Anyone have a tried and true favorite authentic refried beans recipe? The interwebs are full of recipes, but none I've tried turn out as good as Mrs. Serna's frijoles. She was a neighbor lady who used to watch us after school and she ALWAYS had a pot of frijoles and fresh tortillas for us kids. Canned Rosaritas are pretty close, but not quite "there".
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watchin'..... -
These are worth makin:
https://kentrollins.com/best-authent...d-bean-recipe/
Also useful, fer ideas / techniques, etc.
Last edited by Mr. Bones; October 29, 2020, 01:18 PM.Comment
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Truth is in these parts all recipes were authentic. Leftover beans were reheated the next day with all kinds of crap like... into the bacon pan, add lard, add leftover meat, leftover veg etc..
For me there was nothing better then re flashing carnitas (or just cooked pork) in onion or whatever and then tossing in your beans for the half smash then adding cheese (cotija/fresco) for the win.
I think something that is missing from the general public is the household the beans were cooked in.
everyone’s house had a dominant profile. So everyone’s house had different tasting beans.
That profile was usually steadfast from household to household. Some households were always spicy, some too
much lard etc.
with different flavors come different refried beans. So everyone’s (mom or grandma) household tasted different. They had ways of making refried beans just like they do the original beans.
that’s why you always heard " theirs were the best" in reference to some ones beans. That person liked that’s persons beans.
So I feel you here on this bean thing. 👍👍Comment
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Thank you for this wonderful response my friend, I was really hoping you would chime in. That's why I could never get close to Mrs. Serna's beans, it was unique to her. Hmmm, seems like I need to develop my own Frijoles Refritos del Hueso de Jamon (Hambone's refried beans, if I got my Spanish correctly).
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If you have Masterclass Gabriela Cámara makes some good looking beans. I’d been on rancho gordo’s website a couple times due to accolades on the pit but her frijoles tutorial sold me.Comment
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Cook pot of pinto bean. Beans, water, ham hock.
Heat up cast iron skillet. Add lard or bacon drippings to skillet. Heat.
Add beans and liquid. Amount of liquid varies but remember, the beans are already cooked so they don't need to cooke too long.
Put in some other stuff. My wife, the beaner in the family likes to add a chopped up a serrano chili and a handful of chopped tomatoes.
After a few minutes, lightly mass to desired consistency. I like mine chunky. My wife likes them smooth. The trick is to not refry them to the point where they are sticky, otherwise they turn into stucco as they sit off the heat.
Top with grated Queso Blanco.
The only thing canned refried beans are good for is a door stop or to throw at cat's mating in the yard.Comment
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