How to make easy and delicious Refried Beans - Frijoles Refritos
Hey guys! I really hope you enjoy this video! Remember, refried beans are so versatile and can be eaten with eggs in the morning, a dip, tacos, burritos with eggs, etc. There are so many different pairings that work for these beans. Additionally, you can make refried beans with canned whole beans as well to save time!
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Don't forget to watch Part 1 on How to Make Whole Beans from scratch!
Ingredients -
Beans (Peruvian or Pinto)
5 Japanese Chilies
1 Chile Guajillo
3 Garlic cloves minced
Canola Oil
The Refried Bean Secrets Mexican Restaurants Use – 3 Stages for Tacos, Tostadas & More
I used to own a Mexican Restaurant in the Rio Grande Valley and the amazing chefs I worked with taught me the secrets of refried beans...
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These refried beans are sometimes called runny, sticky and retefritos…and the restaurants will serve their refried beans based on the dish being ordered.
… but the first secret is that it all starts with a good pinto bean recipe.
For Terry’s favorite pinto beans recipe we’re gonna use:
– 2.5 C of Casserole Pinto Beans – these our are FAVORITE brand of beans
– 2 Garlic Cloves
– 2 Strips of Thick Cut Hickory & Mesquite Smoked Bacon
– About half J & B Salt Pork
_ A little more or a little less of each ingredient, to your preference
and
– 2 tsp of APC OG, you can salt to taste later
The cooking process for these is super simple in the crock pot. NO soaking needed. You just need to set it to high to get them simmering and check it every hour or so with a little stir. Depending on the crock pot these should take about four to five hours MAX!
And BONUS! In this video we’re also gonna show you what I call the THREE STAGES OF REFRIED BEANS! Stage 1 is the runny bean, perfect for scooping up with a Mexican spoon. Stage 2 is a little drier bean cooked with a little lard perfect for spreading on a tortilla or on a plate. And Stage 3 we add a little more yummy lard and take them to a little toasty finish, incorporating all of the yummy crispy goodness from the bottom of the pan. I love these for chalupas because they won’t make your tortillas soggy and the flavor, oh baby is several notches above the other two.
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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*All music in this video used with rights from Storyblocks.
1:30 Samba for Spring
5:05 Adventures in Fine Dining
THE SECRET to Making the BEST AUTHENTIC MEXICAN ReFRIED Pinto BEANS
Hello & Welcome❣️In today’s recipe, we will be showing you the best way to make Mexican beans in a pot & how to perfect your refried beans. We had so much fun making this recipe for you. Hope you like it mis Amores! Details and tips are below. Lots of love Stephanie and, Cloud ????
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Famous Smooth Beans recipe-
Beans in a pot Cook time: 1 1/2 to 2 hours
Ingredients
2 cups pinto beans
8 to 10 cups water
1/2 Tbsp salt (adjust to taste an hour after cooking)
*if using a Mexican clay pot use 10 to 11 cups of water
*regular pot 8 to 9 cups of water
*if you like garlic add it to the pot
Refried beans
2 cups cooked pinto beans
4 Tbsp lard + 1/4 lard to refried beans
1/2 white onion finely chopped
1 serrano Chile (or choice of spicy pepper)
Salt to taste
*I like to use 1/2 onion per 1 to 2 cups of beans
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The SECRET to Making the BEST REFRIED BEANS at Home, Better than any AUTHENTIC MEXICAN RESTAURANT
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It’s another beautiful day and today we are taking it back to the basics, how to make the best refried beans now let me tell you the secret to have the best refried beans is to use lard or bacon fat! I n ow I know it’s not the healthiest but this this changes the flavor and just tastes so much better if you looking for a healthy alternative, use your choice of oil . ???? ☺️???? I hope you enjoy it as much as we do and if you do please let me know in the comments and if you new here, welcome, become part of our family it is FREE, just hit that subscribe bottom ☺️ I promise you, you will not regret it ♥️ love you all thank you again got joining us today!
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PRO TIP!!!!
✅ the longer you allow them to cook in the pan the thicker and drier the beans will get!
** cook over medium-low heat and always make sure the beans have water while cooking
Ingredients:
1 lb pinto beans or your choice
2 tbsp bacon fat or lard
1/2 onion
1 jalapeño
1 cup bean broth
Cheese (optional)
1 Servíng of love ????
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Frijoles Refritos - (Don't Call 'em Re-Fried) Beans | Rick Bayless Taco Manual
Please let the record show that these beans are not REfried in any way, if anything they are simply WELL-fried. It's not really worth fighting over, however, because no matter what you call them, these beans are absolutely delicious.
An absolute must as an accompaniment to your tacos, I'll even sneak a spoonful of these beans into a warm tortilla and sprinkle on fresh queso fresco for a perfect snack midday (or midnight) snack.
Check out the recipe here!????????
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