My Refried Beans Recipe is Better Than Yours
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- Опубліковано 25 сер 2024
- You will never buy canned again once you taste this delicious, refried beans recipe that is simple to prepare and loaded with flavor. This traditional side dish is a staple to serve up with all your Mexican recipes.
Refried beans, also known as frijoles refritos, are a popular Mexican dish consisting of cooked beans such as pinto or black beans that are mashed and fried in onions and melted in rendered bacon fat. While they are cooked twice, they are only fried one time.
While you can purchase these pre-made in a can, the flavors are much more complex when homemaking them. In addition, there are more opportunities to add different ingredients and flavors when making it from scratch.
PRINT OUT THE RECIPE AT: www.billyparis...
Ingredients for this recipe:
• 1 pound dried pinto beans
• Water
• ½ peeled yellow onion
• 6 garlic cloves
• 1 tablespoon dry epazote
• 1 tablespoon ground cumin
• 1/3 cup rendered bacon fat
• 1 seedless serrano pepper
• 1 peeled and small diced yellow onion
• cotija or queso fresco for garnish
• chopped fresh cilantro for garnish
• salt and pepper to taste
Chef BP taking some hits here in the comments section. I'm glad everyone is passionate about their beans and that their way is the best (for them). I think the chef was just having some fun saying his beans are better than yours. Remember, there is more than 1 person watching this video and he's correct many times and maybe off the mark for some who love beans. If you see enough of his uploads, it's clear to me he just wants to get viewers better at any particular dish. Basic skills to increase confidence to try and create something good in the kitchen. Maybe this video didn't help you but I'm sure it helped many. Maybe the next video will be on something you aren't nearly as familiar with. Maybe the chef will entertain accepting videos or similar on this topic and put it to the test. Have a great weekend everyone.
Thanks for this Jim, I appreciate you. I actually don’t get too upset from folks comments, I worked in the restaurant industry for 15 years so I can take a beating. It’s also hard to read folks tone as well so sometimes I’m not sure how they are coming at me. I enjoy criticism especially around ethnic food, because I want to make sure I get it right. I do a relentless amount of research coupled with friends that I know or used to work with to help guide me in doing things as traditional as possible, with a few variations sometimes mixed in. You have a great weekend as well!
I’m positive this recipe is going to help me; I can’t wait to try this 😍
감사합니다~!!! Korea
I was skeptical ngl because I’m Mexican but you killed it with those refried beans! I’ve made them before but not with the added spices, herbs, and aromatics so I’ll have to give this a try. They look amazing 🤩
One important thing that is oftened overbooked when cooking beans from the dry state is how freash are they? The fresher the better because older beans can sometimes fail to soften. The best place to get pintos are a bulk bin in a Latin market because they move and are never in the store or on a shelf for very long. Another thing, keep an eye on the water level while simmering the beans. Ideally you want the level to be a half inch to an inch over the beans.
Iam a retired culinary arts instructor that taught cooking in the southwest for over 20 years. Theres an art to making good beans...trust me.
I think you read my mind. After all your delicious Mexican recipes over on FB, I was thinking, Chef, I sure wish you would do a video of your version of refried beans. Then boom....here it is today. Quite different from my way so I'm really excited about trying it. Blessings to you and yours, Chef.
🙏🏻❤🙏🏻
Probably is. Mine came from a can. I will definitely do this recipe.
Love love refried beans. I like to smear them on a flour tortilla topped with cheese and broil in the oven for a little snack. I've made them from canned beans but haven't tried dried beans, I'm definitely gonna try this recipe.
Using dried beans is the way to go! I bet you’re gonna love them 👍🏻
@@joeb4142 I bet I will too, they're definitely going on my grocery list, lol.
I made this recipe today-AMAZINGLY delicious-Thanks chef Parisi
I just tried your recipe and it came out great. However, as an Asian I added some umami rich chicken powder to another batch and it came out more amazing.
