Simplify Refried Bean Recipe.

[Cooking4Fun]

Since I cook mostly in small batches, I use canned beans. Pinto beans and black beans are very common in Texas, both dried and canned. My mom was born and raised in New Jersey, so she used kidney beans in everything, including chili, until we moved to Texas and she had real chili. She switched to pintos immediately. BTW, pinto beans in chili has become completely acceptable.

Anyway, when I make "frijoles refritos," I use either canned pinto beans or black beans. I use bacon grease for a fat. I don't use any herbs and spices, just salt to taste. Refried beans are a side dish in TexMex cooking, or something to put on a tortilla with some meat. They are not the star of the show.

Really good TexMex and Mexican restaurants will offer a choice of refried beans or charro beans. I like both, and go back and forth between the two.

CD

Pinto beans aren't always available. Sometimes pink beans are the closest they have. I thought Texas chili contains no beans at all?

 

[caseydog]

Pinto beans aren't always available. Sometimes pink beans are the closest they have. I thought Texas chili contains no beans at all?

The original "Texas Red" chili, which I have a recipe on this forum for, does not have beans in it. But on trail rides, cowboy cooks often served pinto beans on the side.

Today, pinto beans are considered okay. Black beans are acceptable, too.

Original Texas chili also doesn't have any form of tomatoes in it, either. But, a lot of people use diced tomatoes, even in Texas.

Pinto beans and diced tomatoes really don't change the flavor enough to ruin Texas chili, so I'm okay with it. Some of the other things people do, especially people who know nothing about Texas food, I have issues with.

If you are interested, here is my recipe for Texas Red...

Traditional "Texas Red" Chili

This is my version of the original Texas Red chili, and a photo of my Texas Red. No beans, no tomatoes. Here is a recipe. You can adapt it to your tastes. Originally, chili was hearty chuck wagon food for hard working cowboys/vaqueros. You can also use a plant based fat, like vegetable oil, if...

www.discusscooking.com

CD

 

[Jusa]

I wasn't able to find enough dry pinto beans so needed to fill the space.

Do you have a Walmart near you? They sell 1 lb bags of pinto beans for around $1 and generally have bigger sizes, too. I got a 2 lb bag there the day before yesterday.

I don't recall if dry black beans were there. I don't even know what a potato masher looks like.

I used the flat top of a meat tenderizer. Just the same took a long time to mash it up. I am interested in the flavor. I don't mind it being super smooth.

I think a food processor might make them gummy, not sure.

Edit: nope, Google says a food processor is fine but it does give them a ultra smooth texture. I personally like a few little bits, but do what works for you. But if you ever decide to mash potatoes in the food processor, don't. Get a masher or you'll end up with glue.

 

[dragnlaw]

my favourite masher.

 

[taxlady]

View attachment 79749 my favourite masher.

I think that's my favourite too. I haven't had one like that in long enough so I'm not sure. I have used the two kinds illustrated in @Jusa's post. And I like using a whisk better that those two. A friend of mine used to use a sauerkraut pounder.

 

[Jusa]

I think that's my favourite too. I haven't had one like that in long enough so I'm not sure. I have used the two kinds illustrated in @Jusa's post. And I like using a whisk better that those two. A friend of mine used to use a sauerkraut pounder.

I have no idea what a sauerkraut pounder looks like, and why would someone need to pound sauerkraut? It's not a food I particularly like so won't be beating the heck out of any sauerkraut anytime soon (if ever), but I am curious.

 

[medtran49]

I have no idea what a sauerkraut pounder looks like, and why would someone need to pound sauerkraut? It's not a food I particularly like so won't be beating the heck out of any sauerkraut anytime soon (if ever), but I am curious.

You have to pound the salt into the raw cabbage to break it down and get fermentation started. I use the end of a meat mallet in a rocking motion when I make small batch sauerkraut which I actually like versus commercial stuff.

 

[taxlady]

I have no idea what a sauerkraut pounder looks like, and why would someone need to pound sauerkraut? It's not a food I particularly like so won't be beating the heck out of any sauerkraut anytime soon (if ever), but I am curious.

@medtran49 explained what it is for. This is what my friend's looked like. Some of them are sleeker, without any angles in the main stem.