The Refried Bean Secrets Mexican Restaurants Use - 3 Stages for Tacos, Tostadas & More
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- čas přidán 19. 06. 2024
- I used to own a Mexican Restaurant in the Rio Grande Valley and the amazing chefs I worked with taught me the secrets of refried beans...
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These refried beans are sometimes called runny, sticky and retefritos…and the restaurants will serve their refried beans based on the dish being ordered.
… but the first secret is that it all starts with a good pinto bean recipe.
For Terry’s favorite pinto beans recipe we’re gonna use:
- 2.5 C of Casserole Pinto Beans - these our are FAVORITE brand of beans
- 2 Garlic Cloves
- 2 Strips of Thick Cut Hickory & Mesquite Smoked Bacon
- About half J & B Salt Pork
_ A little more or a little less of each ingredient, to your preference
and
- 2 tsp of APC OG, you can salt to taste later
The cooking process for these is super simple in the crock pot. NO soaking needed. You just need to set it to high to get them simmering and check it every hour or so with a little stir. Depending on the crock pot these should take about four to five hours MAX!
And BONUS! In this video we’re also gonna show you what I call the THREE STAGES OF REFRIED BEANS! Stage 1 is the runny bean, perfect for scooping up with a Mexican spoon. Stage 2 is a little drier bean cooked with a little lard perfect for spreading on a tortilla or on a plate. And Stage 3 we add a little more yummy lard and take them to a little toasty finish, incorporating all of the yummy crispy goodness from the bottom of the pan. I love these for chalupas because they won’t make your tortillas soggy and the flavor, oh baby is several notches above the other two. - Zábava
We were very poor growing up but Mama was blessed that her 4 kids loved beans! I'm almost 75 and I still love beans! Especially with breakfast!
People in the American south love beans. Am I wrong?😮
Hi Sharon,
Your comment reminded me of the stories my mom would tell about, when she and her brothers were still living at home (for reference, if she had lived she would be 87yrs). She grew up on a small family farm and there were a few years when the only thing that would grow in the garden were tomatoes and another year potatoes. She would tell me about the many ways Grandmother would fix them to keep every meal different and yes it was breakfast, lunch and dinner. I don't know how long they had to eat like that, probably until the crops came in and could be sold, but I always remember these stories with such fondness because, not one member of the family ever lost their love for potatoes or tomatoes. I am tearing up thinking of it now. How God blessed them and gave them grateful hearts AND a reminder of his enduring mercy and grace.
@@derekkase7884yeah. Theyre especially the same culture lmfao
Same with my hubby. Grew up with his grandmother who did her best to feed anyone who was hungry. She’d add water to beans and soups when needed. And alway cornbread. The beans and cornbread with mayo is still his favorite meal. 😊
@@derekkase7884my family a from Georgia & Tennesse. We adore beans!
When money was thin my mom would cook up a batch of beans with salt pork. No bacon. We would have bean soup for dinner. The next night she would go stage 2 and make tostadas. She would always put vinegar on the lettuce. It’s a special memory now that she’s gone. I miss her stories of how she would cook with my grandma. Thank you for the videos. Your family recipes are very much like mine
When I was poor, my sister and her son lived with me. She was a chef and she would go straight to the meat department and ask if they had any pork neck bones. Usually they would give us a big package, no charge. Same great flavor.
Our mom's garden provided Hatch Chiles and onions, so delicious.
Why vinegar on the lettuce?
@@bbyjcky1 lettuce vinegar black pepper = amazing
@@bbyjcky1 I honestly never questioned why. I just started doing it to because it adds to the flavor. You don’t need a lot.
@@bbyjcky1Lightly pickles the lettuce, adds tang and acidity
Being a native Texan, I've eaten various styles of beans my whole life. Especially refried.
When you stumble across a video with a Texican named Arnie teaching his recipe for 3 staged refried beans, you watch and learn.
And subscribe!! 😮❤
I made these tonight and my Mexican son in law almost cried. So so delicious!
Does that mean they're good?
🤣@@chaoswitch1974
They really are that good. My favorite food
I grew up with a Hispanic family, his grandmother would have to a pot of pinto beans on the stove they were nice and creamy and fresh home made flour tortillas, and just like you said we would use them to scoop the beans out of the bowl, that was 66 years ago we still see each other when ever we can.
Yeah a huge pot of beans on the stove. Heated for breakfast and dinner. No refrigerator, just let them sit there. Older they get the better they taste.
And since they're reheated twice a day, plus all the lard/other fat, they stay good for like a week, but they're gone within 2-4 days depending on the family size =p
Like I said there can't be a better way to cook frijoles, just a easier way. I'll do it the way I also was brought up around and we didn't use no crockpot.
That’s so awesome 😎
Great memories, best with homemade tortillas for sure 😂
Runny Refried beans are the best with fresh home made tortilla's! I could eat them like that all day!