Thank you! So many great recommendations! ¡Que bueno!
I’ve been making refried beans for 35 years and I guarantee that mine are better. I learned from several Mexican families and cooked in a couple restaurants that served them. I combined what I learned to create my recipe.
Fantastic! Suggestions & tips?
@@JJ-in3bc I make my spice blend of light chili powder, cumin, onion powder, granulated garlic, salt (extremely important) and a touch of chipotle. I cook the beans after rinsing with salt only the add the rest near the end. Otherwise it over powers. My rule is about 2/3 cup spice to 3 1/2 pounds of beans. I make beans every other week. My wife is vegetarian and with a corn chip it makes a complete protein. Also it you want an easy way Fiesta Spices out of New Mexico is pretty close. If you do that use 1/2 cup of the spice blend and 1-4 cup garlic. Then you can refry in shorting or lard. Your choice. We don’t refry much anymore but eat them cooked. I also have to purée or mash them for bean dip and burritos. Again your choice.
@@bionicsjw If you have not made "Crema de Frijol" you are missing deliciousness.
@@bionicsjw
Oh DOUBLE fantastic!!
Thank you!
I'm cooking for friends today, and this is a great help. One of my friends is from Guatemala, so trying to make this most excellent. 😁🤸♂️🥳
@@bionicsjw Thanks, I'll give this a try as well.
My method is pretty similar, but I never add cumin; because I'm usually plating the beans with a cumin-flavored entree. Also, putting cheese in the beans makes no sense to me. Sprinkle cotija on top, or some crumbled feta.
I just bought a very big bag on sale. Things are getting too expensive. For me anyway. I planted even more vegetables 🥗.
Yea your beans are better than mine
Looks YUMMY!!!!!
Your process sounds amazing. I'm going to try your recipe. But I'm curious why you didn't speak of soaking the beans.
No need if you boil them right away.
I like refried beans. That’s why I want to try fried beans. Maybe they’re just as good and we’re wasting time
😂😂
Here's a pro tip Chef. During cooking in water add a hamhock, couple pieces of good bacon or ham bone from a holiday ham. You can also use salt pork of you have it. If you are concerned about hamhock bones, just put the hock in cheese cloth. I've never had that problem. I don't add cumin or Mexican oregano. I will try it though.
Cranberry beans. Nice choice.
No it isn't better than mine. And, you missed an opportunity show folks how to enjoy some "pre-mash" like a soup that so many people enjoy. Pour some in a bowl before you mash, add cilantro, onion and your favorite pepper like jalapeño or serrano, then sprinkle some cheese and enjoy with a corn tortilla for dipping. Delicious. Otherwise, great recipe. (c'mon haters...)
Can I ask if you put a lid on it to simmer for 1.5 hours or not? Thanks
How would you make these vegan and keep it very flavorful?
Love it! Going to try this :) thank you again for sharing! New subscriber here!
How well do these keep in the fridge to use for leftovers? Mine always get all hard and dry/crumbly after keeping in the fridge :(
Just add water and reheat in a pan. Add water lil by lil till u get the consistency u want.
I live for onions but my family wont stand for the texture of onions in the beans and no one loves garlic more than I do but I’m trying to be sure I got it right.....did you put “8” garlic cloves in it? I used garlic powder and onion powder in mine yesterday and they turned out really nice. I’ll definitely try cumin next time. I’ve never tried that before. I’m trying to figure out how to reheat them the next day and make sure they don’t thicken up too much. I’m not sure I I can add butter to thin them back out or just add water.
Nice T&S Brass faucet!
My experience with beans has been that of a flat tasting result if an addition of an acid isn’t included.
What kind?
What is a vegetarian substitute for that lard? I'm not one, but my best friend and his family are, and they love Refried Beans. Be cool to surprise them with this.
I think if anyone could figure that out they’d be a billionaire. There will be nothing that can replace that flavor so oil would be the only option
Vegetable shortening is a good option but doesn’t taste as good.
