Originally Posted by GrillingFool
My now-closed favorite Mexican restaurant had
refried beans that actually had flavor.
They were thicker than the canned ones too.
Anyone have a recipe for refried beans that have
flavor? I've gotten close using cumin and beef bouillon,
but am still so far from Pedro's beans....
Thicker than the canned ones? It's been a very long time since I've seen canned refried beans but, as I recall, they had the texture of peanut butter.
I don't have a recipe but I cook the beans more or less according to the directions on the bag except in the last 20 minutes I add a clove of pressed garlic and a tablespoon of good tasting olive oil for each cup of dried beans. In my kitchen refried beans are leftovers fried in fat. I usually stick with with olive oil for the fat. It isn't traditional but for me, this isn't an occasional specialty dish. It's something I eat at least two or three times a week. I season them according to their use. If I'm eating them with a spicy main dish I usually won't add much of anything except a topping. If I'm making bean burritos, enchiladas, dip, etc., then I'll get pretty agressive with toasted cumin and chiles.
Oh yeah, regarding bullion: My pork stock is very
rich and sometimes I use it as part of the bean cooking liquid or add it to the refried bean skillet and then reduce the liquid out.