I have been experimenting with some slow cooked pinto bean recipes like you get South of the Border (That's California Border). So far the flavor is just not right. Rather than explain everything I have done, I would be interested in any recipes your willing to share here. Also is it better to boil the beans or just soak the beans prior to cooking them. Thanks
food Looking for Slow Cooked Refried Bean Recipe
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We started with this one: http://allrecipes.com/recipe/refried-beans-without-the-refry/
I fortunately read the comments and cut the salt down. It's easier to add than to take away
Use 3 teaspoons to start, and add as needed while you're mashing the beans. We've changed it around to our personal taste, but the original recipe is an awesome place to start.
I fortunately read the comments and cut the salt down. It's easier to add than to take away
Use 3 teaspoons to start, and add as needed while you're mashing the beans. We've changed it around to our personal taste, but the original recipe is an awesome place to start.
Thanks all give this a try. I already learned the hard way on the salt on the first batch. Had to toss that one out.Naga Chomper said:We started with this one: http://allrecipes.com/recipe/refried-beans-without-the-refry/
I fortunately read the comments and cut the salt down. It's easier to add than to take away
My wife is from Honduras, so we eat frijoles refritos almost daily! We use Central American red beans that are popular in El Salvador and parts of Honduras, they are usually found in any Mexican Grocery labeled as "Central American Red Beans". I think they taste best when cooked in a soup pot, so we have a big pot we use. I usually do 2 pounds at a time. We don't presoak, just rinse/clean. I add 3 cloves of garlic and about 1/4 of a red or white onion sliced from side to side (through the middle) so that the onion remains in rings. I then cook for 2-4 hours on medium heat depending on how fresh/dry the beans are. When we get them straight from Honduras they only take 2 hours, but some of the store bought ones take much longer. When beans begin splitting or breaking apart they are ready, I then add at least 3 teaspoons of salt and stir for a minute or two and then turn off the heat. When beans are cool I add a thin layer of oil to the bottom of a separate pan. While the oil is heating I transfer some of the beans (with the pieces of garlic and onion) to a blender and I make sure the bean broth only comes up to about 3/4 of the amount of beans (hope that makes sense?) I then blend until well liquified. I then pour the bean mixture into the pan with the oil.....careful oil may splatter a bit, and mix, at the same time I turn the heat down to medium low. I let cook and stir occasionally until oil is well incorporated into beans, and the beans appear frothy.....and then we are done....simple but good! Might not be Tex-Mex style, but better than it may sound. I usually save some of the cooked beans for making other dishes too, that is why i make such a big pot.