What's so bad about those two? Genuinely curious.
When I first saw your name… I thought it said waiting on the lard. And I just thought you were a lard fan and super stoked that this guy seems to love lard in his beans
Me too!❤
!!!
@milesdavis2353 you have quite a famous name.😊
I started working at a Mexican restaurant when I was 16 here in Iowa. The owners wife grew up outside of Mexico City. The first time I saw refried beans being made they were done in a five gallon stock pot on the stove. When the beans were done, she mixed them up with a paint stirrer hooked to an electric drill (the kind pro painters would use on five gallon buckets). I remarked that they looked like baby poo, trying to be funny. This short little woman who was only about 4foot 10 inches looked at me intently, then asked if I had tried them yet. I answered no, so she immediately sat me down, prepared them the way we served them, with a little mild sauce and grated cheese, and told me something that has stuck with me to this day. Before you make fun of a culture's food, you should always try it first. I ate a bite, thinking there's no way I'll like this and boy, was I WRONG! They were TASTYYYY!! I immediately apologized, and after that, I learned to try something new being made before I stuck my foot in my mouth again! I also enjoyed many bowls of beans in the 3 years I worked there. I also greatly appreciated them the first few days after I had my wisdom teeth out, since they were a good source of protein. She even sent home a container of them with me so I could enjoy them at home when I wasn't working that week! GOD, I miss Marta something fierce some days! She didn't have children of her own, so she treated all her staff as her family, especially the teens working it as a summer job. You could talk to her about anything and she wouldn't judge you. She always talked with you honestly and would give the shirt off her back if you treated her with respect, but MAN, don't get her riled! Thank you for bringing back wonderful memories! Muchas gracias!
What was the name of the place? I live in Iowa and love going to great Mexican Restaurants
Taco House in Arnold's Park. Iowa up here in the Iowa Great Lakes.
To be honest they do look baby poo. I love refried beans but yes, definately look like stuff I've seen in a diaper. I don't understand how that was making fun of the culture. Nothing wrong with observation.
Had a coworker who wouldnt eat rice because she said it looked like maggots, nothing to do with culture. The less said about mayonnaise the better. Pea soup looks like baby puke to me...
Im glad though that you got the experience and she sounds like she was an amazing mother to everyone..
reminds me of my mother in law she doesn’t play when it comes to her food 😂
@@sherristeele7267how long ago was this? My family still has a house up in okoboji (grew up in Des Moines) but I’ve lived out of state since like ‘07 and don’t think I’ve been up there since like ‘06 but one of my brothers who still lives in Iowa goes there with his family every chance they get
54 years ago (my family had recently moved to south Texas) I arrived early at my girlfriends house (so I could suck up to her father) to pick her up for a date. She was in the kitchen cooking some brown stuff and I ask "why are you heating up the dog food?" Strike one! Well we've been married for 50 years now and thank God she learned from her mother (RIP) how to make the the greatest refried beans. (And lots of other stuff.) Our grown and married son now lives in Atlanta and prepares great Mexican dishes for an ever more appreciative group of friends. A great family tradition!
We are in Corpus Christi, via Falfurrias.
lol surprised she married you after calling it dog food
Fal is such a small town you probably know some of my aunts family.
A great instructional Thx. Just a small but important point for those who don't know, make sure you "clean" those beans. By "clean" I mean put them out on a table or a plate and look for rocks, dirt clods, or deformed beans. I worked in a Mexican restaurant where dental damage to customers caused the owner to "clean" three 50lb bags a day to make sure no one would get a rock. These beans were labeled triple-cleaned but still had the raw agricultural warning right next to the triple-cleaned claim. On average, from a 50lb bag we would get a cup or so of debris mostly of dirt clods. Just saying.
I bought those things, flexible cutting boards from Dollar Tree. I put a handful of beans on it. Then I look for debris/rocks. I can easily lift the cutting board and dump into pot. Much faster than any other way I've tried. Yes, I've found rocks. Not often but even one rock can cause huge teeth damage.
@@happycook6737 If you figure about $1200 for a crown nowadays, it by far cheaper to sort through your beans. It only takes one.
Yes , Must clean them
I have found rocks and even dirt clumps in my beans before. I always clean the beans.
I've always rinsed the beans and "kept a lookout" for debris, but you make a very compelling point for being a little more thorough. Thank you.
My momma made them the three ways too. We were poor so my momma made the best homemade flour tortillas with our breakfast.
Y'all can't buy those tortillas at the store. Mamma made you the best.
❤ to mamma.
You weren't as poor as one that didnt have a mom that loved them enough to make breakfast.
@Icanary64 my momma didn't have money and my dad raised another mans children we had to keep a budget. They were the best
With your momma's expert, delicious cooking you were rich! 🤑
You were rich! I would much rather have home made tortillas & breads. Soooo good!
