Gringo Refried Beans Recipes

FRIJOLES REFRITOS RECIPE

Steps:

• Heat the oil or lard in a frying pan over a medium-low heat.
• Start frying the onions until they are transparent and start to brown. About two minutes.
• Add the beans and mash down using a potato masher until they become a paste. Blend to a smooth puree and then add them to the frying pan where the onions are being browned. "They will become a thick puree, keep scrapping from the edges and bottom of the pan. If you prefer to add a little more oil, this is the time".
• Tilt the frying pan sideways and form a roll with the bean paste. I like to flip them like pancakes a little bit. Taste to check if it needs salt.

AUTHENTIC MEXICAN REFRIED BEANS RECIPE (FRIJOLES REFRITOS)

Steps:

• Heat the oil in a large frying pan, once it's hot add the onion and cook until browned and crispy (this gives it a great taste, or you can just sauté until tender.) Next add the dried or fresh chiles and cook just until they brown or begin to blister -- this happens quickly so be ready to proceed.
• Next add the boiled beans -- be careful because it will splash, allow to fry for about 3 minutes. Next add about ¼ cup of the broth and then begin mashing the beans until you achieve the desired texture. The broth will help with the mashing and you'll need to add a little bit of the broth to help you achieve the texture you desire.
• Continue to "fry" for about 5-8 minutes or until they have the consistency you want. Remember to adjust the consistency to your needs by cooking longer to thicken or adding more broth/water to thin out. Taste and add salt as desired.

REFRIED BEANS

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.

GRINGO REFRIED BEANS

Steps:

• Cook your Pintos:.
• Wash beans and remove all gravel and such.
• Place beans, water, onions and garlic in pressure cooker.
• Add spices.
• Close lid and bring to pressure.
• Cook on medium heat for 55-65 minutes. Release pressure and test for doneness. Cook an additional 10 minutes, only if needed. Remove the onion and drain the beans, saving ALL of the cooking liquid.
• Get down to the tasty business:.
• Saute the bacon until crispy, remove and devour at will (chef's prerogative!).
• Add the onion to the rendered bacon fat and saute until caramelized (about 8 minutes). Add garlic, jalapeno, and Adobo Seco and saute a couple more minutes, adding some oil if necessary.
• Put sauteed onion mixture in food processor along with about 2 cups of the cooked beans, puree.
• Add the puree to the rest of the beans in the cooking pot- stir to mix.
• Add the juice of one lime and season with salt, stir. Taste the beans. (It can take a lot of salt as this makes a large batch of beans.) Adjust salt to taste. If the mixture seems dry, add a bit of the left-over bean water until you reach the desired consistency.
• Serve topped with cheese. Lots of cheese. :).