When I'm cooking beans for vegetarians, I've had the best success with peanut oil.
LOVE BEANS. PASTA
Fagioli, Peas. Just plain. Oil & vinegar. I’m GONNA TRY YOURS. I KNOW THERE GONNA BE GOOD 😊 🥖🍷
Looks amazing!!! I will be making this!
I like mine a little looser but this recipe rocks.
YUM!
No soaking over night before cooking?
At the end of the video he has you add back the cooked chili and cheese but what kind of cheese? What he says I can't find on the list of ingredients but then again I do not speak or read Spanish very well. Help? Also what happens to the whole chili that you add back, does it just break apart while stirring in the cheese (that I don't know the name of)?
It is Oaxaca cheese---a common Mexican cheese from the state of Oaxaca. I would dice up that chile to evenly distribute it back into the beans. 🙂
👍👍👍
You've _almost_ nailed it, but you're working too hard.
Before you scoop the beans from the pot? Use your stick blender to process the beans down. Even if you only 'coarsely' chop them, you're still saving work.
Personally, I process them down to where I want them and use the mashing tool to work the goodies into the beans as I fry them.
So much easier and faster.
0% chance a guy in a peaky blinders hat has the best refried beans recipe
I tried your recipes but end up with too dry refried beans. More lard and little bit more cooked would help.
I'm sure they taste great. Billy. but...
I owned a Mexican restaurant in San Diego in the late 80s. Our cook was from Mexico City and he shared all his grandma's recipes with me. I use that same recipe today and her techniques, which are authentic. Yes, topped with cheese, but adding cheese to the mixture is "Americanizing": the recipe. 'jus sayin'! ☺
I work with plenty of folks from Oaxaca and Michoacan and quite a few of them finish with cheese by stirring it in, so not sure I agree I “Americanized” anything. Unless you’re saying Mexico City is the only place in all of Mexico that makes authentic refried beans? These are the comments that are frustrating because everyone thinks they know the only way that was ever made or just because one person made it a certain way that that was the authentic version. That’s like saying there’s only 1 cacciatore in all of Italy and Sicily. Of course there are variations in most classic ethnic dishes due to the fact that they were created on available product and how to make it taste the best. I’m not saying yours isn’t good, I’m sure it’s delicious. However, to accuse me of Americanizing anything when I work alongside folks who know and relentlessly research is quite discouraging.
I never see any youtube chef's actually taste the food before they add seasoning. Taste before seasoning people.....
All the "don't skip this step"-steps.. I'm totally gonna skip them. I'm not gonna wait for 25 minutes until the onions are done when I can have a similar result in three.
A 3 minute sauté or sweat will not compete with the flavor of a caramelized onion, but you do you.
Black beans are the only way to make authentic beans ....
If you want non authentic, can you make vegan beans ?
Bad experience last night in Mexican restaurant with a large refried bean order. They have enough salt in their beans to kill a cow and I got really sick in my stomach !! Also the chili rellenos were oily?! I have to say no to El Gallo Bravo Mexican restaurant !! 🥶
25 minutes to cook onion in bacon fat? WTAF
add some beef broth makes a big difference!!!
No. This isn't as good as mine. It's missing at least one ingredients authentic refried beans have. This is the Americanized and bland version of refried beans, which is fine if that's what you like.
Chef! I know your a professional and don't normally disagree with you, but mom's is better trust me. Mom's beans are just better.
No way are yours better than mine. Seriously doubt yours are better than mine. I’m Mexican American and I cook my frijoles in an olla using our family recipe that has been passed down mother to daughter longer than the history of this country.
1st
Your beans cannot taste better than mine.
What’s your recipe?
I’ll bet my Mexican cooking career mine are better 😂🤣
Cheapass Goya beans were still grainy after an hour and a half
Better than mine? What a standoffish way to phrase that.