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05-10-2010, 08:34 AM | #1 |
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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?
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05-10-2010, 08:42 AM | #2 |
Rose Garden
Join Date: May 2005
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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
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05-10-2010, 09:15 AM | #3 |
Climbing Rose
Join Date: Mar 2008
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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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05-10-2010, 10:06 AM | #4 |
Rose Garden
Join Date: Feb 2007
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Re: refried beans
Yep, it's all about how much liquid you use. 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.
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05-10-2010, 12:18 PM | #5 |
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Re: refried beans
so they aren't really refried? just pureed?
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05-10-2010, 12:23 PM | #6 |
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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 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.
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05-10-2010, 12:23 PM | #7 |
Rose Garden
Join Date: Apr 2008
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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/
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05-10-2010, 12:23 PM | #8 |
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Re: refried beans
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05-10-2010, 12:40 PM | #9 |
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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. What do you all think of that?
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