Want to know the secret to creamy, authentic Mexican restaurant re-fried beans. Look no further. Stay curious, my friends.
When I moved to Texas, I worked in this little resale shop. The owner was Mexican and his sister took me under her mumued wing and took care of little 20 year old me. She taught me how to be an adult. How to shine clean a kitchen. And one night we were drinking big flats beer from Walgreens. She turns to me and says. "Do you know how you get re fried beans? You re-fry the beans." 8 years later, I'm sitting in my kitchen with a bag of dried pinto beans from a food distribution and a crock pot. And thusly, this recipe was born.
What I really love most about beans is that they are delicious, yummy soul food. Your wallet will love them because right now a 1lb bag of dried generic beans costs $1.16 in Texas. Most food banks give them out frequently. This makes them a filling go to meal on any budget.
This recipe take overnight prep time, 3-4 hours to cook, and serves 4-6 people. (Scroll down for the short version.)
Lets get started. The supplies needed are measuring cups, large bowl, crock pot, saute pan, cooking spoon . You will need the following ingredients; 1 16 oz bag dried pinto beans (adjust recipe for larger sized bags), 1 tbs baking soda, 1 tbs Kosher Salt, 1/4 cup Crisco, 1/4 cup canola oil for frying.
STEP 1 The night before, empty 1 bag of beans into a large bowl. Mix in 1 tbs baking soda. This helps the beans open more and quickens up cooking time. Add enough water to full cover all the beans. (I like to fill to 1/4 in above the beans.) Leave to soak overnight.
STEP 2 In the morning, the beans should have soaked up all the water. Transfer beans to a crock pot. Fill with enough water to cover the beans. Cook 3-4 hours, until the beans have become soft and mush-able. At this point, add the 1tbs Kosher Salt and 1/4 cup crisco and let melt into the beans.
Step 3 Empty beans into a large bowl. Now is the time to mash them. Some people use forks, some people, use a potato masher, but I have come up with truly the easiest way; an electric hand mixer. Mix on medium speed until the mixture resembles re fried beans.
Step 4 Pre heat 1/4 cup canola oil in a large saute pan. When the oil is bubbling and popping, pour the bean in, mixing to coat the beans with the oil. This produces a creamy consistency.
Step 5 Pour into a serving dish and serve as is with warm tortillas or chips, or as a side to fajitas and rice!
Questions, comments, pictures? See the comments section below.
Re-fried Beans Vegan Kosher Recipe
Ingredients
1 16oz bag dried pinto beans
1 tablespoon baking soda
1 tablespoon kosher salt
1/4 cup crisco
1/4 cup canola oil
Directions
The night before, empty 1 bag of beans into a large bowl. Mix in 1 tbs baking soda. This helps the beans open more and quickens up cooking time. Add enough water to full cover all the beans. Leave to soak overnight.
In the morning, the beans should have soaked up all the water. Transfer beans to a crock pot. Fill with enough water to cover the beans. Cook 3-4 hours, until the beans have become soft and mush-able. At this point, add the 1tbs Kosher Salt and 1/4 cup crisco and let melt into the beans.
Empty beans into a large bowl. Now is the time to mash them. Some people use forks, some people, use a potato masher, but I have come up with truly the easiest way; an electric hand mixer. Mix on medium speed until the mixture resembles re fried beans.
Pre heat 1/4 cup canola oil in a large saute pan. When the oil is bubbling and popping, pour the bean in, mixing to coat the beans with the oil. This produces a creamy consistency.
Pour into a serving dish and serve as is with warm tortillas or chips, or as a side to fajitas and rice!
Share your fiesta in the comments below!