Frijoles Refritos - (Don't Call 'em Re-Fried) Beans | Rick Bayless Taco Manual 

I am Cuban born. We breathe black beans and rice. I love Mexican frijoles refritos with queso fresco. One of my frustrations is getting fresh dry beans, not the dried out old beans from the supermaket that do not cook evenly or yield creamy beans. I finally found a source that I keep going back to: Rancho Gordo. They source many types of high quality beans and I order those small black beans by the case.

I always heard 'use lard for beans' so I bought a tub of it. Afterwards, I didn't understand what the fuss was about - it added absolutely no flavor! Now I understand that white stuff in the store is purified and flavorless - basically no different than Crisco. So now when I buy a pork shoulder I trim the fat and render that down and store in the fridge - now THAT adds flavor! Thanks Rick.

Here in the southwest we eat a lot of beans- all kinds are appreciated and used in pastas.,soups, tortillas, tortas, tamales, even salads.

Married to a guy from Mexico and we do the beans in the crockpot if standing over the stove isn't your thing. They always come out perfect. Cook all day on low. Transfer to a big skillet with lard and the rest is like Rick's method. Delicious.

This exactly how I make my frijoles. I do add a couple of healthy pinches of dried epazote to my simmering beans, taste for salt, careful not to over salt but definitely don't under salt either. I love homemade beans in fact, my measure of a Mexican restaurant is how just how good the beans taste. Time to get cooking! Thanks Rick!

Nice to see a decent recipe, another way we eat them in southeast Mexico is, that if you add two and a half times the amount of water he used to cook the beans on the stove and salt, epazote and pork meat you have yourself basically a soup, which we add many garnishes after serving like, chopped cilantro, finely diced red onion, tomato sauce from the molcajete, finely diced habanero pepper, diced avocados and if, of your likeness, a squeeze of lemon juice (what you call lime, the green one) or if you blend everything he did for the frijoles refritos and return it again to the pan to cook again and reduce a bit or add more cooking water from the beans pot, depending how runny you’d like them, it’s called “frijol colado” which is an excellent dip, side dish, or good accompanied over rice, in some parts of northern Mexico they would add more stuff to it and even cheese and would be called “frijoles puercos” because they would add many pork derived ingredients like beacon, chorizo, lard, etc.

Rick, for convenience I cook my beans in my slow cooker. I start in the morning with the slow cooker on high, let the slow cooker come to a boil and boil the beans until done. Just like you, all the beans and juice are used. If, for some reason I want to soak the beans overnight then I simply do that in the slow cooker and cook them them next day.. Easy and uses far less energy than stove top cooking.

I’ve made them with the pintos from our garden. We had a bumper crop so I ended up freezing them. They tasted just as good as the fresh.

I love the smell when cooking dry beans. Canned in a pinch but dry beans are worth the effort!

You had me at not having to overnight soak! I forget every time!

what a cool looking Mid century looking house and kitchen!!

A slice of bread spread with frijoles is my go to.

Here in upstate new york I add hot Italian sausage and green peppers to the onions and garlic then the beans and mash them, burritos, tacos, a side with eggs, or a warm bean dip , refried beans are very versatile

Thanks for this recipe. I have made black beans using a recipe by a Brazilian whose restaurant, Chicama, was in Puerto Vallarta. He used olive oil and the only other thing is oregano. Very nice, I must say. But one thing I just learned from you, Rick, is that they freeze well. For me, that is so useful. Thanks.....

I make mine based on a typical abuelita-type recipe. I put the beans in a pressure cooker and fill it with water. While the water is coming to temp, I fry 3 bacon strips and half a brick of salt pork. When they are crispy crunchy, I add them to the beans and pressure cook everything with a bit of salt. Then I fry and mash them with whatever amount of bean water I want to achieve the gravy I am seeking. I have a mixture of raw sweet Hatch onions and cilantro which I add as a garnish for crunch and flavor

Rick; the slow cooker is a good option, for cooking frijoles, like the Crock Pot. They cook nicely., maybe all over night. I do that in Mexico where I live , with very good results. I am only a aficionado to the kitchen. My wife and I follow you, in 2016 been in Chicago and went to Xoco, and have a very good meal. Wu wanted to go to Topolobampo, but was closed . We enjoy very much your view of mexican cuisine .

