Authentic Refried Beans Recipe?

Question

There's this great Mexican restaurant in Springfield, MO where they have delicious refried beans that have this delicious garlic taste and perfect texture. Does anyone have a recipe like that?

Answer 1

It sounds like you're looking for 2 different things: Authentic Refried Beans and the beans that you had at a restaurant.

"Authentic Refried Beans" in Mexico is about the same as Authentic Mashed Potatoes in the US.  Everyone's family does them a little differently.  In 80% of households you will find beans in a bean pot.  They're best when they're just freshly boiled with some of the broth (which is supposed to be very good for your skin), some diced onion and a little cilantro.  But what about the beans that didn't get eaten the night before?  Throwing them out is out of the question and reboiling or even just reheating them turns them darker. . . . .you refry them, of course!

So, if you were in a typical Mexican household, you would have a pot of beans nearby.  Here's the basics and then I'll give you some variations. . . .

Heat a couple of tablespoons of lard in a frying pan until hot but not smoking.  Drain the cooking liquid from about 2 cups of beans and toss them in the hot lard, careful - they splatter!  Saute for about 3 minutes and they'll start to get softer.  Take the back of your spoon (I use a big wooden one) and mash the beans.  This will make a pan full of dry bean curd so add about 1/2 cup of the cooking liquid back in.  Stir and heat through.

OK, that's the basics.  Try changing the lard to canola oil or my favorite, olive oil or even butter.  In my family we like to fry jalapeños in the oil before the beans are tossed in.  That way you get a hint of pepper in the beans and you get wonderful, soft and charred chile peppers to eat with your beans.  You could saute onions and/or garlic with the beans.  You could add cumin or chile powder or black pepper.

Have fun, make a mess!

Answer 2

go get a book or google it

Answer 3

INGREDIENTS

1 onion, peeled and halved

3 cups dry pinto beans, rinsed

1/2 fresh jalapeno pepper, seeded and chopped

2 tablespoons minced garlic

5 teaspoons salt

1 3/4 teaspoons fresh ground black pepper

1/8 teaspoon ground cumin, optional

9 cups water

DIRECTIONS

Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. Pour in the water and stir to combine. Cook on High for 8 hours, adding more water as needed. Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.

Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.