Dang the Refried Beans recipe! Help?
Posted by little2ant on Sep 18, 2009 · Member since Aug 2004 · 3055 posts
About 2 weeks ago I found a SUPER EFFIN awesome Refried beans recipe. It was really simple-did it in the slow cooker, had onion maybe. Then I took them out and pureed them.
I think it was in the new recipes then, but now I cannot find it anywhere. I want to make them again, and I can't remember if soaking was required, and what I added to the water, and how much. And on which temp?
I had never cooked beans in a slow cooker before, so the method hasn't really sunk in yet.
If anyone else saw it, or knows of the recipe, please post the link here.
I give up!
:(
???????????!
hmm, I just realised that I need to soak /cook the beans and then use that water, so if I want to try this recipe I'll need to buy more beans anyways.
N will NOT like this - this weekend I just cooked 1 kg of dried chick peas (like to huuuuuge saucepan full) and half a kilo of dried black beans.
I kind of have bean overload at the moment!
eta: goddam those confused smiley faces, I wanted lots of question marks!
I just tasted my beans, and they are yummy! I only had a small taste, though. We'll have them later with tortillas. A weird thing happened. I think it might have been because I soaked the beans for quite a while, but they all lost their color. They are all pretty much white! I've never seen that happen before. I didn't measure the things other than the beans and water, and used a whole onion, 2 large garlic cloves, and quite a bit of s, p, and cumin. Plus a whole jalapeno. It works just fine on the stove, shell. Mine only took about 2 hours after all the soaking, and they were very soft. I didn't really need a lot of the reserved liquid. ;)b
I really liked them! I like them better than canned, but I don't think P was completely sold. He said he liked them, but I can tell when he doesn't realllyyyyyy likelike something. He said maybe more salt. I can probably make them better next time. Tasty! The white thing was really weird, though..
I really liked them! I like them better than canned, but I don't think P was completely sold. He said he liked them, but I can tell when he doesn't realllyyyyyy likelike something. He said maybe more salt. I can probably make them better next time. Tasty! The white thing was really weird, though..
AC, my D acted the same way as your P!
I was so psyched about them...I think I made them sound better than they were...but I seriously love them. I made more last night. I like to just pulse them lightly in the food processor. Then toast them between 2 tortillas on the stove for a bean quesadilla. yum!
Then toast them between 2 tortillas on the stove for a bean quesadilla. yum!
Good call!
Sorry for reviving a dead thread ....but YUM! I finally got around to trying this recipe ("got around" makes it sound like the recipe takes effort or something....but it's super duper easy, I'm just LAZY). No need to buy canned refried beans anymore. Easy, cheap, healthy, delicious....what more could you ask for? I made these yesterday, and between my husband and I we've already eaten over half of them (this recipe makes ALOT).
Thanks for posting about this recipe L2A!
Don't apologize; you did me a favor. I was just telling my husband about this recipe, which everyone loves, and thinking I was going to have to go hunting for for this thread. Thanks for the bump!
I have been craving these beans in a major way. I should make them for tomorrow's dinner... :)>>>
SO, I am making this for my students today at a Holiday party.....I soaked the beans last night, because I was worried they wouldn't be done enough (sometimes they take longer?)....now I have SOOOO many beans. Well, I guess they are just bigger. The recipe calls for 3 Cups of DRY beans, and now mine are soaked. I am not sure how much to add now, and how long to cook. I guess I don't care if they get over cooked and mushy because I want them sort of mushed up anyway. The main thing is the amount to use.
HELP!!!
SO, I am making this for my students today at a Holiday party.....I soaked the beans last night, because I was worried they wouldn't be done enough (sometimes they take longer?)....now I have SOOOO many beans. Well, I guess they are just bigger. The recipe calls for 3 Cups of DRY beans, and now mine are soaked. I am not sure how much to add now, and how long to cook. I guess I don't care if they get over cooked and mushy because I want them sort of mushed up anyway. The main thing is the amount to use.
HELP!!!
Wait, what? They multiplied? They probably just puffed up, right?
Either way, I don't really think it matters! I don't usually measure the things, and it's fine. If you want, you can just add more seasoning. Just rinse, and then cover them with another 2 inches of water, or so..and then if they get dry, add more water. Are you using the crockpot? Oh, maybe that's what you're talking about.... Is it really that different? Hm...I guess I have no idea, then! Mine usually only take like an hour after soaked, in a regular pot.
Sorry, I got confused!
LOL
they didn't multiply, but my bowl is 3x as full as it was last night!
yes, the crock pot.
i actually did what you said and just put a couple of inches of water above....
its now at my classroom unsupervised, so i guess i will see when i get there!
im thinking they will take less time than the full 8 hours. i just have to have them done by 6 because I'm feeding an army of children!
thanks!
weird, I've never heard that about the kidney beans, what if you soak them, then dump that water, and then cook them?? (not neccesarily for the refried beans, but for other stuff?)) sometimes we make them in the slowcooker for soup, but now I'm scared!!!
I'm going to try this recipe, with pintos..
I still haven't made these darned things, but I'm getting closer to it. I have a question, now that I'm looking at the recipe more closely. It says "1 onion, peeled and halved." That's it? You just throw two onion halves in the cooker? Do they disintegrate in the cooker, so you can then mash them?
I still haven't made these darned things, but I'm getting closer to it. I have a question, now that I'm looking at the recipe more closely. It says "1 onion, peeled and halved." That's it? You just throw two onion halves in the cooker? Do they disintegrate in the cooker, so you can then mash them?
Yes. You won't even see the onion when the beans are done cooking. I quarter mine (not halve it), but it disintegrates in with the other ingredients!
Sweet. I'm happy not to have to chop onions. Thanks!
I don't chop the garlic, either, BTW. That "melts," too!
I made these today using all black beans, and just enjoyed a bowl. I love them so! :)>>>
I had to make these again tonight, after all the recent talk. I was impatient, and they weren't even done/tender, but they still worked out ok! I soaked them for hours, but I think only cooked them for a bit over an hour on the stove!
I just made these (version) for the ...nth time, and they turned out the best! I always just cook them in a pot, and this time didn't soak, and they were done in like 2.5 hours. I used the onion, granulated garlic, chili powder, paprika, lots of salt at the end, and some peppers. Mmmmm. They were also the prettiest beans, ever!
I've made refried beans a bunch of times, but had not yet tried this recipe, so I decided to put them on last night. Got everything in the slow cooker, went to turn it on, and realised I don't have a timer on my slow cooker, so I delayed turning it on till just before we went to bed...then woke up and freaked out at the noises I could hear it making several times during the night, till eventually I turned it down to low because I was paranoid it was going to explode/catch fire/some other irrational response.
Anyway, I've learned my lesson about trying to cook while I sleep, I can evidently only do one at a time ; )
But after all that, I'm excited to try these for dinner tonight.... : )
i just made this following this and followed the recipe exactly except for using pickled jalapenos because i didn't have a fresh one... i thought it came out way too salt and peppery!
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