Refried Beans

[Anonymous No.18344285]

What is the secret?
Epazote?
Mexican Oregano?
Better quality lard?

[Anonymous No.18344291]

All of those will help, but it's hard to say without knowing what you're doing. Refried beans aren't exactly difficult to make.

[Anonymous No.18344293]

>>18344285
Overcook beans
Salt
Mash
Salt some more

[Anonymous No.18344295]

>>18344291
I can make them. I just want them to taste better.

[Anonymous No.18344406]

Usually a bit more oil/lard than what youre used to. A bit of cheese mixed in is in order sometimes.

If you wanna go full fattie (traditional), Id add fried pork drippings as the oil (dont use bacon fat it tastes weird). Of course, youre not gonna get this type of fat in most groceries so just
>Use a bit more oil
>Be patient
>Wait for the beans to release their starch. Usually 20mins on medium heat
>Mash
May not be a dramatic improvement, but it sure as hellmis an improvement

[Anonymous No.18344420]

>>18344406
>Of course, youre not gonna get this type of fat in most groceries
This is why I freeze the fat from any meats I cook

[Anonymous No.18344444]

>>18344406
How close is this?
https://a.co/d/g6TlRSi

[Anonymous No.18344451]

>>18344444
I meant to post this:
https://a.co/d/1XCyhFf
Oh well.

[Anonymous No.18344494]

>>18344285
chorizo.
the secret ingredient is chorizo.

[Anonymous No.18344667]

>>18344285
Lard

[Anonymous No.18344692]

>>18344285
Overweight 5 foot 3 inch beaner cum

[Anonymous No.18344753]

>>18344285
Pork fat is very commonly used in Mexico so try using that for refried beans, also overcook the beans before mashing, I personally like to use beans that already have a day or so from being made.

[Anonymous No.18344763]

>>18344494
only real answer itt

[Anonymous No.18344809]

Anyone use butter in their beans? If so how much? Salted or unsalted?

[Anonymous No.18344839]

1 cup dry beans
2½ cups water
1 tbsp lard
1 tsp chicken broth powder
2 small dried red chilies

4 hours on my electric pressure cooker then remove the chillies and mash it all up. It thickens as it cools.

[Anonymous No.18344848]

>>18344285
Inb4 this thread gets deleted

[Anonymous No.18344873]

>>18344285
Bacon fat
Chorizo
Queso crema (the one with the yellow sticker and green cow)
Top with cotija

[Anonymous No.18344888]

Am I the only Mexican that doesn't even add fat? I just add a bit of water and cook on med and mash them every so often

[Anonymous No.18344903]

>>18344285
i grew epazote this year in my garden and it literally smells like wd40. what the fuck, i think these spics are lying to us about using it as a spice.

[Anonymous No.18344910]

>>18344444
Idk man but sick quints

[Anonymous No.18345278]

>>18344839
intriguing I have a pressure cooker I wonder if I could just shove everything in and it set it to go for an hour or two and then mash with my immersion blender. I guess I should get a potato masher.

>>18344873
>Queso crema (the one with the yellow sticker and green cow)
I'm gonna look for this at the store

[Anonymous No.18345280]

>>18344903
It makes really amazing enchiladas. I just sort of think of it as cilantro but even more pungent. Just don't add too much - it can be kinda a strong flavor. I've been trying to find it fresh at the markets here but no luck.

[Anonymous No.18345375]

>>18345278
Sorry I don't know why I said queso crema, I meant this. They also make good oaxaca

[Anonymous No.18345537]

>>18345375
I looked at the ingredients in that shit - it's garbage - I'd sooner just add real cream and some yogurt. Well, maybe there's a better kind, but not what they sell at my grocery store.

[Anonymous No.18345606]

>>18344839
Gracias!

[Anonymous No.18345660]

>>18344839
Do you do low pressure?

[Anonymous No.18345697]

>>18344451
I mean any pork lard will do

Some use veggie shortening but youre playing with fire there.

[Anonymous No.18345698]

>>18344888
The bit of fat absolutely does make a difference. I used to do that as well but now I add heaping tablespoons of it

[Anonymous No.18345732]

>>18344285
open can, take out of can, heat up

[Anonymous No.18345761]

>>18345697
I use Armour and it sucks donkey dick.
>>18344839
What kind/brand of lard?

