How do make your fried beans so taste?

Question

can u give me your full recipe on how u make your fried beans?

Answer 1

The way my mom would make her re-fried beans is she would take lard like Snow-Cap or bacon lard (drippings) and heat it in a cast iron skillet on med-hi. Then she would take the pinto beans that were cooked the day before and put them into the skillet and use a potato masher and mash them up good, she would continue to stir them for another 5-10 minutes on medium depending how fried you like them. If you don't know how to make pinto beans like me, you can find whole pinto beans in cans in the Mexican food isle in the store, just drain a some of the liquid before you put them in the skillet. Oh and using the bacon lard gives it more of home cooked flavor.

Answer 2

it takes to long to do it  homemade ! so i use a can of refried beans  a dash of cumin and some picante sauce and some shredded cheddar on top !

Answer 3

take one can of pinto beans, drained and put them in the blender with half a stick of softened butter until smooth. put the mixture into a frying pan with desired amount of salt and onion powder and heat through. enjoy!

Answer 4

OK, you first need to make your beans. Sort through them to get the halves out and little rocks, pebbles, etc. Fill a nice sized pot with water and then add your sorted beans (about a cup and a half), some salt to taste, a garlic clove, and some bacon for taste. Let them simmer on a fairly low heat for a few hours checking the water level occasionally as burnt beans smell really bad.

Getting the basics out of the way (the cooking of the beans) you can decide how you want your beans fried. When we have pork chops we use some of the grease from the chops to re fry the beans that we will eat with our meal. They look a little darker due to the pork floating around but they have a little more substance to them and taste amazing, almost better than the pork chops themselves ;-).

We sometimes make refrieds with a little oil, some diced jalapeno, a little bit of queso fresco melted in and some chorizo fried into it. The oil gives it a little smoother consistency and the chorizo gives it more complexity of flavor for spreading on tostadas, filling bolillos, and filling gorditas.

And of course, finally, my grandmas way (rest her soul). She would glop a big lump of lard in a pan and re fry those beans to a slightly oil slicked goo. Those things were delicious, and of course she made tortillas as big as a plate, and pan de sal for us each morning so we could munch on as we waited for our school bus  in front of her house.

Answer 5

Well, here is a true true true mexican recipe for refried beans.

It is from my husband whose family was so poor, that is ALL they ate for a few years when he was a kid.  He still eats beans and loves them.  He gets sentimental when he talks about them!

Heat beans (and their liquid if they were made at home from dried beans) until they are heated through.  Mash the beans with the bottom of a glass, or the back of a spoon.  Add some lard or oil (about 2 level tablespoons for every 2 cups beans), and stir until they are the right consistency.

Things to add for flavor?  SALT.  Nothing else.

Answer 6

make home made pintos with only salt added no meat etc..

take the beans out and drain them keeping the liquid.

as they drain add dried red pepper flakes to hot lard ,fry until browned then add the beans mash them well and fry  for a few min,,then add liquid from the beans until sloppy simmer until desired thickness salt to taste mash to desired chunkyness best if not all mashed flat