How do you like your refried beans?

last month

I was hinking about the positively aerated, smooth as cream, pintos from the Salvadoran restaurant and asked my Salvadoran friend. She said they put the cooked beans, and whatever add-ins, in the blender befor frying. I learned to drain the beans to not wet, and put them in a frying pan with lard, stirring with a fork until they're falling apart, then squishing a little with the fork. The result is textured smooth, not airy cream. I have the same issue with chummus: A large batch might have a potato masher rather than a fork, but the result, while smooth, had texture. I like it so much better! There are no actual lumos in either. Just not homogenized fluff.

How about you? Do you like the modern machine made? Old style forked? Something in between?

Featured Answer

hobbitmom

last month

I like to cook them in the instant pot with onions, garlic, a jalepeno and Mexican oregano. Then mash most of them with a potato masher. Then I portion and freeze a lot. I use to save the bean broth, but no longer. I never used the stuff, and it took up too much space in the freezer. It's amazing how much a pound of pintos makes!

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Comments (9)

chloebud
last month
I have to admit for many years I’d open a can of Rosarita refried beans to heat. IDK…they always got eaten. Some time ago I found this from Rick Bayless who I’ve always found to be a good source. These are good but I use less garlic. I did sometimes sprinkle my Rosaritas with Queso Fresco.
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NiCOZ5
last month
We only eat black refried beans. They tend to not give us gas, for whatever reason. I prefer a few chunks of jalapeno in the smooth beans. If eating out, we'll eat ANY refried beans served with the meal or on the burrito. Luckily we like "breakfast burritos" when we eat out and they don't have beans! ♨️
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plllog
Original Author
last month
I was curious so read an article, but wasn't curious enough to read more. An expert in the article confirmed two old saws: Gas comes from hard to digest fiber, but gos away after a month of a higher fiber diet (I don't get the gas, and I think it's because I eat enough fiber). Also, apparently soaking for at least 16 hours helps (I've done that recently, not on purpose). Plus, it did say that some may affect you more than others. One article doesn't mean much, but it seems to confirm "known" things we've been talking about.

Interesting that your breakfast burritos don't have beans! I'm used to eggs and veggies with rice and beans. :)
fawnridge (Ricky)
last month
On someone else's plate.
rob333 (zone 7b)
last month
With a bit of diced green chilies
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laceyvail 6A, WV
last month
I don't like my refried beans smooth. And I love the Rosarita brand.
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NiCOZ5
last month
@plllog...The gym is nextdoor to "Monica's Tacos". Authentic Mexican food! Handmade HUGE flour tortillas. We like the one with: potatoes, bacon, egg & cheese...$10. They have bottles of mild green salsa I pour inside the "made-to-order" burrito. There's always a line and a drive-up window that's busy! "Tacos El Amigo", another authentic restaurant(hole in the wall) puts beans in their shredded beef burrito. They're very flavorful and watered down. Yum!
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beesneeds
last month
It depends a bit on what I'm making with the beans. Taco night is more likely to be a bit chunkier mash, frozen burritos usually are a smoother paste. Dipping beans are usually smoother, casserole beans tend to be chunkier. If they are going into something like a dirty rice, I tend to mash some, and leave a lot of them more whole. Liquid amounts can vary depending on what I'm doing, usually the cooking liquid from making the beans. I almost always use saved bacon grease for the fat in them. Seasonings can vary a little depending on the dish I'm making.
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