Authentic Refried Beans Recipes

Steps:

• Reserve about a third of the beans. Mash the rest of the beans in a medium bowl with a large fork. Set aside.
• Heat the oil in a medium skillet over medium-high heat. Add the onion, and cook until lightly browned, about 4 minutes. Add the garlic and continue to cook, stirring, until lightly browned. Add the spices and cook until fragrant about 1 minute.
• Add the mashed beans and half the broth; cook, stirring frequently, until slightly thickened, about 5 minutes. Add the reserved beans and the enough of the remaining broth to loosen up the beans. Simmer until the beans are thick but not pasty, about 2 minutes more. Season with salt and pepper to taste. Stir in the fresh coriander, if desired, and serve.

Steps:

• Drain soaked beans and transfer them to a stock pot. Add garlic, epazote, and cold water. Place pot over high heat and bring to a boil. Stir. Reduce heat to low. Simmer uncovered until beans are soft, 1 1/2 to 2 hours. Drain the beans and reserve all the liquid.
• Melt lard in a large skillet over medium-high heat. Add onions and salt; cook until onions start to brown, 10 to 12 minutes. Stir in serrano pepper and chipotle powder; cook 1 minute. Transfer drained beans into skillet. Mash about half the beans with a potato masher or back of a spoon. Ladle some bean cooking liquid to skillet. Continue to mash and stir beans as you gradually add more liquid. Mash until the beans have reached your preferred consistency and texture. Taste and add more salt, if desired.

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.

Steps:

• Put beans and water into Dutch oven.
• Soak at least six hours.
• Pour beans into colander and rinse thoroughly.
• Add two cups water back into the Dutch oven, along with bacon grease, garlic powder, bouillon and chili powder.
• Bring to a boil.
• Cover and reduce heat, simmering for about four to six hours.
• Stir occasionally.
• You'll know when the frijoles are done because they'll be very tender.
• Mash until about only half are left whole.

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.

Steps:

• wash pinto beans and remove any fragments.
• place pig's foot or ham hock in crock pot, add beans, jalapeno, onion, cumin, coriander powder, and garlic.
• Add water to cover.
• Cook on high until beans are soft.
• Remove pig's foot or ham hock.
• Scoop out beans and mash or puree and in skillet with heated oil add beans and stir til heated.
• Or you can eat the beans with tortillas with out mashing and refrying! Delish either ways!
• Salt as desired.