GUADALAJARA RE-FRIED BEANS
This low-cost recipe was passed down to me from my Mexican native mother-in-law. She was born and raised in Guadalajara Mexico and has put a California twist (Virgin Olive Oil) on this Mexican classic. Traditionally pinto beans are fried in lard (animal fat), an inexpensive cooking medium for many cultures. But having moved to California and a real heath conscious lady, she made some adjustments and really owned this heirloom recipe which now I gladly share with you :) Use as a dip at parties, a filler for burritos or a companion to your favorite Mexican dishes. See my other recipes for meal ideas. If I am feeding a smaller crowed I will freeze 1/2 the unfried beans for another meal. I think the beans taste better ofter being chilled before adding them to the pan XD NOTE: For quick cooking use 3-4 cans of pinto beans. It won't taste the same but is still MUCH better than canned refried beans. This should only take an hour.
Provided by Leahferne
Categories Lunch/Snacks
Time 5h10m
Yield 6 cups, 12 serving(s)
Number Of Ingredients 6
Steps:
- 1. In a colander wash and scrub dried beans picking out any funny looking ones and/or stones.
- 2. Transfer beans to a large pot. Boil beans at a hard roll for 15 minutes. Drain into a colander and rinse again with cold water. This will help remove some of the gas causing substances that beans posses.
- 3. After curing the beans cover and simmer for 4 hours.
- 4. Once the beans and water have turned a deep reddish color remove from heat and let stand while you prepare your pan.
- 5. In a large frying pan heat the olive oil and throw in the chopped onion and smashed garlic. Allow to cook till the onions and garlic start to caramelize.
- 6. With the onions and garlic still hot, turn the burner to low and use a large slotted spoon to begin transferring the beans from the pot to the frying pan, spooning the beans over the onions and garlic. Save the bean broth for later.
- 7. After as many of the beans have been transferred to the pan sprinkle with the garlic salt and stir with a wooden spoon.
- 8. Once the beans have absorbed the oil and start to look milky, smash them with a potato masher. Don't worry if the beans look dry and pasty.
- 9. Once the beans are smashed start spooning them to the sides of the pan creating a ring. It should resemble a large doughnut.
- 10. Give the bean broth a good stir and In the center of the bean ring pour the remaining bean broth (or as much as the pan will allow) into the empty spot.
- 11. With the wooden spoon begin cutting the smashed beans so the liquid can river through them Continue cutting till the beans and broth are creamy and well combined.
- 12. Allow beans to simmer till the desired consistency is achieved. Garnish with the Jack cheese and serve warm as a side dish or spoon into grilled tortillas as a satisfying snack the whole family will love.
- Serve with your favorite tortilla chips or make your own by cutting tortillas with a pizza cutter and placing each triangle into hot canola oil. Remove from oil and sprinkle with salt to taste.
Nutrition Facts : Calories 225.3, Fat 21.2, SaturatedFat 4.3, Cholesterol 8.4, Sodium 105.1, Carbohydrate 6.2, Fiber 0.3, Sugar 0.6, Protein 4.5
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Francis Jeffrey Ettey
[email protected]I've made these refried beans several times and they're always a hit. They're so easy to make and they're so delicious.
Fatima Musa
[email protected]These refried beans are a great way to add some flavor to your meals. They're so easy to make and they're so delicious.
Rhianna Smeeth
[email protected]I love these refried beans! They're so creamy and flavorful. I always make a double batch so I have leftovers for the week.
Fuh Cuh
[email protected]These refried beans are a great way to use up leftover beans. They're so easy to make and they're so delicious.
Lizzy Witte
[email protected]I've made these refried beans several times and they're always a hit. They're so easy to make and they're so delicious.
Allen Gordon
[email protected]I love using these refried beans as a dip for chips and vegetables. They're so creamy and flavorful.
charity William
[email protected]I served these refried beans with some shredded cheese and sour cream and they were perfect. They were so flavorful and satisfying.
Raja kumar
[email protected]I added some chopped onions and green peppers to these refried beans and they were amazing. They added so much flavor and texture.
Far3o0n797
[email protected]I used canned beans to make these refried beans and they turned out great. They were so easy to make and they were so delicious.
Melissa Ballain
[email protected]I'm a vegetarian and I love these refried beans. They're so hearty and satisfying.
Sarang akbar Palari
[email protected]I made these refried beans in my slow cooker and they turned out perfect. They were so tender and flavorful.
Samantha Humphrey
[email protected]These refried beans were a bit too spicy for me. I would recommend using less chili powder next time.
Nthabeleng Noah
[email protected]I love these refried beans! They're so creamy and flavorful. I always make a double batch so I have leftovers for the week.
Tisha Biswas
[email protected]I've made these refried beans several times and they always turn out great. They're so easy to make and they're always a hit with my family and friends.
Kelsey Casteel
[email protected]These refried beans were just okay. They were a little bland and didn't have much flavor. I wouldn't make them again.
Avash Poudel
[email protected]I'm not a huge fan of refried beans, but these were really good. They were very flavorful and had a great texture.
Charlotte Carlyon
[email protected]I made these refried beans for a party and they were a huge hit! Everyone loved them. They were so easy to make and they turned out perfect.
Mhizz Odetta Bruce
[email protected]These refried beans were amazing! I've never had refried beans that were so flavorful and creamy. I will definitely be making these again.