Refried Beans

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These Are The Real Deal,I Make These EVERY Week!

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I used this recipe as the basis for vegetarian refried beans -- the beans need to cook for at least 3 hours. In the last hour of simmering, add vegetable broth to the beans for flavor. No need for bacon! You want to be careful not to add too much liquid so that the beans have good texture. Add liquid a little at a tiime. Don't drain the beans - to keep the flavor, simmer most of the liquid away. Then, puree the beans in a food processor -- this is important for smooth texture. The rest of the recipe is great!

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Love refried beans, these had great flavor. I like my refrieds a bit lumpy ...not a paste. So I use a potato masher and this will speed up the thickening process. Also, if you're really in a hurry go ahead and use canned beans and rest of ingreds. and use the masher. Sometimes you just don't have time to soak/cook the beans when you come up w/idea to have Mexican food in middle of afternoon or while you're at work.

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I did not think Emeril was clear on draining the beans. The recipe does not say to drain the cooked beans. if you don.t it is too watery.

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I will never buy refried beans by the can again. This recipie is well worth the time and left overs keep well in the freezer and refridgerator. These are the best refried beens I have ever had and what's more is this is a very inexpensive dish!

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Refried beans can be a bit time consuming to make, but are well worth the effort! this recipe was amazing, follow it exactly, except you want to use an electric beater or hand blender on the beans to get a nice consistency. another bit of advice, when the beans first finished cooking, which i left cooking for about an hour instead of 20 minutes, they were very bland, however letting them sit over night in the fridge and reheating them brought out all the flavor! the only thing i added that wasnt in the recipe was some lawry's seasoning salt, cause they deffinatly needed more salt and the lawry's adds a nice flavor. FYI... if your trying to get the bacon grease the recipe calls for, take 2lbs of bacon, diced, and cook in the pot before you add in the onions and spices, technically you could try leaving the bacon in, but i removed it and used it in a different recipe.

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I tried this recipe in the crock pot with dehydrated beans, left out the lard/fat. The flavor was good, but the consistancy of the beans was too thick.

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This is the BEST recipe for refried beans. It is almost identical to the beans a friend of mine's mother used to make. I wouldn't change anything except if someone can't handle spicy foods, leave the cayenne out, but it was perfect for me. Instead of mashing the beans, I used my immersion blender and also at the end of the cooking time after onions and everything is incorporated, I used the immersion blender again to get a smooth paste, which is the texture I was looking for. I am definitely keeping this recipe for those special occasions where I like to have a meal with everything made from scratch.

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Made with the lard (which I have never used before. WOW, it tasted like my favorite restraunt!