Refried Beans

John Falstaff · 22-09-03, 16:55

Does anyone know how to make refried beans. Especially what bean do you use, what's its name and what does ir look like?

chocco · 22-09-03, 17:50

Hi John

Found this on the net:

Refried Beans

Description
The beans in this recipe are the pretty mottled pink Pinto beans. The "refried" bit refers to the frying of the boiled beans. Traditionally, you would fry the beans and onions in lard. I think a tastier result comes from using butter instead. Serve with a nice chili or as a dip for tortilla chips or as one of the fillings in a burrito (a folded pocket made from a soft tortilla).

Ingredients

8oz dried Pinto beans, soaked in water for 8 hours then drained and washed in clean water
2 oz unsalted butter
1 mild red onion, finely chopped
1 clove garlic, finely chopped
salt to taste
freshly ground black pepper to taste
Method
Put the Pinto beans in a large pan and cover with cold water.
Bring the water to the boil, boil vigourously for 5 minutes then turn the heat down, loosely cover and simmer for about an hour or until the beans are soft. Add more boiling water if the pan gets too dry. Do NOT add salt at this stage.
While the beans are cooking heat a large frying pan and add the butter. With the heat on high fry the onions for 5 minutes stirring all the time.
Add the garlic, stir round, turn the heat to low and cook for 10 minutes or until the onions have started to soften.
When the beans are cooked drain off the cooking liquid into a jug (there shouldn't be much left by now) and reserve.
Add the drained beans to the pan containing the butter, onions and garlic, stirring round to coat them with butter.
Keep the heat on low and alternately mashing the beans with a potato masher and stirring them round in the pan with a spoon.
Add some cooking liquid at the end of the mashing and frying if the mixture seems too dry.
Add salt and black pepper
The finished dish should have a fairly coarse texture not a smooth purée.
Serve warm.
Alternatively you can make this in advance and either store in a fridge for 2 days or freeze. Re-heat in a pan with some melted butter in it or microwave with some knobs of butter on top. Stir and serve warm.

Annacia · 22-09-03, 18:00

That one works for me. And yes, they do need to be Pinto's. Enjoy (they make good veggie tacos too!)

John Falstaff · 22-09-03, 18:00

Thanks Chocco,

That's great.

Are pinto beans the same as the red kidney beans? If not I don't suppose you know what the french for 'Pinto bean' is?

Annacia · 22-09-03, 18:01

NOOOOOOOOOOOOOO!!!! they are NOT kidney beans.

Annacia · 22-09-03, 18:08

John, these are pinto beans (yes the color is accurate)

John Falstaff · 22-09-03, 18:12

Thanks Annacia,

I don't think I've seen those here.

Would meat from a pinto horse do?

Annacia · 22-09-03, 19:10

Not unless you were makeing chili!

Annacia · 22-09-03, 19:12

P.S. Take heart John, you can buy anything online. Trust me, I know!

Vigilance · 22-09-03, 19:13

There is not a French word for the pinto bean (that i know of), but you can probably find them in an international foods store (look for canned pintos, if you can't find them in a bag).

22-09-03, 16:55	#1
John Falstaff Professor Join Date: Jul 2003 Location: France Posts: 3,145	Does anyone know how to make refried beans. Especially what bean do you use, what's its name and what does ir look like?

22-09-03, 17:50	#2
chocco Professor Join Date: Jan 2003 Location: Atlantis Posts: 2,733	Hi John Found this on the net: Refried Beans Description The beans in this recipe are the pretty mottled pink Pinto beans. The "refried" bit refers to the frying of the boiled beans. Traditionally, you would fry the beans and onions in lard. I think a tastier result comes from using butter instead. Serve with a nice chili or as a dip for tortilla chips or as one of the fillings in a burrito (a folded pocket made from a soft tortilla). Ingredients 8oz dried Pinto beans, soaked in water for 8 hours then drained and washed in clean water 2 oz unsalted butter 1 mild red onion, finely chopped 1 clove garlic, finely chopped salt to taste freshly ground black pepper to taste Method Put the Pinto beans in a large pan and cover with cold water. Bring the water to the boil, boil vigourously for 5 minutes then turn the heat down, loosely cover and simmer for about an hour or until the beans are soft. Add more boiling water if the pan gets too dry. Do NOT add salt at this stage. While the beans are cooking heat a large frying pan and add the butter. With the heat on high fry the onions for 5 minutes stirring all the time. Add the garlic, stir round, turn the heat to low and cook for 10 minutes or until the onions have started to soften. When the beans are cooked drain off the cooking liquid into a jug (there shouldn't be much left by now) and reserve. Add the drained beans to the pan containing the butter, onions and garlic, stirring round to coat them with butter. Keep the heat on low and alternately mashing the beans with a potato masher and stirring them round in the pan with a spoon. Add some cooking liquid at the end of the mashing and frying if the mixture seems too dry. Add salt and black pepper The finished dish should have a fairly coarse texture not a smooth purée. Serve warm. Alternatively you can make this in advance and either store in a fridge for 2 days or freeze. Re-heat in a pan with some melted butter in it or microwave with some knobs of butter on top. Stir and serve warm.

22-09-03, 18:00	#3
Annacia Junior Member Join Date: Nov 2001 Location: SuperNatural BC Posts: 11,367	That one works for me. And yes, they do need to be Pinto's. Enjoy (they make good veggie tacos too!)

22-09-03, 18:00	#4
John Falstaff Professor Join Date: Jul 2003 Location: France Posts: 3,145	Thanks Chocco, That's great. Are pinto beans the same as the red kidney beans? If not I don't suppose you know what the french for 'Pinto bean' is?

22-09-03, 18:01	#5
Annacia Junior Member Join Date: Nov 2001 Location: SuperNatural BC Posts: 11,367	NOOOOOOOOOOOOOO!!!! they are NOT kidney beans.

22-09-03, 18:08	#6
Annacia Junior Member Join Date: Nov 2001 Location: SuperNatural BC Posts: 11,367	John, these are pinto beans (yes the color is accurate)

22-09-03, 18:12	#7
John Falstaff Professor Join Date: Jul 2003 Location: France Posts: 3,145	Thanks Annacia, I don't think I've seen those here. Would meat from a pinto horse do?

22-09-03, 19:10	#8
Annacia Junior Member Join Date: Nov 2001 Location: SuperNatural BC Posts: 11,367	Not unless you were makeing chili!

22-09-03, 19:12	#9
Annacia Junior Member Join Date: Nov 2001 Location: SuperNatural BC Posts: 11,367	P.S. Take heart John, you can buy anything online. Trust me, I know!

22-09-03, 19:13	#10
Vigilance Student Join Date: Sep 2003 Posts: 149	There is not a French word for the pinto bean (that i know of), but you can probably find them in an international foods store (look for canned pintos, if you can't find them in a bag).