I was raised by an Italian American momma so I make killer Italian dishes. I learned white bean and ham soup but she never made pinto beans. Since she passed away I adopted a Mexican momma and now I am learning Mexican recipes. She taught me Chili Rellenos and tortillas. Since she has turned 90 I'm kind of on my own.
I have been looking for a good refried beans recipe, thanks. I am starting my first batch now with your crock pot recipe.
Here's a variation to the refried beans. Add Mexican Chorizo (gotta cook it first).
Add little squares of cheese for another variation
❤❤❤
Arnie, I made these beans this weekend for Cinco De Mayo and I swear as long as I live I will never buy another can of premade refried beans again. They were absolutely incredible and super easy to make.
I've loved beans my whole life. I've always told my kids that I feel like the richest person in the world when I eat beans, eggs, and bacon with tortillas! Comfort food at its finest!
Totally agree 👍🏼
can't forget about the fried potatoes too!!!!
@@eduardocontreras6557now that sounds like a cheat meal for the ages. God when I go back to America I’m about to get the biggest breakfast burrito (one that if you eat it all it’s free) and get a second one to go.
@@nathanbarnhart7823 don't forget the hot sauce!!!!🌶🌶🌶
@@nathanbarnhart7823 albright-nuland from clinton admin stole 2.3 trillion for 2004 ukraine protest/arab spring
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My Hispanic wife and her mother always used a clay pot to cook the pintos and then mashed them up with cumin, garlic, onion, etc. My waist often said "Have Mercy!" LOL. I have been truly blessed with my wife's hand made flour tortillas and Mexican/Spanish/Tex-Mex rice as well. Recipes handed down from generation to generation are so special! Best wishes to you and yours from north Texas! 😎👍🏻
Very lucky white man here!😁
Nothing like beans made in something made of barro.
You are one lucky man.
Do away with national barriers, for people are people. Unity is what this guy is about through good food. Bravo sir 🌮.
Arni, as a child who grew up in Minnesota in the 50s, we did not have much southern food on our table. Several decades later, I have experienced many new food groups, and your refried beans are to die for. I made a batch this morning, and half are gone already. Thank you for your help.
honestly, people dismiss the incredible versatility and goodness of beans, and it is their loss. I need to try this recipe as well.
@@jdamommio it just looks so good
Refried beans are not Southern, their mexican. Southern is biscuits and gravy, not beans.
@michaelcope2329 It's both Mexican and Tex-Mex. Good stuff and so versatile.
When we were growing up and if there were no corn or flour tortillas (my mom made them from scratch and my sisters and I to make them too), I'd make a "sandwich" of refried beans w/cheese. Always hit the spot.🙂
My grandfather loved refried beans; and could never figure out why he liked mine so much -- the secret was cooking them to the second stage, but using rendered chorizo fat instead of butter or lard. I probably could have told him before he passed but then I would have seen him less often.
Mmmmm that'll hit the spot every time, love chorizo!
sweet story...🥰
💖 God's blessings. 🙌💖
I bet he'll forgive you with that reasoning. I hope karma blows you a kiss and smiles kindly upon you. May your Grandpa rest in peace.
❤😂 savage
I can't tell you just how much I appreciate your channel. When I was stationed in El Paso, I was introduced to real Mexican food and my son's mother is half Mexican. Her mom and Grandmother made the absolute best Mexican food I ever had! Unfortunately, I cannot get authentic Mexican food in southern Ohio, so I seek out great channels, such as yours and make these amazing dishes like y'all do, to get my fix.
Yeah, El Paso has some of the best Mexican food!
I'm right there with you. I grew up in Texas, but now I'm in New York. No one here has a clue what Mexican food is supposed to be. I have to make my own, but I've converted my whole family to Mexican food lovers. It started with the beans. They had no idea beans could taste so good.
Yes, you absolutely can get authentic Mexican food anywhere-by taking the initiative to make it yourself! I did the same thing when I moved from NM to MO. Well done.
Never had a problem finding🇲🇽food in Ohio(besides rest of🇺🇲).
Tex Mex didn't happen,but found many restaurants w/operators that barely spoke English that put out comidas sureños.
Allways a happy occurrence
There’s no doubt El Paso has the best Mexican food in the U.S
I never knew refried beans were so simple to make! I like the idea of drinking beer all day while the beans cook! lol
I’m from the RGV. My mom taught me make refried beans with bacon grease not added lard. They used lard in the old days when bacon was expensive and hard to come by.
They’re delicious 🤤 my mama would sometimes put in cuero de puerco too. My mama just passed away but a month ago 😢 so I know I will miss her cooking but she taught me how to cook her delicious food. Thank you for sharing Arnie .😊
So Sorry for your Loss
And whenever you fix a delicious meal using the skills she taught you - that’s her still loving you. God bless!
Sorry for your loss, for sure she's with you when you cook.
Thank you 🙏🏼 Judi.
