Tortilla - I need a pinto bean recipe from somebody that KNOWS how to make refried beans, preferably a handed down recipe

I need a pinto bean recipe from somebody that KNOWS how to make refried beans, preferably a handed down recipe

I am from So California, and grew up making refried beans and tortillas, however, I forgot how to season the pintos correctly. something is off and I can't figure it out. I am craving them.
Um, I would prefer a recipe...you know..how much of what . and we used lard or shortening, not butter in refried beans
we also used bacon grease, but now that I am older..I would think vegetable oil would be healthier

Public Comments

th seasoning you need is butter, ham and garlic
I put them in the crock pot. I know it isn't authentic, but it works so much better. All I add is salt. Then once they are done I put them in a hot skillet withe some vegetable oil (I do not use lard, but you can), and re fry them. I add a lot of the juice because I like mine runny. I learned how to make them from my mother n law, and she is from Mexico. pinto beans should always taste similar, as long as they are not under cooked or to dry. The real flavor comes from the salsa. I salt to taste
This is my grandmother's recipe. This comes from a Mexican household.

What you need:

A few slices of bacon

1 clove garlic

1/2 tsp. Cumin

1/4 Onion

3 cups of pinto beans

olive oil

Whole head of garlic

Salt (or Adobo)

1/2 Onion

Cilantro

First clean the pinto beans and boil along with half an onion, head of garlic, and salt to taste. It will take about three hours for the beans to fully cook.

Next, once the beans are cooked, place into a bowl, and smash them until the beans are smooth.

Then, fry the bacon, along with a clove of minced garlic, 1/4 of sliced onion, cumin, and salt. Once the garlic and onion are cooked (onion looks clear), add the mashed beans, chopped up cilantro, and fry until brown. Taste and add salt if necessary.

Enjoy!
Well, I ain't had no complaints yet! Suppose it's cuz, I cooks with a cast iron skillet?! O.K. Silliness aside, Here's a recipie that I believe you will enjoy... I start by carefully 'sortin' the beans, I usually make (3-4 cup of dry pintos) I rinse em' and put em' in a good-sized pot of water,(you can add beef, chicken, or vegtable bullion if you wish,) I usually use chicken (2-6 cubes) with fresh minced garlic.(about 2-3cloves). I then add salt & pepper.(about1-2tsp.salt)(1tsp. pepper) Next I add cayenne pepper powder(1/2-3/4tsp.). I let it come to a boil, on high, for about (30minutes) Stirring occasionally. Then I turn it down to med. heat and let it simmer for at least an hour or two, periodically checking on the water level, the bean tenderness, and stirrin' it about every (20minutes or so) Once the beans are almost done,and kinda' thick&soupy at the same time, I turn down the heat to low and add, Pace 'medium spicy' picante sauce, and let it simmer. Stirring it regularly, to keep em' from stickin' and burnin'. I add a little bit of water if it looks like it needs it. Anyway, once they're nice & tender, I turn off the heat and set them aside. I get a fairly good sized skillet, add shortening, enough to cover the bottom of your skillet. Not more than about 1/4inch deep. Once it completely melts, on medium-high temp. I start addin' the beans. A trick that I learned on my own is that you can throw them in a blender on low for about 15-30 seconds to create the same results as smashing them in the skillet. There should be some 'broth left in your bean pot , add that as you go along till you get the consistency you want. If you try my recipie, let me know how it turned out fer' ya'!? Sincerely, Rosita
This one is great!

FRIJOLES REFRITOS DELICIOSO!!!

1 pound bag pinto beans

1/4 medium onion, sliced

1 jalapeno, sliced

8 chile arbol dried peppers

4 t. salt

1 t. garlic powder

1/4 cup cooking oil

Sart with a 1 lb bag of pinto beans washed and picked for rocks, etc. Rinse the beans under cold water. After rinsing, add beans to a large kettle of cold water.

Add 1/4 of a medium onion in slices. Add 1 jalapeno pepper cut into slices. Add 4 tablespoons salt and 1 teaspoon of garlic powder.

Cook, covered on low until beans are ready, adding water as needed to ensure that they do not boil dry.

Once beans are ready, heat a large frying pan with 1/4 cup cooking oil. When oil is hot, reduce the heat to low and add the chile arbol peppers, frying them in the oil until the oil tints a light red color.

Once oil is tinted red, remove the chile arbol. Scoop out the beans from the other kettle by the cup full and slowly add into the hot oil making sure to drain as much water from the beans as possible to prevent the oil from splattering.

Once all the beans are added, then you simply fry them for approximately 3 to 4 minutes until you are able to mash them easily. Use a potato masher to mash the beans. As you mash them, you will add water from the bean kettle to the fying beans until you have a refried bean consistency (like in the restaurants).

After you achieve this, you can add salt to taste as desired. Be certain not to add too much salt, as the salt will take some time to dissolve completely into the beans; so remember less is more in this case.