Welcome to our recipe pages as we teach you how to cook authentic Mexican foods. Our first recipe to share with you is Refried beans.
How can it not be? Such a simple and economical recipe, one that is a basis for so many meals.
Today, let's add another flavor dimension to a standby.
Ingredients:
Olive Oil (or lard)
Beans (whole and cooked in advance, or from a can)
Chile de arbol
Salt to taste
My preference is Golden Olive Oil for it's flavor. It's a matter of taste. If you want flavorful food, use flavorful ingredients. Oil counts!Heat a pan and add oil to cover the bottom. Add 2-5 chiles de arbol and let them roast in the oil.
Move the oil around them so that the oil absorbs the flavor of the chiles. This is not meant to burn your tongue, it's meant to add another dimension to the flavor of the beans. Trust me, it's really good. If you don't want a lot, try just a couple.
See the difference between the chiles cooked in oil? NOT BLACK. Just browned.
There are two useful things to reduce splatter:1. Add a bit of salt to the oil before adding the beans.
2. Add a scoop of beans and cover with a lid while the oil cooks them. Listen for less popping and uncover to add more beans. The oil is going to sizzle, this is just a way to reduce messy clean up after.
Warming the beans makes them easier to mash. Take your masher and start in. Be systematic. I start along one side and work my way around the pan, working the oil in through the beans. We like lumps, just like our potatoes.
It's easier if you start with a smaller amount of beans, mash, and add some more.
This batch looks really wet. When you turn off the heat, the moisture will continue to absorb into the beans and they will become drier. Really.
Heat a tortilla, or pull out some tortilla chips and enjoy!
Frijoles refritos! Absolutamente deliciosos!
ReplyDeleteI have never put a chile in there first, but I am going to try that!! I always use bacon grease to refry my beans, except on Fridays. My kids love cheese, so I add a lot of shredded cheese after the beans are mostly mashed.
ReplyDeleteBacon grease is great, but not vegetarian. But really good. Did I mention really tasty? I like bacon. Wait we were talking about beans!
ReplyDeleteOh, so many questions I have!! What kind of beans do you use, either canned or dried. If dried, what kind and how long do you soak them for? Do you think I can buy the chiles at my regular grocery store? I am too far from an authentic Mexican store to drive just for chiles! I have tried making refried beans before, but I think they were a little bland. Would love to make some tasty ones!!
ReplyDeleteHi, Angela, Glad for your questions.
ReplyDeleteWhat kind of beans do I use could be answered in two ways:
1. I use pinto beans, but you could you black beans just as easily.
2. I used canned or dry. If I'm going to use dry beans, I make a bunch at a time and freeze some for later.
I have a big metal bowl that I sort them in. I don't want any pieces of dirt or stones! Then I soak them overnight, usually. If not overnight, I'll let them sit for at least 4 hours. There is a speed way of doing it, but I don't have a pressure cooker.
I don't add salt to my dry beans until near the end of cooking time. It is said that salt too early slows cooking.
As far as the chiles, you can really find them most anywhere. Double check to make sure they are Chile de arbol. If they are Japanese chiles, they are just spicy, no flavor. It would still help, but Chiles de arbol have a great taste in addition to spice.
Hope that helps!
Are you using Saladmaster pans?
ReplyDelete