Within the Lines

Refried Beans

During my "Jonah" years, I was married to a Mexican man -- the real thing, not Mexican-American; he came illegally from Ciudad Juarez across the border from El Paso.  This entry, tho, isn't about him, but about food.  Ex's brother had a girlfriend who was from Michoacan.  Watching her, I learned the authentic way to make refried beans.  (Actually, virtually every woman in Mexico has her own way of doing them, but hers seemed more authentic because they were really re-fried.)  She started with soaking the beans.  When they were good and swollen, she drained off the water, added new and some flavorings (salt, onion & garlic cloves, if I remember right), and cooked the beans until done.  She would then fry them the first time; dumping them into a sizzling skillet (part at a time 'cuz there was a huge quantity), bringing to a boil for a bit, then mashing them with a potato masher.  As each batch was mashed smooth, she dumped them into a bowl.  Pretty soon she had a whole bowlful of mashed, "fried" beans.  This was refrigerated until needed.  Then she'd take a scoop or two, dump in a sizzling skillet, fry this second time till bubbling, maybe add more seasonings (according to the meal), and serve.

However, that's just bonus information for you.   I certainly don't go to all that trouble when I'm the only one in my house who will willingly eat them.  I get a skillet sizzling a bit of oil, open a can of Flavorite chili beans (pinto beans in chili sauce), and dump in the pan.  Put a bit (1/3 cup?) of water in the can, swish around and dump in with the beans.  Add some seasonings, such as a sprinkle of garlic (they never have enough garlic -- refrieds are best with plenty) and cumin, and cook till boiling.  I boil off part of the liquid -- not too much! you don't want dry beans -- and mash till smooth.  If they're still too runny, I may boil a bit after mashing.  (Too dry?  add a bit of water, mash in and boil till just right.)  Add a sprinkle of cheese, turn off heat and put a lid on till ready to serve.  MMM!  good flavor and a snap to make!

Untitled Comment

{ 12:08, Thursday, June 12, 2008 } { Posted by gabbie427 }

How interesting to find out how to make authentic refried beans!!! Yeah, I don't have time for that either. LOL I love your short cut version though. It sounds yummy and I will have to try it the next time I make chicken enchiladas.

God's Blessings,
Amy Jo