How to Make Refried Beans
Choose your dried beans and rinse off 2 1 Pinto beans are the classic choice., Cover the beans with at least 2" of water and bring to a boil., Lower the heat to a simmer and let the beans cook for 1-2 hours, until tender., Drain or strain out the...
Step-by-Step Guide
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Step 1: Choose your dried beans and rinse off 2 1 Pinto beans are the classic choice.
Sweet but savory, with a good size for mashing and a creamy texture, they are the top refried beans.
Black beans are slightly courser, without the sweet notes of pinto beans, which can lead to a somewhat more muted flavor that compliments many flavors well without overpowering.
Navy, cannellini, and white beans can all be used for delicious refried beans, though they won't be "classic" by any stretch.
They tend to have a lighter flavor and creamy texture, but are all open for culinary experiments. -
Step 2: Cover the beans with at least 2" of water and bring to a boil.
The water should be at least a few inches above the beans, as they will absorb the liquid as they cook. , You should be able to easily pierce each bean with a fork when they are done. , These water, which is lightly flavored, will help cook the beans the second time, in your frying pan.
Ladle out at least one cup of the bean cooking liquid for later. , Use a skillet big enough to fit the beans, melting your frying fat first while the cooked beans sit to the side.
The type of fat you use will greatly impact the flavor of your final dish, so choose wisely:
Lard: the "king" of refried bean fats, this is the most common fat used to cook the beans.
Pork fat, in particular, is a spectacular choice.
Bacon drippings: the second-most common fat in recipes, as it is readily available and lends a rich, smokey flavor to the beans.
Can be mixed or cut with vegetable oil.
Vegetable or Canola oil: these mild oils will allow the flavors of your spices, beans, and onions to shine through.
Don't use high-flavor oils like olive or truffle unless you want those flavors in the beans
-- which most cooks don't.
Butter: not incredibly common, but still delicious, butter imparts a rich creaminess to the beans that is unconventional, but certainly delicious., Cook them over medium heat for 4-5 minutes, until translucent, at least, adding a dash of salt right when they hit the pan.This means they are starting to become see-through.
The longer you cook the onions, the sweeter they'll get, which can be a good thing if you want a rich, sweeter dish.
If so, cook until the edges brown and begin to caramelize.
You can add as much or as little onion as you want.
Most cooks aim between half of an onion or one full, medium-sized onion. , Add as many cloves of chopped garlic as you desire, a dash of salt, and any combination of the spices listed below.
These ingredients only need a minute or less to cook up, so work quickly.
It can help to pre-mix the spices in a small bowl ahead of time, then add them all at once: 1 teaspoon cumin 1 teaspoon chili powder 1 teaspoon cayenne pepper 1/4 teaspoon cinnamon Juice from 1/2 a lime, Let the flavors meld, stirring regularly to make sure everything is well coated in spices.
They should start to bubble and simmer before moving on., Stir in the mixture, then start beating.
You can smash the beans into any texture you want, from creamy, perfect purees to chunkier, more hearty spreads.
Don't have a potato masher? There are other methods, as well:
Pour the whole mixture into a food processor or blender, pulsing until your desired texture then returning to the bowl.
Use a hand mixer or stick blender to puree the beans right in the pot.
Use the back of a wooden spoon to hand-mash the beans., Add another pinch of salt and adjust the seasonings to your liking.
Now, simply let the mixture cook on medium-low until it thickens to your liking.
If things get too dry, add some more of the bean liquid, plain water, or a splash of brown to rehydrate and thin them out.
Serve hot.
These beans are incredible with a squirt of fresh lime juice, a sprinkling of queso fresco, or a spring of fresh cilantro. -
Step 3: Lower the heat to a simmer and let the beans cook for 1-2 hours
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Step 4: until tender.
-
Step 5: Drain or strain out the beans
-
Step 6: retaining the water they were cooked in for later.
