How To make Mexican Refried Beans
1 tb Olive oil
2 Cloves garlic, minced
1 cn Pinto beans (15-1/2 oz can)
1/8 ts Freshly ground black pepper
Place olive oil and garlic in 9-inch microwave-proof pie plate. Microwave on HIGH (100% power) 45 seconds. Drain pinto beans, reserving 1/3 cup of juices. Add beans and reserved juiced to garlic mixture in microwave-proof pie plate. Mash beans with potato masher until all are broken up. Stir in pepper. Cover with wax paper and microwave on HIGH 3 minutes. Stir well and smooth out top to make even. Makes 2 cups.
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REFRIED BEANS recipe- fresh refried beans from SCRATCH- REFRITOS
Refried beans is a predominant side dish in Mexican cuisine and many other Latin American countries. Its popularity and easy cooking process makes it hard to ignore. In this recipe, I will be teaching you how easy it is to refried them, and like in my native Mexico, we will be frying them with pork lard to enhance the already amazing flavors! Make it your own and cook it at home!
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➤ OXO potato smasher:
➤ Cuisinart oven mitts:
➤ Spider strainer (Deep fry):
➤ Pyrex glass bowl set of 3 :
➤ OXO 6-inch fine mesh strainer:
➤ Chefs men/women half apron:
Refried Beans Recipe
Pinto beans 2 cups
Water 12 cups
*Use 2 cups of the bean broth
Pork belly, uncured 11 oz
*use 8 TBSP of the rendered fat
*Use all the crispy pork bits on the recipe
White onion, large 1/2 ea
Garlic, cloves 3 ea
Salt to taste
Pair the refried beans with:
Mexican Rice:
Carne Asada:
Guacamole:
Chiles rellenos:
Salsa:
Chicken quesadillas:
Flour tortillas:
Horchata with cantaloupe:
Cilantro lime:
For dessert:
Fried Ice cream:
Strawberries in cream:
Vanilla cupcakes:
Churros:
Banana Bread:
Youtube (Spanish videos) (Videos en español):
Facebook:
Instagram:
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!
Pot Of Pinto Beans Recipe | Frijoles De La Olla Recipe
Today I am making a simple pot of pinto beans or frijoles de la olla. This is a recipe for boiled beans in a pot that can be divided and saved later or served in a bowl or along side your favorite meal.
Welcome to Simply Mamá Cooks YouTube Channel! I am a Mom to a blended Korean / Mexican American family that loves to share what I cook in my home. I am still learning and enjoy the process of making home cooked food.
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⭐️CHARRO BEANS (Stove Top Recipe)
⭐️CHARRO BEANS (Slow Cooker Recipe)
INGREDIENTS
1 lb (454 g) cleaned / presoaked pinto beans (soak overnight for best results)
2 quarts (1.89 L) water
1/2 small onion
2 cloves fresh garlic
2 tsp salt (or salt to taste)
1 fresh jalapeño (optional)
DISCLAIMER: This video and description contains affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. This helps support the channel and allows me to continue to make videos like this. Thank you for the support!
MUSIC
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How TO Make Pinto Beans
Boiled Pinto Beans
Frijoles De La Olla
The secret to refried beans! #shorts #tiktok #recipe #lunch
The Best Mexican Rice and Beans You’ll Ever Make | Epicurious 101
In this edition of Epicurious 101, professional chef Saúl Montiel demonstrates how to make rich, creamy, and flavorful rice and beans–a classic Mexican side dish.
Director: Debbie Wong
Director of Photography: Eric Brouse
Editor: JC Scruggs; Micah Phillips
Talent: Saul Montiel
Director of Culinary Production: Kelly Janke
Culinary Producer: Jessica Do
Culinary Associate Producer: Leslie Raney
Line Producer: Jen McGinity
Associate Producer: Amanda Broll
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Assistant Camera: Erron Francis
Audio Engineer: Mariya Chulichkova
Production Assistant: Noah Belsky
Staff Editorial Consultant: Ryan Harrington
Researcher: Vivian Jao
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Assistant Editor: Andy Morell
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