Best Authentic Refried Bean Recipe
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Recipe below
Used in this video:
12 Lodge Cast Iron Skillet:
Red Bean Pot:
Casserole Pinto Beans available in stores
Mesquite Seasoning:
for more recommended products:
Related Video: Cowboy Pinto Beans
Traditional Refried Beans
1 lb. pinto beans (Casserole brand recommended)
Hot water
4 slices thick-cut bacon, cut into ½-inch pieces
1 medium sized yellow onion, large chopped
2 Cayenne peppers, diced
2 medium dried ancho chilies, diced (store-bought in sack)
1 ½ tablespoons of Mesquite seasoning or all-purpose seasoning
1 teaspoon garlic powder
4 tablespoons butter (divided)
½ cup mayonnaise
½ cup sour cream
1 teaspoon cumin
1 teaspoon smoked paprika
Green onions, finely chopped, for serving
Shredded cheese, for serving
In a pot, add the beans and enough hot water to cover the beans about 1 ½ to 2-inches. Place over high heat and when it starts to simmer add the bacon, onion, cayenne peppers and ancho chiles. Stir and cover. Bring to a hard boil and continue boiling for about 10 minutes.
Stir in the Mesquite seasoning, garlic powder and reduce the heat down to a low boil.
Stir in 2 tablespoons of the butter. Cover and continue cooking for about 2 - 2 ½ hours or until the beans are slightly tender.
Note: You will need to add hot water to the beans as they cook. Be sure the beans stay covered with about 1 ½ inches of water.
When the beans are soft, remove from the heat and drain well.
In a 12-inch cast iron skillet, melt the remaining 2 tablespoons of butter over medium-low heat.
Place the beans in the skillet and mash with a potato masher, until blended (the traditional style keeps some bean texture rather than whipped smooth).
Stir in the mayonnaise, sour cream, cumin and smoked paprika. Mash and stir again.
Cook for about 4 to 6 minutes or until beans have simmered, stirring occasionally.
Remove from the heat and serve warm, topped with cheese and green onions, if desired.
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Kent Rollins
Cowboy Cooking, Cast Iron, Outdoor Cooking, Grilling, Dutch Oven Cooking
How to make MEXICAN RICE | REFRIED BEANS | Carne con Chile!
Green enameled cast iron:
Orange enameled Dutch oven:
INGREDIENTS
Mexican Rice:
1/4 cup of oil
1/4 of an onion
2 cloves of garlic
2 cups of rice
2 tomatoes blended or 8oz can of tomato sauce
4 cups of chicken stock or 4 cups of water + 2tbsps chicken bullion
Refried Beans:
1/4 cup of bacon fat or oil
1/2 of an onion
2 cloves of garlic
1 corn tortilla
2 Chile de arbol
1lb of cooked pinto beans
2 cups of bean broth or stock
Carne con Chile:
Sauce
12 small Roma or 6 regular size Roma
1 Chile negro
1 Chile chipotle
1/2 of an onion
6 cloves of garlic
Salt and pepper
Meat
2 lbs of round roast
2 tsps cumin powder
1 tbsp garlic powder
2 tsps dry oregano
2 tbsps of oil
My Amazon wishlist:
I got the blue enameled Dutch oven at Aldi for $25 and it’s one of those things that comes and goes at ALDIs so I don’t know when they will have it again but here’s their website link for it:
My clay pot is from Mexico so I don’t have links for that!
The Refried Bean Secrets Mexican Restaurants Use – 3 Stages for Tacos, Tostadas & More
I used to own a Mexican Restaurant in the Rio Grande Valley and the amazing chefs I worked with taught me the secrets of refried beans...
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These refried beans are sometimes called runny, sticky and retefritos…and the restaurants will serve their refried beans based on the dish being ordered.
… but the first secret is that it all starts with a good pinto bean recipe.
For Terry’s favorite pinto beans recipe we’re gonna use:
– 2.5 C of Casserole Pinto Beans – these our are FAVORITE brand of beans
– 2 Garlic Cloves
– 2 Strips of Thick Cut Hickory & Mesquite Smoked Bacon
– About half J & B Salt Pork
_ A little more or a little less of each ingredient, to your preference
and
– 2 tsp of APC OG, you can salt to taste later
The cooking process for these is super simple in the crock pot. NO soaking needed. You just need to set it to high to get them simmering and check it every hour or so with a little stir. Depending on the crock pot these should take about four to five hours MAX!
And BONUS! In this video we’re also gonna show you what I call the THREE STAGES OF REFRIED BEANS! Stage 1 is the runny bean, perfect for scooping up with a Mexican spoon. Stage 2 is a little drier bean cooked with a little lard perfect for spreading on a tortilla or on a plate. And Stage 3 we add a little more yummy lard and take them to a little toasty finish, incorporating all of the yummy crispy goodness from the bottom of the pan. I love these for chalupas because they won’t make your tortillas soggy and the flavor, oh baby is several notches above the other two.
Rick Bayless Secret Weapons: Spicy, Garlicky Pintos
I've said before that you'll end up finding all kinds of useful ways to incorporate the garlicky punch of roasted mojo de ajo in your cooking. For me, that meant finding inspiration in one of the most common ingredients in the Mexican kitchen: beans. Rich in roasted garlic and sparked through with feisty arbol chiles, these frijoles pintos refritos will be perfect for smearing on a tortilla or as a side dish with enchiladas.
Get the recipe ????
The traditional Mexican ingredient that is missing from your Refried Beans.
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When I've had frijoles or beans in mexico city There's just a little something that I couldn't quite pin point, but thanks to the cooking class I took, my instructor Alberto let us in on the signature ingredient. Epazote. Today, we are going to make these black beans with epazote at home.
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MISC. DETAILS
Music: Provided by Musicbed
Filmed on: Sony a6400 w/ 18-105mm F4
Voice recorded on Lav Mic
Edited in: Premiere Pro #CDMX
Research Sources:
Affiliate Disclosure:
Cook with E is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
How to Make Restaurant-Style Mexican Black Beans
Mexican black beans are a perfect, easy side dish for any Mexican cuisine. Flavorful, and packed with good-for-you nutrients, these restaurant-style black beans are a treat worth making.
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PRINTABLE RECIPE: ????️ ????️
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✅Ingredients
• 1 tablespoon vegetable oil
• 1 small yellow onion diced
• 3 cloves garlic minced
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper optional
• 2 (15 ounce) cans black beans undrained
• 1/4 teaspoon salt
• 1/4 cup fresh cilantro leaves chopped
✅Instructions
00:00:11 - Preparing ingredients for Restaurant-Style Mexican Black Beans
00:01:39 - Adding lard to Mexican black beans to add flavor
00:02:43 - Quick recap Mexican Black Beans recipe
1️⃣ 00:00:46 - Heat a heavy skillet over medium-high heat. Add in the oil and let heat briefly.
2️⃣ 00:00:51 - Add in onions and saute for 5 to 7 minutes until soft.
3️⃣ 00:01:01 - Add in minced garlic, cumin, and cayenne pepper and saute another 60 seconds.
4️⃣ 00:01:29 - Add in un-drained black beans and juices from can. Let simmer for 5 minutes. Salt to taste. Serve hot topped with fresh cilantro.
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