give me best refried beans recipes. i made them over a decade ago and all i remember is needing to cook them for an hour then smash em up on a frying pan and add oil. don't really care what kind of beans, and these will most likely only be eaten with rice for an extended time
>>21593254Idk man I buy em canned Rosarita makes good stuff
I make Chinese bean paste. That's basically the same thing. Boil beans. Press through sieve to catch skins and improve texture. Put in pot with lard (traditional fat for both but I use coconut oil for my bean paste and you could use just about any fat for refried beans).Add whatever for flavour (for bean paste, I use vanilla sugar; refried beans use Mexican spices and aromatics or just go plain) and cook, stirring often, until the right consistency.That's it. 7d7ced6421406
>>21593370Oops. Ignore that string of characters at the end. I can't delete the post to repost it without them for some reason.
pork fatchicken fat works fine toobutter if you don't render your own animal fats
Recently fried up garlic, pic related and assorted spices on some olive oil and added navy beans and god damn was it insanely good. The kinda good that makes me want ro just make it again right away.>>21593509 no disrespect to you buy anyone else find butter with beans off? And I like butter, so I was surprised how much I didn't like it in beans.
>>21593254these last couple weeks I've been working on my beansI used a video from some guy arnie tex and I eat them daily nowand they are good with cornbread before you go mashin them up toojust youtube his name and refried beansI'm not linking itI used some smoked hocks and pork neck instead of bacon and it was great
>>21593254>bestit's beans, not rocket science. Just cook pintos in some liquid then fry them well in oil. Season the liquid however you want, but more salt makes it cook longer. Use any herbs or leaves for the liquid too if you want. Alliums go well with beans too, like garlic, onion, scallions, or leeks, etc. Wtv you wantUse lard, or some veggie oil you got on hand if you don't wanna bother thinking. Season however you want, just make sure it's well seasoned.
>>21593543The right texture is prob most important, and that means using enough oil. You gotta use enough that the chalkiness of any bean is removed. The same logic goes to making good lentils or other beans. Pintos area already pretty creamy compared to others though
>>21593524I've never used a neutral oil to make refried beans, it's at times when I was making it and didn't have pork or chicken fat I used butter, technically clarified butter, but still.I'll admit it's not as good as animal fats in beans>>21593552>Pintos area already pretty creamythis is true but if you want to try an even creamier bean, for frying or on it's own, try mayocoba beans
>>21593593>mayocobaive heard about this one. Might try to pick it up. Couldn't find dry cannellini or lima anywhere here so this might be nice to try out
>>21593538>arnie texRandomly got him on my Instagram feed, good stuff.
>>21593254I was digging one time and super fatigued and ate these straight of the can, they're tasty
the cheap everyday version is just some sauteed onions and jalapeno with a couple draned cans of your bean of choice added. add some chicken stock and mash until your desired consistency. finish with butter and lime for some brightness, cumin, optionally hotsauce. while I'm sure dried beans would be better it easily beats the prepared refried beans from a can.