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Step 7: Pick out your fat and heat 5-6 tablespoons of it on medium high heat.
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Step 8: While letting beans sit
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Step 9: fry the chopped onions in your oil.
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Step 10: Add garlic
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Step 11: along with salt and seasonings
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Step 12: when onions have 1-2 minutes to go.
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Step 13: Add the beans fry everything for 2 minutes or so.
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Step 14: Add one cup of reserved liquid and use a potato masher to smash the mixture up.
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Step 15: Let the mashed mixture simmer until it reaches your desired consistency.
Detailed Guide
Sweet but savory, with a good size for mashing and a creamy texture, they are the top refried beans.
Black beans are slightly courser, without the sweet notes of pinto beans, which can lead to a somewhat more muted flavor that compliments many flavors well without overpowering.
Navy, cannellini, and white beans can all be used for delicious refried beans, though they won't be "classic" by any stretch.
They tend to have a lighter flavor and creamy texture, but are all open for culinary experiments.
The water should be at least a few inches above the beans, as they will absorb the liquid as they cook. , You should be able to easily pierce each bean with a fork when they are done. , These water, which is lightly flavored, will help cook the beans the second time, in your frying pan.
Ladle out at least one cup of the bean cooking liquid for later. , Use a skillet big enough to fit the beans, melting your frying fat first while the cooked beans sit to the side.
The type of fat you use will greatly impact the flavor of your final dish, so choose wisely:
Lard: the "king" of refried bean fats, this is the most common fat used to cook the beans.
Pork fat, in particular, is a spectacular choice.
Bacon drippings: the second-most common fat in recipes, as it is readily available and lends a rich, smokey flavor to the beans.
Can be mixed or cut with vegetable oil.
Vegetable or Canola oil: these mild oils will allow the flavors of your spices, beans, and onions to shine through.
Don't use high-flavor oils like olive or truffle unless you want those flavors in the beans
-- which most cooks don't.
Butter: not incredibly common, but still delicious, butter imparts a rich creaminess to the beans that is unconventional, but certainly delicious., Cook them over medium heat for 4-5 minutes, until translucent, at least, adding a dash of salt right when they hit the pan.This means they are starting to become see-through.
The longer you cook the onions, the sweeter they'll get, which can be a good thing if you want a rich, sweeter dish.
If so, cook until the edges brown and begin to caramelize.
You can add as much or as little onion as you want.
Most cooks aim between half of an onion or one full, medium-sized onion. , Add as many cloves of chopped garlic as you desire, a dash of salt, and any combination of the spices listed below.
These ingredients only need a minute or less to cook up, so work quickly.
It can help to pre-mix the spices in a small bowl ahead of time, then add them all at once: 1 teaspoon cumin 1 teaspoon chili powder 1 teaspoon cayenne pepper 1/4 teaspoon cinnamon Juice from 1/2 a lime, Let the flavors meld, stirring regularly to make sure everything is well coated in spices.
They should start to bubble and simmer before moving on., Stir in the mixture, then start beating.
You can smash the beans into any texture you want, from creamy, perfect purees to chunkier, more hearty spreads.
Don't have a potato masher? There are other methods, as well:
Pour the whole mixture into a food processor or blender, pulsing until your desired texture then returning to the bowl.
Use a hand mixer or stick blender to puree the beans right in the pot.
Use the back of a wooden spoon to hand-mash the beans., Add another pinch of salt and adjust the seasonings to your liking.
Now, simply let the mixture cook on medium-low until it thickens to your liking.
If things get too dry, add some more of the bean liquid, plain water, or a splash of brown to rehydrate and thin them out.
Serve hot.
These beans are incredible with a squirt of fresh lime juice, a sprinkling of queso fresco, or a spring of fresh cilantro.
About the Author
Jacqueline Reed
With a background in lifestyle and practical guides, Jacqueline Reed brings 8 years of hands-on experience to every article. Jacqueline believes in making complex topics accessible to everyone.
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