Thank you 🙏🏼 all💜it’s going to be so sad when I am in Texas next month🥲not seeing her anymore is already hitting me hard😢
My grandma would throw in some spicy chorizo when she refried them and it would give them a nice kick. Some cheese (queso fresco) sliced avocado and some salsa it’s all you need to make a delicious burrito! 😊
oh hell yah!!!!!
I'm trying that!!!
queso fresco best cheese in the world forever undefeated.
What a great bean cooking video. The experience, the skill, the knowledge passed on....this is something of record. This is not a recipe. It's wisdom in an art that is so often neglected.
Well said, Jake! Well said!
I live in El Paso TX andi love Mexican food, this young generation just doesn't cook the same. Thank for keeping mexican food like your mom or grandmother's cooking. Now I can make my own at home.😊
Hola Chuco
The Mexican restaurant I worked at in college would put the giant pots of beans, hamhocks, etc on to simmer overnight. In the morning the pot would be set on the floor and huge two-handed electric drill with a paint mixer dedicated to the job would be used to mash everything.
Amazing it didn’t stick to the bottom overnight.
this is the first refried beans recipe that i have seen that actually feels like it’s authentic
he used a big plastic tub of combined spices, literally the most american thing ever
It's just a mixture of his own salt, pepper and garlic that he sells. No need to whip out the mortar here my dude.
Well guess we really did not eat authentic Mexican food, it was more Tex mex then anything else .
That's not an American thing, that's a commercial food service thing. In a busy kitchen they don't have time to walk all the way to dry storage to get each individual spice each time they need to make a batch of beans, or whatever. They have a prep cook team that does things like make sauces, or combine various spices for different recipes or cut boxes full of vegetables in various sizes and shapes according to that days menu, and so forth. They might precut two boxes of potatoes and set them in water so the cooks can make French fries from them without having to cut a potato for each order.
That t in of spices was just good prep work. You can tell he's not just a home economics kitchen cook, he's a real professional cook.
My mom's beans and tortillas, I really should say all of her cooking were well appreciated as we grew up as kids and throughout my adult life, there's no other life better growing up then the 70's-80's, I am now 57 and lost my mom in 2019, I miss her so so much😢, my grandkids didn't have much of a chance to remember her Mexican homemade cooking❤ Rest in peace mama❤🌹
I love everything you do with beans. I’m a bean fanatic! My late night snack is beans burrito. I’m loving this channel!!!
I remember way back in the day when, as kids, our Mama or Abuelita would scoop beans out of a big gunny sack, and we would pick out little pebbles at the evening to prepare them for the following day. Maybe we were poor, but I have so many good memories. We had beans for almost every meal as we had homemade tortillas. I enjoy them the bean whole with onion, a little bit of cheese on top with a corn tortilla. All meals were accompanied with chile del monte and a wonderful family conversation. As kids, working in the fields during the day was hard, especially at a young age when most of our friends were playing at a park. But the family was always there for good laughs at every meal or in the field. Thanks for the video!
My favorite food in the world is beans. My mom used to make pinto beans in the pressure cooker with diced tomatoes and tomato sauce. These were the best beans in the world. I lost her last year and I’ve tried to make her beans to no avail. I asked her once why I couldn’t cook as well as her and she told me “because I cook with love”. She was absolutely right. Thank you for sharing this recipe. I’m going to try this! 😊
Did she use el pato tomatoe sauce? Lots of mexican households love that brand.
@@jaylu7021 see what I mean ? I have no idea what that means.
I was privileged to have both grandmothers who made excellent beans. They shared their love through food. THIS ^ is love ^
Ya gotta love the Mexican spoons and runny refried beans! Old school!
Love how you break down the different methods to cook the beans, and how you showed each step in detail! 😍💗🙌
I was born and raised in Texas and pinto beans were the first thing I learned to cook when I moved out on my own 40+ years ago. They are inexpensive, tasty, easy to make, and better the next day. I can tell from watching the video how yours taste (wonderful); I add cumin, oregano, and chopped onion, and chopped jalapeno, and a can of diced tomatoes to mine (sometimes Rotel, sometimes plain). I think your recipe would definitely be better for refried beans. My mom lives with us now and I take care of feeding her. She never met a bean she didn't like, and pintos are her favorite. I can make a pot of beans and a pan of cornbread and feed her beans and cornbread for days. She never gets tired of them, and it makes my life easier. Glad I found your channel.
Arnie, you remind me of my Dad. I miss him so much and all his good cooking.
65 yrs old now... grew up as a 4th, 5th and 6th grader in San Benito Texas..... It was common to have barbacoa on Sunday Morning. We also had FRIJOLES CHINIITOS, which are these refried beans in oil (until the moisture evaporates, and you are left with a loaf of STAGE 3 beans)... Delicious. Not always available in a restaurant, but always at your family gathering -
My wife fixed an amazing dinner tonight, but this video is still making me crave some good Mexican food!
I made these beans yesterday! They are amazing! I ate a bowl of beans and almost all the broth last night!
