Ultimate Refried Beans - How to Make Refried Beans for Nachos & Burritos
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Date: 2019-07-25
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Comments and reviews: 9
Cassian YHVH
Chef John, You're not like the others. You care about us. The others have links to their ingredient lists that make you painfully search through content I couldn't care less about whereas you take the extra ten seconds to include the actual page with the ingredients for the recipe I just watched. And if that weren't enough, you also give us great suggestions for our garage band names. For instance my band Jam-like Texture has a much better ring than the monikers we tried before such as Gordon Ramsay treats people like a sht sandwich or before that we were know as Guy Fieri is a fat toad in the hole. Which brings me to my food wish which is for your take on the ol' classic 'toad in the hole'. You know the fried egg in the middle of a piece of bread thingy.
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Chef John, You're not like the others. You care about us. The others have links to their ingredient lists that make you painfully search through content I couldn't care less about whereas you take the extra ten seconds to include the actual page with the ingredients for the recipe I just watched. And if that weren't enough, you also give us great suggestions for our garage band names. For instance my band Jam-like Texture has a much better ring than the monikers we tried before such as Gordon Ramsay treats people like a sht sandwich or before that we were know as Guy Fieri is a fat toad in the hole. Which brings me to my food wish which is for your take on the ol' classic 'toad in the hole'. You know the fried egg in the middle of a piece of bread thingy.
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R. McBride
Perfect I hereby declare this recipe Authentic Exactly how we make them in Arizona And no salt until the very end Good manHere's a tip: When you are soaking your beans overnight, add a capful or two of vinegar (I prefer white, but apple cider is fine. It won't alter the taste at all and it will take the power out of them, if you know what I mean. Always, always sort and soak dried beans of any kind. Beans are very dirty and they often have small rocks mixed in. Rinse them in a colander after you sort, then soak and rinse, changing the water for fresh to cook them in. Yes, you can use canned beans, but they are full of salt and other additives and, besides, they just won't have the same texture or taste nearly as good in the end.
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Perfect I hereby declare this recipe Authentic Exactly how we make them in Arizona And no salt until the very end Good manHere's a tip: When you are soaking your beans overnight, add a capful or two of vinegar (I prefer white, but apple cider is fine. It won't alter the taste at all and it will take the power out of them, if you know what I mean. Always, always sort and soak dried beans of any kind. Beans are very dirty and they often have small rocks mixed in. Rinse them in a colander after you sort, then soak and rinse, changing the water for fresh to cook them in. Yes, you can use canned beans, but they are full of salt and other additives and, besides, they just won't have the same texture or taste nearly as good in the end.
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maskvp mGy
I was a bean soaker. Now all I do is sort and rinse the dry beans and into the pressure cooker they go along with all the desired seasonings plus the salt. Yes I cook my beans with salt. The myth is that salt toughens the beans' skins but that's exactly what it is: a myth How else are you going to get the salt into your beans? Unless you puree them it's kinda hard to do after they are cooked.
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I was a bean soaker. Now all I do is sort and rinse the dry beans and into the pressure cooker they go along with all the desired seasonings plus the salt. Yes I cook my beans with salt. The myth is that salt toughens the beans' skins but that's exactly what it is: a myth How else are you going to get the salt into your beans? Unless you puree them it's kinda hard to do after they are cooked.
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Londie's_HC
I wish Chef John would've stressed this more but. for anyone who has never cooked beans before, just remember he said don't add salt in the beginning. The reason is because salt will halt the softening process of the beans. Always add salt when they are completely cooked and softened. If you add salt too early they will never soften up and that is frustrating. Don't ask me how I know, lol.
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I wish Chef John would've stressed this more but. for anyone who has never cooked beans before, just remember he said don't add salt in the beginning. The reason is because salt will halt the softening process of the beans. Always add salt when they are completely cooked and softened. If you add salt too early they will never soften up and that is frustrating. Don't ask me how I know, lol.
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Jose Wolff
and, in my family beans are cooked in a large pot to consume during the next few days, they go through 3 stages: first stage is just cooked and beans are left whole with their 'juice', when you eat those you top them with crema. Next day beans are blended and we call them colados. And the following day, you use what's left to make refried beans.
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and, in my family beans are cooked in a large pot to consume during the next few days, they go through 3 stages: first stage is just cooked and beans are left whole with their 'juice', when you eat those you top them with crema. Next day beans are blended and we call them colados. And the following day, you use what's left to make refried beans.
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edgar javier lópez wilson
Im sorry but you made this WAY to complicated, the only 3 things you need to make the original refried beans is the boiled beans, the lard to refried them and salt, thats about it, Grandma style, as long as you have good quality beans it willl be delicious. adicional you can add queso fresco and flour tortillas to eat it with.
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Im sorry but you made this WAY to complicated, the only 3 things you need to make the original refried beans is the boiled beans, the lard to refried them and salt, thats about it, Grandma style, as long as you have good quality beans it willl be delicious. adicional you can add queso fresco and flour tortillas to eat it with.
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Hugh-John Fleming
These sound wonderful. SIMPLE METHOD FAMILY TESTED FOR DECADES: take a pound of cheap fatty bacon out of the freezer, easier to, chop it fine. Render completely. Add two 28 oz. cans pinto, or bean of choice(I love black eye peas or black beans) one can drained. Mash to desired thickness. Onion optional but good. They will disappear.
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These sound wonderful. SIMPLE METHOD FAMILY TESTED FOR DECADES: take a pound of cheap fatty bacon out of the freezer, easier to, chop it fine. Render completely. Add two 28 oz. cans pinto, or bean of choice(I love black eye peas or black beans) one can drained. Mash to desired thickness. Onion optional but good. They will disappear.
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Jacob Summer
Wow, here's one thing I can make betters than chef John can. You did this very wrong, you first put the beans in a crock pot on low over night with a whole onion, then put them in a blender, then cook on a pan until hot and slowly melt in cheese, salt and spices, and then there ya go, proper retried beans
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Wow, here's one thing I can make betters than chef John can. You did this very wrong, you first put the beans in a crock pot on low over night with a whole onion, then put them in a blender, then cook on a pan until hot and slowly melt in cheese, salt and spices, and then there ya go, proper retried beans
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Joe Black
had a version of this some time ago and its tasty and nutritious but lets be real, it looks disgusting. maybe put some saffron and a few potatos in it to turn it into something. that still looks gross, is super expensive, takes a ton of time and could easily be replaced by bacon? crap. xD
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had a version of this some time ago and its tasty and nutritious but lets be real, it looks disgusting. maybe put some saffron and a few potatos in it to turn it into something. that still looks gross, is super expensive, takes a ton of time and could easily be replaced by bacon? crap. xD
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