Cook for a few more minutes, stirring frequently to cook off as much of that water as possible. You’ll know when they are almost done, some of the beans will start to burst open and they may even start to stick a bit to the bottom of the pan. Just add the oil and seasonings and reduce the heat to a slow simmer and cook just until most of the liquid is gone. Once the beans are tender, you don’t want to add any more water because you don’t want watery refried beans. If they need a little more time or water, it’s ok, just give them what they need! Adding Flavor You just want to make sure that the beans stay covered in water during this time so they don’t dried out or stick to the bottom of the pan. I normally have to add a couple of cups at least once during the initial cooking. You may have to add some water as the pinto beans cooked. This takes 1 to 1 ½ hours depending on the age of the beans. The beans are simply boiled in water for a minute or so and then simmered until they are tender.
The term refried beans is just a direct, although bad, translation of Fijoles Refritos. They are really well cooked beans that have been smashed into a paste that’s perfect for bean burritos. Refried beans aren’t even fried once, let alone a second time. The beans will be started in a pan and finished off in the same pan. Since refried beans aren’t actually fried in oil, this recipe only uses one pan. We aren’t adding fat to a pan and cooking these beans a second time, so the oil needs to be added during the simmering process.Īdding oil ensures ceamy refried beans every time.
When we make ham and beans we use ham hocks and those give lots of flavor but they also give some fat to the dish.įat is what makes things taste good because it helps spread the flavor over the taste buds. The addition of oil is especially important when you aren’t using any kind of meat or other fat during the cooking process. Now, we were talking about large lima beans, but now it’s something I do with most of my bean recipes. He told me that the only way to get truly creamy beans is to use oil during the last hour or so of cooking. Secret for Creamy BeansĪ guy I meet in New Orleans gave me his secret for making creamy beans. If I want something out of the can I’ll just buy refried beans in the can and save myself a whole lot of trouble. I suppose you could even use canned beans, but now you might as well cook someone else’s recipe. If soaking beans is something that MUST be done, that’s fine, just reduce the initial cooking time by about an hour. Refried beans takes a bit of simmering anyway, so what’s an extra hour? Besides, one extra hour of cooking time sure beats not being able to make refried beans because you forgot to soak beans last night. I don’t buy into the argument that beans that aren’t soaked are “less desirable.” I don’t do it with ham and beans so I don’t feel it needs to be done here either. I don’t follow any conventional wisdom when it comes to soaking beans. Refried beans don’t require a ton of ingredients.ĭried pinto beans, onion, garlic, a little bit of oil, and some spices are all you need. We start with dried beans because we want to cook the flavors into the beans and control the saltiness ourselves. We don’t use canned beans in our refried beans recipe. The only oil used is to add some creaminess to the beans. Refried beans are not actually fried or refried. Dried pinto beans are turned into homemade refried beans by cooking in a spicy broth before smashing them into creamy goodness.Ĭooking refried beans is really easier than it looks, especially when everything is cooked in one pan.
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