Frijoles Refritos – (Don’t Call ’em Re-Fried) Beans | Rick Bayless Taco Manual
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Please let the record show that these beans are not REfried in any way, if anything they are simply WELL-fried. It’s not really worth …
Starting with dried (unsoaked) beans was a really interesting technique here. I didn't realize that was a thing. Love it.
Riquimos, delicious delicious,
My only addition on occasion is to add a chipotle… gives a nice flavor to the frijoles refritos.
Another awesome episode! I make a bag of frijoles (1 kilo) every week or 10 days, they freeze perfectly. I cook them in the pressure cooker with some onion and garlic. And I don’t add any salt until the very end. Maybe it’s and old wives take here in Mexico, I was told that the beans get tough 🤷♀️And then I go from there if I want them whole, mashed or refritos (or charros! 😊)
And I know it’s not a taco… but can we talk about molletes?!! Or tecolotes? 😋 Maybe that’s more for Mexico: One Plate at a Time.
I use bacon fat all the time when making the beans! What a great smokey flavor you get with the bacon fat. I also add in smoked paprika and some cumin as well to round out the flavor and bring more earthy taste. Thanks Rick!
I love that the quality of your ingredients is important ❤️
Curious, if you are using two heaping teaspoons of salt, why not just use a tablespoon?
Some of the taco trucks here in upper Midwest, run by immigrants from Mexico, add CHORIZO to their beans, which I really like. Does anyone know if this is authentic? Or is it just something they do for American palates?
It's called refritos in Spanish it means very fried it's like calling someone , you are very stupid , estas Bien estupido 😂
Chef Another good point to remember when doing beans on the stove if you need to add more water to your beans ONLY USE VERY VERY WARM to hot water Using cold water will make the bean water much darker and cloudy Tastes fine.. but looks awful Thanks for your wonderful work ✌🏻👍🏻🙏🏻🇺🇸
vegetable oil is toxic
another no nonsense perfectly done crash course in the beans, sir! Well done,
My favorite! Thanks so much for these tips and tricks from a master!
Oh boy, re[fried beans!
Rick, your recipes and books fantastic. Nothing like well made frijoles. I usually add a teaspoon or 2 of fresh ground cumin while cooking and a tablespoons or 2 of olive oil just before serving. Bring on the tortillas!
I am a bit confused. Is the european black bean different? I have always soaked dried beans overnight but after your remark I decided to try to boil them directly. Tasting after 2 hours was like biting pebbles. After almost 5 hours, the beans fall apart easily but very crumbly and the taste is not as I am used to. Fortunately I also had some cans with beans to use instead.
Rick, such and awesome video to learn the basics and all the things you know about making beans! I will feel more confident now when I do this, so helpful!
And I LOVE the quiet part where you’re chopping! It really draws me in and makes me feel like I’m in your kitchen with you! 🙂💜
Black beans SUCK!!!!
"They will impart a really beautiful earthiness to the flavour of the beans" 😂
No they will not. It will still be beans tasting like beans cooked in any other vessel.
❤
Cool old lodge combo cooker
I will absolutely call them refried, Mary
Thanks Rick, I live in Cuernavaca and to be honest I do not like the smooth soupy beans they serve here. They do not have flavor. I make mine the same way with black beans also. But every once in a while I add different things like bacon with fat, or the other things your commenters mention. I also appreciate the time you said in the fridge and that you can freeze them. Thanks
The edit wouldn't post in my previous comment where an error exists. Correction: In the brining process the salt DOES NOT enter the bean.