refried beans
 

i have some YUMMY pinto beans cooking and i'd like to make refried beans. i'm very picky about consistency...i'd like my refried beans to be like ones you would buy in a can or get in a Mexican restaurant. can anyone give me a recipe for how to do that?

thanks! :heart

Re: refried beans
 

use the cooking liquid to get them really smooth. For beans like the can you can cook some pureed onion in a little oil and add it to the pureed beans

Re: refried beans
 

I too use the cooking liquid as I puree them. I usually drain it first then add it back in as needed. I puree mine with a stick blender but have also used a food processor. Sometimes the beans seem a little watery but thicken considerably; often I end up adding more cooking liquid before serving. I like to cook my beans with cloves of garlic and then puree all together.
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Re: refried beans
 

Yep, it's all about how much liquid you use. :yes Just work with it until you get the consistency you like.

In addition to onion & garlic, chili powder, cumin, S&P make nice additions, too.

Re: refried beans
 

so they aren't really refried? just pureed?

Re: refried beans
 

Not necessarily. When my MIL (or myself) is making them, we do it in a pan. And mash it with a potato masher thingy:giggle Thats what it is called, right? That way you can make it still a little chunky if you like:) And then it gets a little *fried* in the pan, i guess? That is how I have always seen it done.

Re: refried beans
 

Well, the "refried" part is after they are initially cooked. You use cooked beans, then "re-fry" them with spices. I puree in a food processor, but it's more traditional to use a wooden spoon while you're "re-frying" them. If you want them chunky, leave out a handful of beans and add them after you've pureed the rest, mashing if you want/

Re: refried beans
 

:popcorn

Re: refried beans
 

So do you need to add any fat to the beans? My DH has worked at a Mexican restaurant for 15 years. The food is a bit Americanized, but for the most part authentic (as the owner and many of the cooks are from Mexico and are using family recipes). Anyway... I tried to make some refried beans the other day, and they were not a creamy consistency (like from the can) and DH said it was because I needed more fat in them. :shrug3 What do you all think of that?

Re: refried beans
 

I don't use any fat. I think to get them creamier you need more liquid.

Re: refried beans
 

Yeah, DH's grandma and mother use lard:giggle

Re: refried beans
 

If you look at the cans in the store, they contain lard. Vegetarian contains canola oil. Fat free is neither.

Mexican restaurants use lard. If you order the vegetarian entree, you won't be served regular refried beans. Instead, you'll get chunky pinto beans in sauce/cooking liquid.

I don't use fat in mine. I see no point.

Re: refried beans
 

:giggle Isn't the fat why they are called refried?

Heat up oil (or bacon grease :yum) in a skillet until hot, add beans and mash, and add bean juice as necessary to get them the right consistency. Add spices whenever.

Re: refried beans
 

Hey, I never said I was authentic. :P~

Several years ago, DH & I vacationed in Mazatlan. My only gripe was that the Mexicans could not make decent Mexican food to save their lives. :giggle

Re: refried beans
 

Yes, we should be honest with ourselves and call it Tex-Mex because it's not Mexican food!