Authentic mexican style beans?!
Answers: Is there anyone out there who knows how to make beans the way they do in mexican town in Detroit? I cant seem to find a recipe online that is even close to tasting the same and anything you buy canned is just grosse. Thanks in advance.
pound bag pinto beans
1/4 medium onion, sliced
1 jalapeno, sliced
8 chile arbol dried peppers
4 t. salt
1 t. garlic powder
1/4 cup cooking oil
Sart with a 1 lb bag of pinto beans washed and picked for rocks, etc. Rinse the beans under cold water. After rinsing, add beans to a large kettle of cold water.
Add 1/4 of a medium onion in slices. Add 1 jalapeno pepper cut into slices. Add 4 tablespoons salt and 1 teaspoon of garlic powder.
Cook, covered on low until beans are ready, adding water as needed to ensure that they do not boil dry.
Once beans are ready, heat a large frying pan with 1/4 cup cooking oil. When oil is hot, reduce the heat to low and add the chile arbol peppers, frying them in the oil until the oil tints a light red color.
Once oil is tinted red, remove the chile arbol. Scoop out the beans from the other kettle by the cup full and slowly add into the hot oil making sure to drain as much water from the beans as possible to prevent the oil from splattering.
Once all the beans are added, then you simply fry them for approximately 3 to 4 minutes until you are able to mash them easily. Use a potato masher to mash the beans. As you mash them, you will add water from the bean kettle to the fying beans until you have a refried bean consistency (like in the restaurants).
After you achieve this, you can add salt to taste as desired. Be certain not to add too much salt, as the salt will take some time to dissolve completely into the beans; so remember less is more in this case.
This recipe has an excellent flavor and IS ***NOT**** hot or spicy at all.
No, but to make authentic beans cook your pintos in water and salt until tender (I like to use an aluminum pan, makes them taste better.) From there, there are a million different ways to flavor and spice em up, but this is the basic mexican bean
you could use the pinto beans and add bacon and slices of hot dogs and taste real good
I've used canned pinto beans ... drain them well.
Fry in a couple of tablespoons of LARD, mashing as you go!
I never added chili powder or onions, or anything.
are you talking about charro beans or refried beans?
that requires the use of either a ham hock or some sort of pork boiled with the beans when you cook them. bacon would do as well. boiling them with the beans adds extra flavor. of course if you're making refried beans you can just use bacon fat when mashing the beans. ie. cook bacon first, then add onions to pan, saute until translucent, add beans, simmer slightly then mash.
i included a link for borracho beans below.
You bring water to a boil, and put regular pinto beans and add, salt, onions, and garlic. you wait until beans tender, add the salt about half way through! and if you want to re fried beans.....in a pan put lard and then jalapenos and onions and the beans with a Little bit of the juice then let them boil a lil bit and then mash them, let them sit for a lil bit then eat up. That's how my mom makes them and taught be, she is de michoacan in Mexico, so she knows what shes doing and shes good at it :). anyways hope it helps
I don't know how authentic but these are the best!!
El Paso border beans
3 C. cooked pinto beans
1 onion, minced
2 T. lard or vegetable oil
5 slices bacon, minced
3/4 C. chorizo
1 lb. tomatoes, peeled, seeded and chopped
6 serrano chiles, minced
1 tsp. cumin
Saute the beans and onion in lard or oil for about 5 minutes, stirring constantly.
In another skillet, saute the bacon and chorizo. Drain.
Combine the beans and onion with the drained bacon and chorizo in a pot.
Add remaining ingredients and simmer for 30 minutes.