Bacon drippings, what a great idea! What, no heat? My friend Maru from Vera Cruz makes her black beans exactly like this, but adds a couple of whole jalapenos. I like to slit them on the sides in a couple of places, then remove them after simmering the beans. Also, I find the darker brown the onions, the better. Takes patience, though.

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 ✌🏻👍🏻🙏🏻🇺🇸

Chef Bayless, you are my inspiration. My Julia Child, per se. I've read all of your books, grew up with watching your shows, and I've lived in and around Chicago my entire life. Someday, I'll make it to Frontera. But in the mean time, I'm going to continue making your recipes and learning all I can about Mexican culture.

I like to cook my black beans in my slow cooker (no pre soak) for about 6-7 hours on low with a bay leaf, onion, garlic. For the liquid 1/2 fresh pork stock 1/2 water. I make a 2 lb batch then freeze for different needs. Black beans are our go to bean as well.

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

One of the ways I use frijoles is to spread them on a large flour tortilla, put some shredded cheese (and chopped or sliced preserved jalapeno chillies if desired) and heat this in a skillet until the tortilla is soft, the frijoles spread is hot, and the cheese melts. I add a serving of scrambled eggs and roll up the tortilla. If desired add some salsa, crema, sour cream, or yogurt for a great breakfast.tortilla.

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!

"re" isn't only "more" - it can be used in the "done again" way too. For example REcyclado as in recycled, REcalentado as in REheated . Gonna try these btw

Love the video thank you. You said 2 ways to cook the beans... you forgot one: slow cooker. That is how I cook pretty much all my beans in the crockpot. They come out so good no matter what I'm making them for.

I guess I was taught well. I love beans and fix Refritos often. Serve with pickled red cabbage, picked red onions, jalapenos, yum!

one of the most delicious dishes in all of Mexico

Olive oil and butter makes a great base to fry the onions

Exactly how I've always made mine except I add cumin, love that flavor. They do freeze great!

If all you have is table salt, pls halve the amount you're using - flake, kosher, and many naturally harvested salts are not dense (contain a lot of air volume). The weights will be the same but the volume won't for the same actual salt content.

The lard from carnitas is the best fat to cook beans. So long as that lard isn't ruined with coke or milk or orange juice or whatever else is trendy on RU-vid. In michoacan we don't add anything to the lard but salt so that we can use it to give our foods a delicious taste.

I cook beans in a bit more water because the broth makes delicious soup with a poached egg and fresh chopped cilantro and onion.

I simmer my beans with salt, small amount of baking soda, onion, garlic, jalapeno, small amount of carrot, a small amount of black pepper right from the start. ...Then when they are done, I chunky mash them up and add plenty of broth and reduce down. I like them a bit loose, because they will stiffen up a bit when cooling down. Sometimes I use diced cooked bacon or bacon drippings for flavor or corn oil. Sometimes I just enjoy them vegetarian style without any pork fat. ...Enjoy them most by making some tostadas.

Game changer! Onions and bacon fat! I add vinegar to mine. Thanks, Chef!

The Frijoles refritos are classic from central and south of Mexico - you won’t find them in the north of Mex- My grandpa used to make them deliciously with real Lard, chopped onions but he will burn the onion completely and then Remove it. it’s a simple snack for the day with a fresh hand made tortillas and queso fresco which you can’t find in the USA. Saludos desde Veracruz 😍😘

That’s the consistency that my mom likes beans. She calls them frijoles guisados, but she prefers pinto beans. I love black beans

So why salt? The reason is, when something like beans are in a salt solution, water will go from from the beans to the solution. In a no salt solution water will soak into the beans better. That's the theory. Personally I add half the final salt to my rinsed beans. Then finish near the end for taste. Rick is awesome, and I keep coming back.

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.