[Anonymous No.18345913]

>>18344285
If you don't cum in your refried beans then you're just wasting everyone's time.

[Anonymous No.18345932]

>>18345537
I'm not too bothered by the carrageenan since I don't use a lot anyway and don't eat refired beans as much anymore. Heavy cream is my go to alternative since it's only for texture purposes

[Anonymous No.18345936]

>>18345913
test

[Anonymous No.18345993]

>>18344910
wasted in a thread about refried beans

[Anonymous No.18346030]

>>18344285
There is no secret it all depends on how much you overcook them before mashing, oil/pork fat you use, if your beans start looking a bit too dry mid-mashing dont be afraid to add a small cup of water to rehydrate them(it wont affect too much the taste as you think). If you are looking for things to add for taste, fried chorizo, cut sausage/ham pieces, cooked minced beef and sliced serrano peppers (cut size to your preference) are what works best.
after mashing you can pour cheese over a serving while they are hot if thats something you like

also dont use fucking cilantro its dumb and tastes dumb

[Anonymous No.18346238]

>>18345993
You know nothing of BEANS

[Anonymous No.18346468]

>>18345993
How dare you.

[Anonymous No.18347400]

>>18346030
>dont use fucking cilantro its dumb and tastes dumb
I love the way it tastes. Why hate?

[Anonymous No.18347566]

Ok so I soaked and then boiled a pound of pinto beans.
I cooked some bacon in the microwave. I guess I'm going to mince some garlic maybe for aromatics - I'm all out of onions though I do have onion and garlic powder and dried minced onion.
Add some fat, simmer away, and then maybe hit it at the end a bit with the immersion blender to puree it a bit.
Also, I'm making buttermilk biscuits unrelatedly. I did some folds, tried to do a yeast dough so they are cut out just final proofing before baking.

[Anonymous No.18347667]

>>18347566
based

[Anonymous No.18347747]

>>18347667
Ok so here's what I did. I put some veggie oil in a pot, then realized I have tallow and bacon grease in the fridge (rendered from beef bones and cooking bacon), so I added that too, then I dumped in some minced garlic, let that go for a bit, then added my spices, dried minced onion, cumin, coriander, some chopped cooked bacon, 1 lb cooked pinto beans, some water, and I'm gonna let it go for an hour or two and see what happens before immersion blending it a bit.

[Anonymous No.18348076]

I finished the beans! I added a bit of queso blanco at the end. Maybe next time get some cotija or just use feta.
I added a lot of lime juice and a little honey and pureed them somewhat with the immersion blender but they are still chunky. Creamy, smoky, spicy.
I guess my ultimate goal is to serve them with huevos rancheros.

[Anonymous No.18348134]

>>18348076
Fresh lime is so good.
I guess I should add it at the end, but I tend to put it in when I am mashing the beans.
Gives the beans a bit of a faint ting.
Don't know if I should wait.
What about mixing sour cream in when you are mashing them? Never tried it.

[Anonymous No.18348142]

>>18348134
I don't think when you add the lime matters for beans. I eyed the sour cream in my fridge but decided to just stick with a bit of cheese this time.

[Anonymous No.18348342]

It's the lard OP. Use lard or bacon grease. If you can't use either add water to get to your consistency and then drop in butter to taste.

[Anonymous No.18348378]

>>18348342
Armour lard is disgusting.

[Anonymous No.18348384]

>>18348378
Try getting lard at the farmers market.

[Anonymous No.18348864]

>>18348384
One is coming up so I will try.

[Anonymous No.18348923]

>>18344285
you know the amount of lard you would feasibly be willing to use, ever, before feeling like an absolute slob? double it. This is for restaurant quality.

I just make charro or burracho beans myself.

[Anonymous No.18348934]

>>18348923
My Mexican friend worked at a restaurant and he said the way they made the beans grossed him out so he only ordered vegetarian.

[Anonymous No.18348958]

I made them today for dinner but I didn't even add mexican oregano. I bought it, but I forgot to add it to this batch. I feel like the bacon I added is a weird texture - but also I used "real bacon" from the farmers market that's sorta a different cut of pork than whatever the heck is in mass market consoomer bacon.

