Estimated reading time: 4 minutes. For more check out: Recipes that use refried beans. Refried Beans are a dish that has been made famous around the world for its inclusion in Mexican food. They are commonly made with Pinto beans but in different regions of Mexico, they are made with other beans such as black or kidney beans.
Refried Beans get their name not because they have been fried twice but because the word comes from the Spanish name for the dish — Frijoles Refritos. If this is important to you always be sure to read the back of the pouch or can before eating. Beans are high in fibre and if you go for the vegan refried beans then they will also be low in saturated fat. They are also a good source of plant-based protein and are high in fibre.
These are all important aspects for a healthy diet. Just be careful what you eat them with! For a more detailed recipe, you can check out our frijoles recipe. Mexican Molletes. Refried beans make the perfect side dish for Mexican food. Serve the beans warm and you could sprinkle some cheese on top. Pour the water in. Beans should be fully submerged in water.
Cook: Bring to a boil, stir in the salt, then turn the heat to low and continue to simmer covered. Allow to cook for about 30 minutes, remove lid, stir, and continue to cook an additional minutes until the beans are softened and easily mashed. Fry: Once the beans are soft, heat lard or oil in a large cast iron skillet over medium heat. Once the oil is heated, carefully ladle the beans, garlic and some of the bean broth into the skillet.
Allow the beans to "fry" in the oil while mashing. Add more bean broth as needed to get desired consistency to the beans. Notes Pinto Beans: this recipe calls for dried beans and walks through how to soak and prepare them. You can skip that step and use canned beans if needed, just make sure to grab cans that have No Salt. Soaking Beans: Soaking the beans can save some time when it comes to cooking though. If starting with dried beans, increase cooking time to 2 Beans not softening: If the beans are old, they will take longer to cook and might not become soft enough to mash.
Hot Water: Very important to this recipe. If you are cooking your beans hotter, then you may find that your water is evaporating too quickly. Oil: this is used for frying the beans in the last step, use a mild tasting oil since it will give flavor to the beans. Some common choices include: lard, corn or canola oil, vegetable oil, or leftover bacon grease which has a strong flavor, but can be a tasty and fun option. To mash or not to mash: If you do mash them, use a potato masher and mash to desired consistency.
You could also use a blender for a completely smooth texture. Consistency: save the bean broth from cooking the beans and spoon into the beans while mashing to get the consistency you want.
If you want a thicker refried bean, then use less water. If you want thinner beans, then you will use more broth. Save the leftover bean broth and use it to stir into your leftover beans.
As they sit in the refrigerator and chill, they will thicken. Serving: 1 , Calories: 90 kcal , Carbohydrates: 11 g , Protein: 5 g , Cholesterol: 3 mg , Fiber: 3 g. Did you make this recipe? Tag HouseofYumm on Instagram and hashtag houseofyumm! House of Yumm 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.
By the time the beans are done, so is the rest of the meal. If you don't have a pressure cooker, no worries! We have included directions for both methods. Note that although beans have a relatively long shelf life, the older they are the longer you'll have to cook them to get them to soften. If you have dry beans that have been sitting around for more than a year, they may be tough.
In this case, you might want to add an eighth of a teaspoon of baking soda to the cooking water. That can help soften the beans. Once you cook the dry beans, you strain them and cook them with onions and fat in a skillet, mashing them while they cook.
That's the "fried" part of refried beans. You can also simply strain canned whole beans and mash them and fry them. Two cups of dried beans cooks to the equivalent of three to four ounce cans of pre-cooked beans.
Once made, the beans will last about 3 to 4 days in the fridge. To reheat them, just add more water and heat them up on the stovetop. If the beans smell at all bad or have developed mold, discard them. You can freeze the beans, either before or after you mash them.
Let them cool to room temperature, then put them in meal-sized portions in either heavy duty freezer bags or covered, air-tight containers. They'll last for several months frozen. If dry upon defrosting and reheating, just add more water and oil. Our favorite way to use refried beans? Along side a juicy steak with some green chile tomato salsa. The combination of the steak, beans, and salsa is fantastic! Refried beans are a standard accompaniment to Mexican dishes. We use them:. Soaking dry beans before you cook with them has some advantages.
Consider these benefits to soaking beans before cooking with them. NOTE: If you are pressure cooking your beans , you don't need to pre-soak them. This recipe gives instructions for making refried beans from scratch, starting with dried beans. You can also easily use canned beans, in this case use three ounce cans of whole pinto beans, and skip to Step 3, rinsing and draining the beans and adding to the pan with a little water in Step 4.
If you have access to the Mexican herb epazote, use a large sprig of epazote in place of the oregano. Not only is epazote the traditional herb used with these beans, it has anti-gas properties to make the beans easier to digest. Crumbled cotija cheese or grated cheddar cheese , optional. Rinse the beans in water and check for and remove any small stones, pieces of dirt, or bad beans. Remove any beans that float in water. Stove Top Method. Add half an onion, salt, and oregano. The cooking time will vary depending on the batch of beans you have.
The beans are done when they are soft and the skin is just beginning to break open. Pressure Cooker Method. Put beans into a 4 quart or larger Instant Pot or pressure cooker with a 15 pound weight.
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