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(YouTube)   Have you ever wondered how they make the beans taste so good at a Mexican restaurant? This recipe/technique beats the label off of every can of "refried" beans on the shelf at the store   (youtube.com) divider line
    More: Spiffy  
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950 clicks; posted to Food » on 13 Aug 2022 at 4:26 PM (7 weeks ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook



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2022-08-13 2:19:02 PM  
As a bonus, with that much garlic infused in the beans, you're blessed the next day with room-clearing farts that even the dog won't appreciate.
 
2022-08-13 2:37:16 PM  
My mom cooks a couple pieces of bacon before she puts the beans in it. My mom's burritos are awesome. And her empanadas, and her tamales are da bomb! Her tortillas are awesome, too. New Mexico style Gorditas. Soft and fluffy.

Goddammit, now I'm hungry. I had my edibles like an hour and a half ago.
 
2022-08-13 2:44:29 PM  
Yeah garlic and peppers and enough salt make things taste good. Not that surprising. Still, making pinto beans from a sack of beans is kind of time consuming, if cheap.

If I'm buying a canned refries it's these, they are pretty good for canned:

Fark user imageView Full Size
 
2022-08-13 2:57:21 PM  
Goddamn yes. Gonna try that one.

I've never gone wrong with a Bayless recipe.
 
2022-08-13 3:14:56 PM  
The secret ingredient is love lard.

themakeyourownzone.comView Full Size
 
2022-08-13 3:38:26 PM  
DRTFA but one time I went with some friends to Chili's and decided to actually order some. The wait person brought it & then did the obligatory two minutes later "How is everything?" check. I told her the Hormel was excellent. Hey, once you've had some Hormel chili, you'll always know when you're served Hormel chili.
 
2022-08-13 3:53:53 PM  
is the answer MSG?  I bet the answer is MSG.
 
2022-08-13 4:20:11 PM  

DarnoKonrad: is the answer MSG?  I bet the answer is MSG.


The answer, as with all savory items, is garlic.  Lots.

brap: The secret ingredient is love lard.

[themakeyourownzone.com image 400x300]


Yes.  And lard.
 
2022-08-13 4:38:04 PM  
I like garlic, went to a garlic festival yesterday. We have about 50 garlic plants drying out front.  However, I prefer my refried beans to be on the bland side, just like mashed potatoes. They are carriers for other foods.
 
2022-08-13 4:47:42 PM  
Is it lard? I bet it's lard.
 
2022-08-13 4:54:11 PM  

question_dj: Is it lard? I bet it's lard.


i.pinimg.comView Full Size
 
2022-08-13 5:01:21 PM  

brap: The secret ingredient is love lard.

[themakeyourownzone.com image 400x300]


came to post this, leaving (fart) satisfied.
 
2022-08-13 5:02:40 PM  
as a non video watcher (reading is quicker) here's the rick bayless secret ingredient:

Fark user imageView Full Size


https://www.rickbayless.com/recipe/roasted-garlic-mojo/

add 2 Tbs of this oil to a skillet, add some arbol or other chiles too.

add 2 Tbs of the garlic solids and 2 cans of undrained pinto beans. smash it all together in the skillet. simmer down.

sounds pretty darn easy!
 
2022-08-13 5:02:57 PM  
side note; Paladar (which oddly has 3 locations in Ohio, Pa, and Md, so they're a mini-chain?) makes SOLID beans.
 
2022-08-13 5:04:07 PM  

luna1580: sounds pretty darn easy!


I'll figure out how to fark it up! :)

/his recipe for enchilada sauce is so good (even when I make it) you can just dip tortilla in it and die happy
 
2022-08-13 5:06:29 PM  

brap: The secret ingredient is love lard.

[themakeyourownzone.com image 400x300]


Yeah, but stay away from the hydrogenated crap
 
2022-08-13 5:08:05 PM  

markie_farkie: As a bonus, with that much garlic infused in the beans, you're blessed the next day with room-clearing farts that even the dog won't appreciate.


Don't care. Looks fantastic. Staying home.
 
2022-08-13 5:10:01 PM  

mekkab: luna1580: sounds pretty darn easy!