I reheated them this morning with some bacon grease and mashed them, added more salt and garlic powder. They are delicious!
Now I'm going to start on making your Mom's Mexican rice.
Can't wait to try them tonight!
Update: the rice is done and it's amazing! Just like from a Mexican restaurant! I can't believe I made rice that good in my own kitchen!
That’s awesome Congratulations on ur rice.
send ME SOME! lol please?
Daym I got to make the rice and the refried beans I been trying for ever even went back the cans because I suck at refried beans but I didn't use bacon or salt pork I think that's what he said I still can't figure that one out
The first half is from Arnie's comments at the top the second half is from my interpretation of the video; remember it might take a few tries so start small on the refried batches. You'll be glad you kept with it for the good beans:
2.5 C of Casserole Pinto Beans - these our are FAVORITE brand of beans
2 Garlic Cloves
2 Strips of Thick Cut Hickory & Mesquite Smoked Bacon
About half J & B Salt Pork
A little more or a little less of each ingredient, to your preference
and
2 tsp of APC OG, you can salt to taste later (salt/ pepper/ garlic powder - unknown ratio)
The cooking process for these is super simple in the crock pot. NO soaking needed. You just need to set it to high to get them simmering and check it every hour or so with a little stir. Depending on the crock pot these should take about four to five hours MAX!
Then refried beans:
Refried bean stages are sometimes called runny, sticky and retefritos (refried and refried.)
Runny: add beans with some liquid, add water, salt pepper and garlic powder. Once simmering start mashing beans. Cook until thickened but still runny.
Sticky: add lard (1tbsp in small pan) to above and cook until dried, but not solid and crisping. Alternatively you can stay with basic beans and omit water for lard (don't forget seasoning.)
Make sure to stir well (move edge to center) to ensure edges do not burn. Thickness is slightly less thick mashed potatoes.
Retefritos: keep frying add more lard, cook until pan begins to coat with hard fried beans, scrape pan and incorporate hard scrape into beans while frying. Done cooking when beans act like solid mass and no longer stock to the pan (dry beans.)
I wonder if Texas Mexican food tastes the same as it does in Southern California.
I was raised by my grandmother! She made same like every couple months😍😇😄 I'm 73 now and it still is one of my favorite memories❤
Made my own for the first time not too long ago. So good, i can't believe i spent so many years eating gross beans.
ew! i cant imagine ever eating gross beans! yuck!
You had me at "go outside and drink beer all day." 🤣
Absolutely delicious! My mom starts frying some onion and then add the frijoles. Amazing too!
This is similar to how I make my refried beans. I use the bacon grease. To thin the thick smashed beans, I use some of the bean broth, not water.
We used to make pinto beans all the time, especially if we got a “fresh” batch from the farmers. The fresh beans taste much better then the ones you buy at the supermarket. I can’t find those anymore so now we use Peruvian beans. They are about the same size but yellow in color. We really love the taste and buttery texture! We cook ours 3 different ways depending on how much time we have. If we’re short on time we use the pressure cooker. If we plan ahead we use the crock pot. If we have all day we use a clay Mexican pot used only for beans and we always add a whole half onion. The Mexican clay pot produces the best flavor!
I've been searching for decades now for that good restaurant refried bean flavor. (I usually over complicate the process). What has been the best thing I've done is to like over cook the beans where you get that char on the bottom of the pan, that stuff is the flavor I've been looking for forever. It's been a long road, but I did it before I died. I'm 75.
Congrats?
@@Damien.... Thanks? Ha ha
CHARED? you must like that BURNT flavor
@@vinceramon7754 Just under burnt. But yeah if it's burnt it's ruined.
Fresh out of the (crock) pot, or bean soup as we used to call it, is awesome with a little finely chopped green onion. Add some Cotija cheese for more flavor. Always a favorite in our house.
Thank you for this recipe, it is spectacularly good! For dinner tonight I made mexican/spanish rice (your recipe), these beans, and slow roasted a pork butt. For such a low effort meal it has amazing flavor and my family completely agrees.
These were EXCELLENT!!!!! We use and love Goyo beans.
I’ve been needing a recipe like this! Thank you so much ❤ My abuelas never measured anything and I was too young to remember how they did it. Now that I’m older, I have no one to go to for a good beans recipe for my husband and little ones. This was absolutely perfect.
thats how to do it. like arnie said though, salt at the end. you cant unsalt something if you mess up.
Generally always season at the end because cooking takes out the taste.
I started my journey with this channel yesterday. I just thought I made good beans. From the soupy pinto last night, soupy refried with huevos rancheros for breakfast and we will have tostadas over the weekend! These beans are divine!❤😋
I do Instant Pot. So simple! Delicious. I've grown up always using bacon/ham. They come out delicious plain!
