The most common type of bean used here is the pinto bean—which cooks down well and has a well-rounded, earthy taste. Cover and cook on a medium heat for around five minutes, stirring regularly. 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. You may also want to experiment with black beans or cannellini beans for a unique take on the classic recipe. However, this recipe also works with black beans or white navy beans. Refried beans are a protein-rich classic Mexican side dish made with pinto beans, lard, onions, and garlic. Drain the beans and add them to the skillet. I have fond memories sitting at my Grandma Lopez’s table (step grandma…but I never think of her that way) sorting beans. Crock-Pot Refried Beans. Mexican refried beans are traditionally made from mashed pinto beans and seasoned with some spices and herbs. 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. Are refried beans fried…twice?! 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. 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.

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