[Anonymous No.18348978]

>>18348958
Did you cook it before you put it in? because you can just cut it into 1in squares and cook it with the beans from the start.

[Anonymous No.18349046]

really the """""secret"""""""""" to good refried beans is the same as asians with rice and fried rice, you need the right beans. Idk though asians freak out over boiled turnip seeds being done in the wrong dong fui shing wang water brand or whatever, but hispanics tend to be less ridiculous about it. Here's the steps I make mine with, but I'll warn you, I'm not Javier Velasquez-Ramirez from chihuahua, I'm a white guy from San Antonio Texas.

>soak beans overnight (never skip this step for any beans, they come out not done properly in the middle)
>slow cook with smoked ham shank, quartered charred onion, bay leaf in chicken broth
>for additional points, use a clay vessel (we call it a frijolera but if you look it up it might be called something else)
>once beans are done, eat some that night
>tomorrow, for breakfast, pull some of them beans out
>pull out your paint bucket of lard (buy the one that has a big handle and comes in a tub if you want to be cool, it really doesn't matter they're rendered at the same plant typically)
>take a big ass scoop out of it, heat it up in a cast iron until it looks a lil smoky
>put beans in
>wait till beans warm, mash
>add seasonings if you want here, definitely salt to taste. Your beans are already properly cooked so they aren't missing a ton of flavor
>once beans lose enough water to look like dried mud on top (cracks forming? don't know how else to call it) you're done
>for the san antonio classic, put in flour tortilla add cheese for a bean and cheese breakfast taco (60% of breakfast tacos by volume ordered are bean and cheese in SA)
put cilantro on top if you want but if people tell you people are putting culantro or epazote in refried beans at home they're probably lying to you or wealthy enough to have not eaten refried beans as a kid. If you want to do it that's fine and I bet they're great.

[Anonymous No.18349177]

>>18349046
What "beans" are good beans? I like Goya myself. Walmart brand sucks donkey dick. So do some other brands they sell.
Beans in the Mexican section were hard (probably due to age)

[Anonymous No.18349604]

Did somebody say....beans?

[Anonymous No.18350409]

>>18349604

[Anonymous No.18350433]

>>18349604
Why do retards insist on spending huge slabs of cash outright when financing is so cheap?
Well okay, maybe not in $CURRENT_YEAR, but financing big purchases just makes sense. Having money left over feels safer than blowing it all and having to save back up.

[Anonymous No.18350558]

>>18347400
He doesn’t have the cilantro tasting good gene because he is a lesser lifeform.

[Anonymous No.18350567]

>>18344848
jannys not that big of a faggot, is he

[Anonymous No.18350579]

>>18344285
lard, a little butter and chipotle chili powder

[Anonymous No.18350760]

>>18349177
I meant well cooked beans, not picking some kind of specific bean brand.

[Anonymous No.18350766]

>>18344285
fried beans are just as good and you guys are just wasting your time

[Anonymous No.18350769]

Dieser Neger isst Bohnen

[Anonymous No.18350776]

>>18350766
thanks mitch

[Anonymous No.18351533]

>>18350766
Wut

[Anonymous No.18352439]

[Anonymous No.18352849]

>>18345761
>What kind/brand of lard?
Farmer John
>>18345278
I use a potato masher. There is enough water that they are soupy but after mashing and cooling they thicken up a lot.

[Anonymous No.18354463]

>>18352849
I'll try Farmer John if not baconfat.

[Anonymous No.18354490]

>>18344839
The starch of the beans thickens the water.

[Anonymous No.18354707]

>>18345698
I don't like my refried beans really smooth and creamy

[Anonymous No.18355824]

>>18354707
I like them chunky as well.

[Anonymous No.18355834]

>>18344285
taco bell

[Anonymous No.18357140]

>>18355834
https://www.youtube.com/watch?v=M8sZ1DWsAHE

[Anonymous No.18358212]

[Anonymous No.18359690]

[Anonymous No.18361061]

Food.

[Anonymous No.18361581]

>>18344285
Fuck off with your beans, nigger.

[Anonymous No.18362215]

>>18361581