Best refried beans I've ever eaten came from the mom of one of my coworkers. She'd bring tamales and refried beans up to the shop once a week, more than enough for everyone we worked with. That was 30 years ago and I haven't had better since. Hope you're going fine wherever you are, Mama M.
My mama used to make the best refried beans and make all kinds of dishes with them but now all I have is memories from her cooking but I’m really learning a lot from y’all and it taste almost like hers so that’s why I watch your videos thanks big
Brother
Don't use that Lard clogs up your arteries so the blood can't flow to the ❤️ but the butter will work .
My MIL uses Casserole beans as well and I swear she makes the best tasting beans! I keep trying to prove her wrong by using other brand beans, but I fail every single time. I am going to finally give in and get me the Casserole brand today! Thanks for this great video.
Delicious! Made this and quite a few of your other recipes for a Mexican feast today and it all came out amazing!
I made refried beans, barbacoa especial, roja salsa, verde salsa, your momma’s Spanish rice, and guacamole! Your recipes aren’t much different than my own but I’m always down to try something new and I’d never made barbacoa before which is how I found you in the first place. Everything was amazing! 🧡
1:45 is the most honest thing a Mexican can say about a nice Saturday.
It’s so interesting how everyone makes beans differently. My grandma is from Zacatecas and she just makes the beans with salt. Nothing else. And my mom is Guatemalan so she makes black beans with onion and garlic and salt. But my grandmas beans are always so good! They’re so simple. Just beans and salt. But I want to try it with the bacon and pork. That sounds yum too 😋
Can't go wrong either way.. Guatemalan refried black beans are just as good. Wife is Guatemalan, her step mom, aunts are Mexican. Love'em all., including Cajun Beans and Rice and Coconut Beans and Rice.
Thanks for the tips. I never knew about the lard/butter in re-fried beans. On the last night of pinto beans we like to make bean burritos using flour tortilla, re-fried beans, diced onion, cheese (either "Mexican blend" or sharp cheddar) and Verde Salsa. Roll them up and place in a hot skillet to toast them on all sides.
YUM YUM. FOR THE TUM TUM🙌🏾💯
I am 76 years old and my mother, (R.I.P.) told me she used to put the Pinto bean juice in my baby bottle. No wonder I eat them almost on a daily basis to this day.
bro drinkin beans
Soaking helps when working with older packages of beans that somehow stay crunchy even after cooking for 5-6 hours. Adding some baking powder helps soften the shell and lets more water absorb into the center. Furthermore, (so I've heard) soaking helps remove gas producing elements like sulfur and arsenic.
You can just add some kombu (seaweed) and it does the same thing as soaking them overnight, we use this method to cook our and I have experimented with soaking and kombu and its actually the same.
Awesome! This morning I felt like having 'chinito' beans which are super refried beans by adding butter to the pan first. Flour tortilla with the chinito beans, 3 strips of crispy bacon taco and hot, creamy coffee. Yummers! All set for the morning chores!
Nombre chut up!!!!
Sounds yummy 😋
Those beans are so good they started breathing on their own at minute 8:57 😂. Thank you for teaching us how to do this!
This is quickly becoming my favorite CZcams channel. My mamá is Mexican and i loved growing up with her food and my grandmas Cuban food.
The comments on this video are so wholesome and nice. The beans look great too. Win-Win.
Refried beans are God’s gift to us! I cook my beans mostly in an instant pot now days. I never soak my beans as I think that’s a waste of time. I use lard and bacon for the flavor but have never used salt pork. I will give it a try soon. Thanks for sharing❤
Try replacing some or all the water with chicken broth
@@TwinTurbo50cal Or use the "chicken salt" (Knorr powdered chicken bouillon)
I use ham hocks. So good!
The first time I used salt pork no one told me that you need to RINSE it off before adding it to your beans. LOL, My beans made the ocean seem like a freshwater pond they were so salty! So RINSE your salt pork!
I like to reserve some of the broth (about a cup) from the beans to use later when reheating the leftovers. You’re getting all the good broth flavor from the beans. I also like to use pork salt when cooking my beans and cook them in a crockpot. So yummy!
pork salt... 😬 yikes!
Salt pork rocks this dish
@@cnobillbradley9673 if we’re in a bar fight and you grab my penis, it’s on homie! I would straight up hurt you homie. I don’t play that grab meat stuff
I always save the "bean water" until the whole pot of beans has been used !
My wife & I tried this recipe and your spanish rice recipe. They were both awesome especially mixed together. Thanks so very much for all of the good info.
The broth from cooking beans like this is where IT'S AT! Especially fresh out of the Crock-Pot, so mouth watering and with some queso, I always find myself making more than just one bowl for myself! Great video primo!
This is my favorite Mexican and Tex-Mex channel. Simple recipes, entertaining to watch, and pleasant demeanor from Arnie. I am going to start making refried beans this way instead of buying them in a can from now on.
I am sharing this with 2 sisters of mine who buy their beans from a can! Omg! I about lost it! May daughter told them they should have their Mexican/American cards taken away immediately!
