HOW to make Traditional Refried Beans | Authentic Mexican Food | Villa Cocina
#refriedbeans #mexicanfood #villacocina
Refried beans are a staple when it comes to Mexican cuisine. Their creamy texture and layers of flavor makes them the perfect side for an entree. You can top them with crumbled queso fresco. While are at it, fry a couple more Serranos and chiles de arbol, the perfect touch of color.
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Refried beans recipe
To cook the beans
1 lbs dried pinto beans:
1/2 white onion, medium
7 garlic, cloves peeled
10-12 cups of water
Salt to taste (2 tsp of kosher salt):
Fry the beans
Cooked beans
3 TBSP avocado oil or lard: or
6 chiles de arbol:
2 serranos, peppers
1/2 white onion, medium
3 garlic cloves, minced
2- 2 1/2 cups bean broth
Salt to taste (1/2 tsp kosher salt)
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Abuelas Refried Beans | Tex-Mex Queen
Every Tejano owes it to themselves to learn how to prepare their abuela's beans. Join Vianney as she teaches us the in’s and out of the simple dish by first making delicious frijoles de olla then turning those into the refried beans many of us know and love!
INGREDIENTS:
Frijoles
1-pound pinto beans
2 bay leaves
4 cloves of garlic
1/2 onion
8 cups of water
1 tablespoon kosher salt
Crema or Queso Fresco for garnishing (Optional)
To Make Refried Beans
4 slices bacon
2 cups cooked Frijoles, with 1 cup bean liquid
salt to taste
DIRECTIONS:
1) Clean bean. Remove any bits or broken beans and place in bowl. Rinse beans under cold water until water runs clear and drains. Place in a large heavy stockpot, add water. Add onion, bay leaves, garlic and bring to a boil.
2) When the beans have reached the boil stage, reduce heat, cover, and simmer for about 1 1/2 hours. If needed add more water to your pot, you always want at least 2 inches of water covering your beans.
3) At the end of 1 1/2 hours, check the texture of your beans. They should be soft, not mushy or falling apart. Remove the onion and add salt to taste. Serve in large bowls and garnish with cilantro, tomatoes, crema, or a sprinkle of queso fresco.
For Refried Beans:
1) Heat bacon over medium high heat. Once bacon is fully cooked, remove from pan leaving bacon drippings in pan – add beans and liquid.
2) Mash beans, with potato masher until beans reach desired texture. Season with salt and pepper.
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From Canned Beans To Charro Beans | No one Will Know The Difference ❤
CHARRO BEANS is one dish I prepare often, they are very popular here in South Texas, we also love to barbecue and have family gatherings and Charro Beans are a must... Charro Beans from a can started when I was in a rush to come up with a side dish and I didn't have time to cook a fresh pot of beans, so I used canned and now it's the way to go for me especially if I'm in a rush. It takes a few minutes and a few ingredients to prepare these and no one will know the difference.
INGREDIENTS----------------
4 16oz Cans Pinto Beans (I used Bush's)
5 slices thin cut bacon (chopped)
1/3 med onion (chopped)
1 large Roma tomato (diced)
1 finely minced garlic clove
1 jalapeño (diced small) (optional)
Small bunch cilantro (chopped)
1 1/2 Tbsp Chicken bouillon tomato flavored (Knorr)
2 C. water
DISCLAIMER
Do not eat or serve this dish to anyone who is or might be allergic to any ingredient in this dish.
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#frijolescharros
#beans
My Refried Beans Recipe is Better Than Yours
You will never buy canned again once you taste this delicious, refried beans recipe that is simple to prepare and loaded with flavor. This traditional side dish is a staple to serve up with all your Mexican recipes.
Refried beans, also known as frijoles refritos, are a popular Mexican dish consisting of cooked beans such as pinto or black beans that are mashed and fried in onions and melted in rendered bacon fat. While they are cooked twice, they are only fried one time.
While you can purchase these pre-made in a can, the flavors are much more complex when homemaking them. In addition, there are more opportunities to add different ingredients and flavors when making it from scratch.
PRINT OUT THE RECIPE AT:
Ingredients for this recipe:
• 1 pound dried pinto beans
• Water
• ½ peeled yellow onion
• 6 garlic cloves
• 1 tablespoon dry epazote
• 1 tablespoon ground cumin
• 1/3 cup rendered bacon fat
• 1 seedless serrano pepper
• 1 peeled and small diced yellow onion
• cotija or queso fresco for garnish
• chopped fresh cilantro for garnish
• salt and pepper to taste
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Slow Cooker Spicy Pinto Beans {The BEST Mexican side dish}
--------------Click on SHOW MORE to see the FULL RECIPE--------------
I often make these beans instead of refried beans along with enchiladas or taco night. These beans have quite the spicy kick to them!
RECIPE:
INGREDIENTS:
1 lb. dried pinto beans no need to presoak
1 cup diced yellow onion
1-2 jalapenos sliced
2 tsp. chili powder
½ tsp. onion powder
½ tsp. garlic powder
¼ tsp. pepper
32 oz. container chicken broth
2 cups water
Add at the end:
¼ tsp. salt or more to taste.
SLOW COOKER SIZE:
5-quart or larger
INSTRUCTIONS:
Rinse and drain the beans, discard any dirt clumps or rocks. Add to the slow cooker.
Add the onion, jalapenos, chili powder, onion powder, garlic powder, pepper, chicken broth and water to the slow cooker with the beans. Wait to add the salt.
Cover and cook on HIGH 7-8 hours. Do not open the lid while they cook, or they will not get tender.
When the cooking time is done mash about 1/4 of the beans with a potato masher right in the slow cooker. Or you can put a scoop in a bowl and mash with a fork and add back to the slow cooker. This will make the beans creamy, which the slow cooker can't do since the simmer is so low. Add salt to taste, I usually use 1/4 tsp.
Serve as a side dish or as a main with tortillas or cornbread. Enjoy!
PRINTABLE RECIPE AND NUTRITIONAL INFO:
FAN MAIL:
The Magical Slow Cooker
Sarah Olson
PO BOX 70586
Springfield, OR 97475