Does anyone have a recipe on how to make refried beans? They are not listed in the Latin American cookbooks other than an ingredient in other recipes. On the refried bean cans (from grocery stores) it lists spices & liquid under ingredients. I would like to make my own. Any suggestions? Sally from SW Michigan.

-- Sally Nye (sarolyn@accn.org), September 23, 2001

Answers

Here is the recipe from my Rodales Basic Natural Foods Cookbook: 2c. dried pinto beans, 4c. water, 2/3c. pureed tomatoes, 2tbsp olive oil, 1c. coarsely chopped onions, 1 1/2 tsp minced garlic, 1 green chili pepper, seeded and minced (about 1/3 of a cup), 1 tsp soy sauce, 1/2tsp cayenne pepper. Soak beans in the water overnight. Bring beans and liquid to a boil, then reduce heat, cover, and simmer for 20 min. Stir in tomatoes, and simmer until beans have absorbed most of the cooking liquid, stirring occasionally. - Heat oil in a large skillet. Add onions, garlic, and chilies and saute until soft. Stir in soy sauce and cayenne. Gradually add beans to skillet, mashing them in the pan with a potato masher. Stir frequently to prevent scorching. When all beans have been added to skillet, fry to taste.

-- Tracy Brock (tbrock@splitrocktel.net), September 23, 2001.

No Yuppie recipe, just a good ol' New Mexican one. Cook pinto beans until done, drain any cooking water into a cup and drink, mash beans and stir in a heaping table spoon of lard for every mashed cup of beans. Eat hot or cold, preferredly wrapped in a tortilla.

-- Joe (CactusJoe001@AOL.com), September 23, 2001.

Well Joe, my recipe is almost the same as yours. Only I add onion and a bit of salt to my beans while they're cooking (takes about 1 1/2 hours on low simmer, after you parboil them)and I throw in about 8 ounces of cheddar cheese instead of lard, and smash 'em up. I season with taco seasoning, which I buy in bulk at Sams. When I make a batch of refried beans, I cook about 1 pound of pinto beans. I divide the results and freeze to use in burritos.

-- Nancy in Maine (paintme61@yahoo.com), September 24, 2001.

I do what nancy does........yummy.....got me thinking of making some!!!

-- diane (gardiacaprines@yahoo.com), September 24, 2001.

I do what Joe does but with much less fat. Damn good on tortillas with a bit of chopped raw onions.

={(Oak)-

-- Live Oak (oneliveoak@yahoo.com), September 24, 2001.

Y'all making me hongry! It is only 7:30 Monday morning and I'm already thinking "Taco time!" hee hee hee.

I like Joe's recipe, but I cook about 8 - 9 strips of bacon or salt pork strips to the pintos BEFORE you mash 'em; makes my mouth water just thinking about it. Saute some chopped onion, diced tomatoes and a little bit of chopped jalepeno peppers (easy on this if you are just a beginner), just to give it some kick. Mighty good grazing.

-- j.r. guerra (jrguerra@boultinghousesimpson.com), September 24, 2001.

j.r., I do reckon I'll change my recipe to your'n.

-- Joe (CactusJoe001@AOL.com), September 24, 2001.

Oops, forgot to add one other vital ingredient . . . to get a really good taste, the refried beans must be cooled and reheated several times, they just get better and better.

-- j.r. guerra (jrguerra@boultinghousesimpson.com), September 24, 2001.

Yep the southeners are chuckling. A little akin to asking for a good recipe for ice. I agree with the leftover beans, and yes onions, garlic and jalepeno's chopped up and fried in the lard first, than mash the beans. Originally from San Diego and we used to fish down in Mulege (baja California) so homemade tortillas and refired beans are staples here. Also do you know if you grind your beans raw, you can make instant refired beans without the soaking and cooking? It is also great for thickening gravy and soups and stews! Vicki

-- Vicki McGaugh TX (vickilonesomedoe@hotmail.com), September 24, 2001.

Joe, Would you mind enlightening me on what constitutes a yuppie recipe? I think it would be of interest to those of us who had to teach ourselves to cook from whatever cookbook the used bookstore had. thanks.

-- Tracy (tbrock@splitrocktel.net), September 24, 2001.

This is how I make my refried beans. Start by cooking 2 pounds of pinto beans with plenty of water. Add ham or bacon pieces. I add chopped onion and garlic. The more the better. After they are cooked throughly, (3 hr) I make a batch of cornbread. Then we have cornbread and beans. The next day, I take the leftover beans and mash with a potato masher juice and all. I pour that into an iron skillet with lard or bacon grease, add some chili powder and chipolte peppers and fry until dry. Keep stiring cause it will stick. When cooked down to your liking, serve with grated cheese or serve with tortillas.

-- Belle (gardenbelle@terraworld.net), September 24, 2001.

I've been in the restaurant business a long time. Here's a good refried beans (frijoles refritos) recipe. 1) Bring to a boil three quarts water. 2) Clean one cup Pinto beans. 3) Turn off heat under the water and add beans. Cover and let sit until water is tepid (this reduces actual cooking time). 4) Drain beans and cover with water completely, bring to a boil and reduce heat to a simmer. 5) When the water has cooked down (but don't scorch!), cover completely again with water. Repeat this step once more. This is called cooking in three waters (tres aguas). During this last water, add one teaspoon salt. 6) When the beans are done, drain the beans and reserve the broth. Using a potato masher, mash the beans, adding some of the reserved broth until beans have a consistency simular to tomato sauce. At this stage you have what is ordinarily served as "refried beans". If you want to enhance them, try the following: 7) Mince four slices of 14/16 sliced bacon and fry over a low heat. While the bacon is frying, mince white or yellow onion (about 1/8 inch) to taste and saute the onion with the bacon until the onion is clear. 8) Add the remaining broth and then the mashed beans and blend together until the consistency is smooth. Thicken until the beans suit you, and serve. This is one variation on home-style Tex-mex refried beans. An additional variation is to add a quarter pound of cooke chorizo mexicano to the above.

-- Craig Etter (craiggetter@hotmail.com), January 25, 2002.