@@tinadelarosa6364 I'm white, and have always made refried beans this way. Of course I grew up in San Antonio, where even if it's the end of the world, there will still be canned refried beans on the shelf.
Oh, and your daughter is partially correct. If they're from Texas, that card should be taken too. No Texan buys beans in can.
"TEX-MEX" ? My family says Texican's ! 🇺🇸⭐🇲🇽
@@davidatovar Well they are wrong. Texian, or more correct, Tejano. :)
(FRIED) beans there called..not REfried!!
TRUE Mexican pronunciation,
Frijoles FRITOS, not Frijoles REFRITOS
Shame on this Mexican guy's video when he words REFRIED beans
Wow this video takes me back to my grandmas refried beans and her homemade tortillas that were like 6 inches round and 1/4 thick. That was a Mexican spoon that never tore. 👏🏽👍🏼😋
Came from the East coast to the West coast, settling in Arizona where I met my hubby. Growing up I'd had mostly gumbo, black-eyed peas, navy bean soup, etc. So I know those and adore them. When I had been in Arizona for about 6 years I wanted to learn Mexican food. I'd first had in when I was pregnant with our eldest and fell in love with the traditional pinto beans having huavos Ranchero.
I love how your recipe is in a crock pot and I can just put it outside 😊 It inspired me to understand what a crock pot is capable of. Thank you ❤
Love those refried beans!!!!!!! Got a pot cooking NOW!!!!!!!!!!!!!!!!!! Thanks Arnie for sharing your secrets with us.
In our house we have never lost the tradition of making a nice pot of beans, and you need is some rice or tostadas or some tortillas and you got yourself a nice meal.
These are some of the best pinto beans I’ve ever had. My one recommendation is when cleaning your crockpot use a warmed tortilla “Mexican Spoon” to scrub down the crockpot. This will get all the bits off and make cleaning easier. 😁
That is funny
Then you eat it, right? I would, add cheese to it.
Thank you for the video. I grew up in a household that didn't have alot of money so runny beans scooped with tortillas is what i ate growing up. My great grandmother is very old so to keep the tradition i went for a visit to learn her bean and home made tortilla recipes. Soon itll be a dish i teach my young ones
Thank you so much for this video! We're from Texas and my wife has been on a bean journey. She hasn't quite made a batch we've been happy with but I think this'll do the trick.
Chalupa, tostada, whatever you want to call it they're my favorite!
One of my favorite meals is to get a slice of bread, generously butter it and put a scoop of "runny beans" on top. Salt, pepper and optional sour cream...so goood! Of course to make a meal it's about 2-3 servings but it's comfort food like no other.
Thanks for this video! My mom cooked from scratch for our huge family--10 kids!--and this brought back so many memories. ❤
A gringo from southern Ca who loves this type of food,I made your refried beans recipe per your instructions and it got rave reviews and requests for more from family! So will be trying more of your recipes soon! Gracias!
Loved watching this.Refried beans are so good. When I was a kid and we ran out of tortillas I would just grab two pieces of plain old sandwich bread and make myself a bean sandwich. Sometimes I'd toast the bread just a little. Thanks for sharing. 😊
Pinto beans are my favorite. My grandmother would cook them a lot in the summer with cornbread, onions, cucumbers, and tomatoes sliced up. She would inspect the beans and remove any broken ones but she didn't soak her beans either. To her, they didn't crack as much if she didn't soak them. She would also put some fatback in her beans and only add salt in the final half hour (she would usually cook them at least a couple of hours). She would cook them with a lot of broth as well.
In North Carolina, it won't be long before I can plant the tomatoes, white cucumbers, and green bell peppers this year. Summer veggies remind me of my childhood spending time with my grandmother.
Ran across this quite late, but it warmed my valley boy heart. Haven't been back for years, but can still taste those beans, just like Saturday breakfast with my dad.
Pre-soaking beans makes them less gassy. Removes the component that makes you toot.
You've inspired me to make myself a pot next chance I get.
I'm a hopeless suburban white boy when it comes to cooking, so I know many if you already know what was in this video. But as I've been all over the west coast/ sw I've always noticed all of these different bean types. I LOVE refrieds. So I'm so happy to learn that people often cook these types intentionally and what the tricks are.
Great video, clear explanation, simple recipes.
My grandma would make beans with lard and they were amazing!! My mom doesn’t like using lard and her beans are also amazing! But nothing like grandma’s 🥹
I love the variety of refried beans you have shared with us. I've always had the bean and cheese burrito from Del Taco kind of what you made first for the breakfast, at least it seems as runny.
But what you call a chalupa here in California is a Tostada, the same concept, though.
I like del taco but, like the bell, its not even close to what real mexican food is like.
I'm always trying to perfect my beans. I appreciate this video a bunch. Good tips. Thanks.