Instapot for 45min. Add epazote. I mash them in their own broth- no oil or fat. Make burritos (beans & cheese). Wrap them in wax paper and freeze them. Everyone has lunch or dinner when time is limited ❤

I love Chef Rick's tip on smearing frijoles refritos on a tortilla and sprinkled with queso.... will try that! I do not know if Chef Rick has latin blood but I love when he pronounces spanish/ mexican words with so much flair

he has made them so much that he didn't need to taste them at the end for salt. This winter will try making some- Think I will start by using canned. The only bean I liked as a kid was green beans. Think it was because I helped pick the beans I watched my grandmother grow- and then grandmother cooked them in a pressure cooker with some butter . Weird that I really like canned green beans also. Other beans and peas - would pick out of chili and stews, and chicken ala king. drove parents nuts that at the end of a meal would have a pile of beans or peas in the bottom of the bowl. or plate.

I’ve called them refried beans because that’s what the menu said. Your recipe looks delicious!

another no nonsense perfectly done crash course in the beans, sir! Well done,

Gracias mi venerable profesor

Beans 4 C pinto beans boil ten min and drain twice. Add to the pot boiled and drained beans with one jar of roasted green salsa such as herdez. Add 6 good size cloves of garlic, add a table spoon of each chili powder , garlic powder, onion powder and one carton of veg broth low sodium And Two cups of water. Ring this to a boil then put the pot in your instant pot and set to cook beans. Once done chill by stirring in a cold water bath till mostly cool. Then season with Lawerys garlic salt to taste. Good for two weeks in the frig.

My only addition on occasion is to add a chipotle... gives a nice flavor to the frijoles refritos.

Just like my grandma taught me how to make them, thanks for sharing Rick buen provecho!

This is exactly how I make mine..but I've always used pinto beans and and when mashing I agg some cheese!! Makes them creamy

Man, I love your measuring references: 2 cups with this kind go beans, 2.5 with these others. Thank you

The only time I use canned beans is in my pasta bean salad. Rotini pasta, black, navy, kidney and garbanzo beans, Italian dressing made with balsamic vinegar and olive oil and whatever veggies I have. REAL beans for frying though, (pintos) I still make in a crockpot overnight. I have a bowl for breakfast and refry some for dinner, yum! I like sour cream and cheese on the beans in a tortilla.

Growing up in Houston we had the jar of bacon fat ready to use on the stove. A spoonful went into many dishes and vegetables. As a vegetarian adult, I would use olive oil in a recipe like this----and alot less. I love how you are very inclusive for everyone's own interpretation.

I love that the quality of your ingredients is important ❤️

Love refried beans

You slice onions exactly the way I do. Refreshing.

I love these beans. Great recipe Rick. Yea I’m of the crockpot generation. I would still fry the onions and garlic after beans are cooked in a cast iron pan. Delicious. Thanks for sharing!

I love that beautiful clay pot, perfect for cooking beans. Great method to refrying beans, lots of taste adding the onions and garlic. Go Mr. Bayless, you are my favorite Mexican chef, I continue to learn so many cooking techniques and endless knowledge about Mexico, thank you ❤😊

I like to joke mi esposa (who I call her the Zenora because her first name is Zaida) "knows beans". She is Puerto Rican and can make those classic PR recipes from scratch. In the bean category she makes Arroz Y Habichuelas which is saucy beans recipe ladled over white rice. She also makes her own Sofrito which is the source of the rich flavor in most PR recipes. The Zenora also makes rey fried bean from a vegetarian recipe that we learned back in the '80's, (Now at this point I should note that I consider recipes as suggestions. So, feel free make your own changes or additions.) Into a blender you add cooked beans, carrots, celery, onions, garlic powder, cilantro, chili powder, jalapeno, cumin and uncooked hot link sausage. Now admittedly sausage is not vegetarian, but the original recipe needed a flavor kick. But the other flavor secret is the carrots because they add a bit of sweetness. Puree everything to a smooth paste kinda like creamy mashed potatoes. Cook on a stove top. The Zenora used a Dutch oven on the stove top with no oil because the fat from the sausage while cooking will provide the oil. But bacon fat sounds pretty good to me and should really enhance the flavor. Again, these are suggested ingredients so adjust to taste and feel free to add available items that are on hand. For example, I would add red or yellow bell peppers too. Or what about chipotle powder for a smokey flavor. Just make it your own. I guarantee that these beans are ten times better than any of the dull flavored restaurant rey fried beans. Rick may prefer to stick with the traditional Mexican style, But for me "It's all about that taste....".

