A friend of mine not-so-recently asked for my refried beans recipe, and I figured instead of just giving it to him, I’d just share it with everyone.
They are not exceptional beans by any means but they are quite good in their simplicity, and most of the taste comes from some hints that have been passed down to me from my grandma, as well as some tips I’ve picked up along the way. Also, I don’t use any lard as that is unbecoming to a vegetarian. It took longer than expected to write this up (sorry Bob!) but for whatever it’s worth, here it is!
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I *thought* I was washing my beans well enough, but the day I tried your way I happened to still have an old batch on hand. The new batch came out clean, pink and delicious-looking. The old batch looked…gray. Wow.
So I started washing my rice compulsively too, and now people who eat rice at my house want to know my secret!
thank you so much, we are not afraid to make beans any more!
Hoo-Hah for reclaiming my Mexican Heritage!, uhh my wife’s that is
Now to get rid of that guard dog in front of the bean storage…..
Sin palabras, same recipe as mi abuela. Hadn’t cook beans in over 15 years. Went to a restaurant and hijole, did I miss Cucita’s beans. So I googled came to your page and the rest is history. Saturday night with kids, cousins and frijoles de la hoya. Now to channel the tortilla de harina……
I WOULD LIKE TO BE ABLE TO PRINT OUT THE RECIPE. IS THERE A VERSION WITHOUT ALL THE PICS AND COMMENTS? jUST THE AMOUNTS NEEDED? THANKS
No.
El Chavo,
There are so many kinds of beans – what “variety” do you use? Please don’t say “the kind they sell in a Mexican store” because I don’t have any of those in NH.
For this recipe I used Pinto but it works the same with black or Peruano, just taste them around the 2 hour mark to see how much cooking you need to do.