While I was stationed in GE. (Army). One of my friends and his wife came over for dinner and he showed me how to make refried beans....just like this! This was around '94 and I had forgotten....til now, so thanks for the reminder! Gotta try this.
Arnie, I get so nostalgic and homesick, but also very proud of my Mexican heritage, being born and raised in E P Texas! I'm gonna try your recipe and make homemade nachos! I love beans, the driest version, with white cheese and roasted jalapenos, served with piping hot coffee! I just love the taste of coffee and spicy green chile or jalapeno with a good white cheese!
Yeah, El Paso has some of the best Mexican food!
@@carloscenteno5913 ,thank you! My tias and abuela were always in the kitchen.We learned, only by watching, because they had too many mouths to feed, to take the necessary time required to teach you! SO HAPPY, that Arnie realizes, that our culture teaches, by sight, over talking or showing us! Well, speaking, for myself, I was told how to make menudo, over the phone, so that when mom got home really late, she expected me to have the menudo ready! And I did!I was 12-years-old, she was told, how to cook, since the age 6---!
@@lorieannjermoune1473 I would say wow, but I think as Hispanics we all had shores like that to do at an early age. I remember using a chair to wash dishes.
@@carloscenteno5913 OMG, me too! And, I didn't get much taller, I'm only 5 feet and 1/ 2 tall! That's probably why they started me, on the chair, to llavar trastes!!!!😅💯🙋♀️
@@lorieannjermoune1473 🤣🤣 Yup, I remember that!
I love refried beans. I add moringa (powdered or leaf)while cooking, it boosts vitamins and minerals, adds a subtle peppery richness to the taste. Moringa is also one of those rare greens that is a complete protein containing all of the essential amino acids. Or I like adding a third of a cup of mesquite flour to a pot of beans, it has a low glycemic index, helping balance blood sugars, adds a slightly sweet nutty flavor, and is also full of protein.
Moringa...what a brilliant idea. Incredible tree.
How much moringa do you add to a pot of beans? Any other suggestions for using it with other recipes? Thanks 😇
I started with a tablespoon and now add about a third of a cup for a big pot. My kids are picky, but I go slow. I add it to spaghetti sauce also. I dont add so much that it tastes green or changes the flavor too much. I add the fresh leaf to soups and stews, green chile.
Made a double portion of these so I could share with a bunch of people. I NEVER thought of making Pinto beans. This recipe is easy and delicious. Thank you so much for sharing your knowledge and skill.
As someone that grew up in the Rio Grande Valley, Mcallen, I am glad I stumbled across your channel. I live outside Memphis, and the Mexican food out here leaves much to be desired. Looking forward to trying some of these. Thanks.
Dude! I watched your salsa video about 45 minutes ago- and I keep watching more and more of your videos! I'm all Italian- you kinda remind me of me if I was born Mexican instead of Italian! I'm enjoying your videos so much thank you very much my friend! If you're ever in Phoenix I'll show you some great Mexican and Italian places
All my favorite food. I even moved back to my hometown some years back just because I missed the food. I never could replicate my grandma's rice and beans, so I'm always looking for tips on how to cook great pinto beans and refry them. Your tips are great and can't wait to test them. Thanks.
I watched the video with his mother making Mexican/Spanish rice, I became a subscriber. I haven’t tried the recipes yet but the reviews in the comment section were raving on the flavor!
I love his comment about the Mexican spoon! Also, thanks for the tip about the salt pork.
Thank you Arnie for another Great video. Cheers 🌮🍸
This reminds me of my grandmothers refried beans. Her beans, rice, and tamales were like none I've ever tasted. Your first stage beans look exactly like hers. Im going to try this asap.
I love this guy! Real food no pretentious air; just good food done right!
This looks like a great recipe! I make homemade Boston baked beans, and I'm going to use some salt pork next batch. The thing about bean dishes, from every corner of this beautiful Earth, is that while canned beans work, dried beans are so much more flavorful, and you can season them how you want to. And cheaper!
Can't wait to try this out, I'm a big fan of refried beans
Oh that sounds so good! Care to share the way you make Boston beans?
Yes, it isn't authentic to use so much pork in frijoles, to me it was just short of making Boston Baked Beans or something other than everyday mexican beans/frijoles. IMO.
You got that boston baked beans recipe? 😊
@@lifeofsmac5259 I used to do it with the bacon
1 pound (2 cups) dried navy beans
1/2 pound salt pork or bacon, chopped, divided
1/3 cup granulated sugar
2/3 cup dark molasses
1 teaspoon dry mustard
1 teaspoon freshly ground pepper
1 teaspoon table salt
Soak beans overnight in cold water. When you’re ready to cook, place beans in a heavy saucepan; fill with water to cover by about a half inch. Boil 25-30 minutes, until just tender; don’t overcook. (Pick up a bean between thumb and forefinger and pinch; the outer shell should slip off.) Drain and rinse, reserving the liquid.