Mexican Take Out Frijoles Refritos Refried Beans Food

FRIJOLES REFRITOS (CLASSIC MEXICAN REFRIED BEANS)

Steps:

• Mash the beans in a bowl.
• In a medium skillet, heat the oil over medium heat.
• Add the onion and the garlic; cook and stir until onion is deep golden, about 10 minutes.
• Stir in the mashed beans and cook for about one minute.
• Add salt to taste.
• Makes about one pint.

FRIJOLES REFRITOS (REFRIED BEANS)

Steps:

• Combine water, pinto beans, and garlic into a large pot and cover; Cook over low heat for 5 1/2 hours; stir salt into beans and continue cooking until beans are very soft, about 30 minutes more.
• Heat canola oil in a skillet over high heat. Spoon the beans into the skillet without draining excess water; mash beans using a potato masher until they begin to lose their shape, about 3 minutes.

MEXICAN TAKE-OUT FRIJOLES REFRITOS (REFRIED BEANS)

Steps:

• Let the beans soak overnight in a large bowl, in enough water to cover them by 2 inches or quick-soak them by rinsing the beans in a colander under cold water and discard any discolored ones. Combine the beans in a soup pot with enough cold water to cover them by 2 inches, bring the water to a boil. Let the beans boil for 2 minutes. Remove the pot from the heat and let the beans soak, covered, for 1 hour.
• Drain the beans, pour them back into a pan, and add enough water to cover them by 2 inches. Cook the beans over low heat, uncovered, for 30-45 minutes or until almost cooked through. Add the salt and cook for 15-20 minutes, or until the beans are cooked and creamy inside. Add more hot water if necessary to keep the beans just covered.
• Drain the beans and reserve the liquid. Put the beans back in the pot with about 1 cup of their cooking liquid. Mash them with a potato masher or the back of a wooden spoon until they are creamy. Add more liquid if necessary.
• In a large nonstick skillet, heat the oil over medium heat. Add the onion and cook, stirring frequently, until deep golden brown, about 10 minutes. Add the garlic and cook a minute or so, then add the mashed beans. Continue to cook, stirring about 10 minutes, or until the beans are the desired thickness. Add more bean liquid if you like your beans thinner. Taste and season with more salt if needed. Serve with the crumbled cheese.

CROCK POT FRIJOLES REFRITOS (REFRIED BEANS)

Steps:

• Sort & rinse beans. Place in crockpot, cover with water and soak 8 hours or overnight.
• Drain water from beans & rinse again. Remove water from the crockpot and rinse again.
• Place back in crock pot and add water & salt. Cover and cook on low 10 hours.
• Reserving liquid, drain beans & place in bowl.
• Heat oil in skillet & saute onions and garlic over medium heat until tender. Transfer to blender.
• Add chilies, cumin, and jalepenos, and blend until smooth.
• Add cooked beans (in batches---there's too much to do all at once) to blender and blend until smooth. Pour into crock pot.
• Stir well and gradually add reserved liquid until beans reach desired consistency.
• Cook on high 20-30 minutes.

FRIJOLES REFRITOS (REFRIED BEANS)

Steps:

• Place beans and juice in blender or food processor. Blend just enough to break into small pieces.
• Cook and stir onion and jalapeno in hot lard or butter until tender. Stir in beans 1 cup at a time until they are all incorporated.
• Continue cooking and stirring constantly until mixture thickens and you can see the bottom of the pan as you stir.
• Add cheese and stir until well-blended. Add salt and pepper to taste.
• Note: My home cooked pinto beans tend to be spicy. If you are using mild beans or canned beans, you might want to add a couple cloves of minced garlic and 1/2-1 teaspoon cumin.