you buy them but amazing when you make them.
00:00 Intro
00:29 Cleaning beans & cooking instructions
1:18 Cooking beans
2:03 Cooking onions
3:55 Combining
4:54 Mashing
6:20 First Bite
7:35 Outro
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How to Make Refried Beans
Learn How to Make Refried Beans and you'll never get your beans out of a can again. In this Tips & Techniques video, Chef Tom will show you the steps to make this staple of many Mexican and Tex-Mex dishes that the whole family will love.
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00:00 How to Make Refried Beans
00:30 Soak the pinto beans
01:19 Move the beans to the dutch oven
02:44 Send the beans to the grill
03:41 Strain off the beans
04:59 Add lard to the pan
05:21 Fry the onions
06:08 Fry and mash the beans
06:40 Add in the bean stock
07:16 Season to taste
08:24 Load the beans onto a tortilla
08:43 Grab a bite
09:35 Like and subscribe
The traditional Mexican ingredient that is missing from your Refried Beans.
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When I've had frijoles or beans in mexico city There's just a little something that I couldn't quite pin point, but thanks to the cooking class I took, my instructor Alberto let us in on the signature ingredient. Epazote. Today, we are going to make these black beans with epazote at home.
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Edited in: Premiere Pro #CDMX
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