How To Cook Refried Beans

Beans are a wonderful source of iron and plant protein, and a cornerstone of a vegetarian diet. Beans are also a great natural source of soluble fiber, which can help lower cholesterol. Numerous varieties of beans are available, from the common black bean to fava beans. This food is one of the oldest cultivated crops and can be used in countless ways. Due to their hearty texture and impressive nutritional properties, beans make an inexpensive alternative to meat. Try making black bean burger patties for a meatless Monday meal. Beans are often dried for storage and rehydrated for cooking by soaking them in water. In this video, Chef Mark provides an online cooking lesson for beans that gives you all the details you need to know. For more great cooking demonstration videos, subscribe to the LearnToCookOnline YouTube channel.

Refried Beans Recipe

8 ounces dried pinto beans (soak overnight in water)
1 qt. and 8 oz. ounces chicken stock
2 ounces bacon, small dice
2 ounces onion, small dice
½ clove garlic, minced
Sea salt and freshly ground black pepper to taste
2 ounces Monterey Jack or queso blanco, grated

1. Drain beans then place the beans and chicken stock in a large enough pot.
2. Bring the mixture to a boil and simmer for approximately 1-1 ½ hours or until the beans are tender.
3. Drain the beans and reserve the beans and liquid if needed.
4. Sauté the bacon in a skillet or sauté pan until the fat is rendered. Add the onions and garlic, sweat quickly. Remove the bacon, onion and garlic from the pan.
5. Add the beans to the hot bacon grease and toss. Mash the cooked beans while continuing to cook over a medium heat.
6. Add the bacon, onion and garlic back to the mashed beans. Blend in enough of the reserved bean liquid to make the beans creamy.
7. Lower the heat and cook the beans until a crust forms on the bottom of the pan.
8. Serve hot with the crust up and sprinkled with cheese.

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