Mexican refried beans are traditionally made from mashed pinto beans and seasoned with some spices and herbs. I have fond memories sitting at my Grandma Lopez’s table (step grandma…but I never think of her that way) sorting beans. This recipe for Refried Beans (frijoles refritos or simply frijoles in Spanish) includes instructions on cooking the pinto beans from scratch in a Dutch Oven. Drain the beans and add them to the skillet. However, this recipe also works with black beans or white navy beans. Homemade Refried Beans Ingredients: To make this easy refried bean recipe, you will need: Pinto beans: For the 20-minute version of this recipe, I just use two cans of organic pinto beans. Crock-Pot Refried Beans. You may also want to experiment with black beans or cannellini beans for a unique take on the classic recipe. But if you prefer to cook dry beans from scratch, I have also included directions below for how to make them in the Instant Pot, Crock-Pot or on the stovetop. Refried beans are a protein-rich classic Mexican side dish made with pinto beans, lard, onions, and garlic. The most common type of bean used here is the pinto bean—which cooks down well and has a well-rounded, earthy taste. Are refried beans fried…twice?! Cover and cook on a medium heat for around five minutes, stirring regularly. Grandma would buy her pinto beans (as many Mexican families do) in large 25 pound bags and before they could be tossed in a pot to simmer away on the back burner of her stove they had to be sorted.

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