Thank you brother. I already knew how to make this, but really enjoyed watching you do it got off my butt and put some pinto beans on the stove. Gonna make a little salsa Arbol and take it from there.

Cool old lodge combo cooker

Instant pot black beans for dinner tonight. thx

Thanks for sharing. Can't wait to try my black beans this way. Looks tasty.

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! 🙂💜

My mouth is watering!! 😁😋

Some people say cooking beans with salted water makes them turn dark. Ive never seen this. I believe soaking the beans in salted water makes a huge difference for the good in flavor. Just like you would cook pasta or shrimp in salted water. What you don't ever want to do is cook beans with sugared fluids they will never get soft.

Wonderful information! Thank you for teaching!

Great video.

Fantastic - one of my absolute all time favorite dishes. There is no way I could stop at just 1/4 cup of bacon grease though. Also, my 5 gallon bucket of black beans is pretty old now (we at far more pinto) so I definitely have to soak them overnight first. Something to consider for those who also store dried beans and they may be a bit older.

Would like to see you do a video on frijoles borrachos!

With a tostada beans and ranchero cheese mmmm!

Thanks perfect recipe and well explained!

we eat pinto beans in Colombia mix with fried tomatoes, onions and garlic we do not smash it but it taste very good too!

I made these exactly like this with moro beans from my last Rancho Gordo bean club drop (with admittedly a bit less garlic and salt in the soaking/cooking water) and OMG they were otherworldly, I never knew frijoles refritos could be so amazing.

I could live on beans! I cook them all the time 🥰 This recipe looks pretty good.

Thanks for this! I absolutely love your channel!❤

Starting with dried (unsoaked) beans was a really interesting technique here. I didn't realize that was a thing. Love it.

Good knowledge here, I like the idea of making enough to freeze and save and not have to have the stove on too often. Just made a nice chicken fajitas taco dish for family, wish I had seen this recipe earlier. Cheers Rick.

WOOOOOOOOOOOOO. Awesome video and presentation. Thank you sir.

Love my re Fritos ❤❤❤

If you are cooking dried beans use enough water to make sure you have approximately 3 cups of bean gravy left. Use it to cook your rice for black beans and rice. The difference between that and water is night and day. It can be used with leftover dried beans you may not have used, or if you used them all, use canned beans. Unlike Rick I will drain the gravy from cans due to heavy salt content. I believe all the canned beans have 500 or more mg of sodium. But give it a try, it's pretty awesome.

Can,t wait to try this

I remembered watching his show on tv back in texas like 20 plus years ago, he has aged a lot, Hope he is doing well. I am so happy to see him again

Salt at first will toughen the beans skins. Add your salt once you turn off the heat.

Just regular good refried beans are killer on a crispy homemade tostada. Nothing fancy just the refried beans.

Been waiting to see this video. Great stuff as always chef. Any recommendations on dry bean brands?

I always assumed "refried beans" were cooked twice! 😂

Love it! Thanks!

Damn you, Rick, Im making hella beans this weekend!!!

Those are some well fried beans

I have essentially been making mine this way for years, just add a little cumin powder. Slather on a baquete and some queso place under the broiler for a few minutes and you have a delicious sandwich. These type of beans never last more than 2 days in my house, excellent recipe 👍✌️☮️

Thank you so much ❤️ ❤❤

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!

Your snack, do you put the Cotija cheese on the beans, or on the top of the tortilla? Or both? Corn or flour tortilla? Thank you!

Gracias.

A Mexican restaurant I worked in added milk to their refried beans as well.

Riquimos, delicious delicious,

Se me antojaron! 😋🇲🇽

When in a hurry, the canned beans are one solution. Mom always added bacon crispy bits and *milk* to make it taste better.

6:25 great pronunciation!

In Mexico they don't have to soak them because they are fresh. Nobody would buy old beans they always look for the recent harvest. But here in Canada heaven knows how old they are so I always soak them.

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.