I'll figure out how to fark it up! :)

/his recipe for enchilada sauce is so good (even when I make it) you can just dip tortilla in it and die happy


which one? is it on here? have you a link if not?

https://www.rickbayless.com/category/recipes/entrees/
 
2022-08-13 5:17:06 PM  
add a bit of chicken stock to the canned stuff for a better experience. the real answer is manteca though (lard)
 
2022-08-13 5:17:59 PM  
for enchiladas, i wanna make these sometime:

https://www.rickbayless.com/recipe/enchiladas-especiales-tacuba-style/

Fark user imageView Full Size


it's a poblano spinach sauce with a chicken and melty cheese filling. i might put some sauteed garlic spinach in the filling, too
 
2022-08-13 5:37:22 PM  
I'm not even looking I got my shiat down.

Black beans, blender.

Melt butter in pot or skillet. Add beans, tons of garlic, pepper salt and more butter. Stir so it doesn't burn. Taste. Probably add more garlic or salt.

fark regular refried beans black beans are almost always better.
 
2022-08-13 5:40:35 PM  

Axeofjudgement: I'm not even looking I got my shiat down.

Black beans, blender.

Melt butter in pot or skillet. Add beans, tons of garlic, pepper salt and more butter. Stir so it doesn't burn. Taste. Probably add more garlic or salt.

fark regular refried beans black beans are almost always better.


Funnily enough, garlic is the answer to the headline. But doing it in skillet in butter sounds way easier than pre-making 2 cups of roasted garlic-lime olive oil.

Agreed on the black beans too
 
2022-08-13 5:43:57 PM  

luna1580: Axeofjudgement: I'm not even looking I got my shiat down.

Black beans, blender.

Melt butter in pot or skillet. Add beans, tons of garlic, pepper salt and more butter. Stir so it doesn't burn. Taste. Probably add more garlic or salt.

fark regular refried beans black beans are almost always better.

Funnily enough, garlic is the answer to the headline. But doing it in skillet in butter sounds way easier than pre-making 2 cups of roasted garlic-lime olive oil.

Agreed on the black beans too


Why the hell would I use olive oil? 🤣🤣🤣
 
2022-08-13 5:45:07 PM  

luna1580: as a non video watcher (reading is quicker) here's the rick bayless secret ingredient:

[Fark user image 600x619]

https://www.rickbayless.com/recipe/roasted-garlic-mojo/

add 2 Tbs of this oil to a skillet, add some arbol or other chiles too.

add 2 Tbs of the garlic solids and 2 cans of undrained pinto beans. smash it all together in the skillet. simmer down.

sounds pretty darn easy!


Thanks.  The video completely glossed over that.  It said put some oil from the the garlic mojo in a skillet and later said to put some of the garlic mojo in the beans.  It never said what the hell this garlic mojo he was speaking of was.
 
2022-08-13 5:57:09 PM  

luna1580: mekkab: luna1580: sounds pretty darn easy!

I'll figure out how to fark it up! :)

/his recipe for enchilada sauce is so good (even when I make it) you can just dip tortilla in it and die happy

which one? is it on here? have you a link if not?

https://www.rickbayless.com/category/recipes/entrees/


From recipe book, if I don't hit you up with it, bug me later. For real
 
2022-08-13 5:57:36 PM  

Axeofjudgement: luna1580: Axeofjudgement: I'm not even looking I got my shiat down.

Black beans, blender.

Melt butter in pot or skillet. Add beans, tons of garlic, pepper salt and more butter. Stir so it doesn't burn. Taste. Probably add more garlic or salt.

fark regular refried beans black beans are almost always better.

Funnily enough, garlic is the answer to the headline. But doing it in skillet in butter sounds way easier than pre-making 2 cups of roasted garlic-lime olive oil.

Agreed on the black beans too

Why the hell would I use olive oil? 🤣🤣🤣


i wouldn't. too strong of a taste and a low smoke point if it's EVOO, no reason to use it if it's refined. and blenderizing EVOO can make it nasty and bitter too.

i guess just because you're rick bayless and you CAN?
 
2022-08-13 5:59:16 PM  

luna1580: for enchiladas, i wanna make these sometime:

https://www.rickbayless.com/recipe/enchiladas-especiales-tacuba-style/

[Fark user image 545x327]

it's a poblano spinach sauce with a chicken and melty cheese filling. i might put some sauteed garlic spinach in the filling, too


If you have a mexican market. "Tomatillos" fresh are in season. And they're the best for 'green sauce'. Slightly similar to green tomatoes. But need to cut in half and roasted before before blending into the green sauce. They also have a odd 'sticky' texture on their skin, which is perfectly normal and defense mech against bugs.
Why tomatillos aren't just little green tomatoes (and why they're awesome)
Youtube 3denP7wX2XU
 
2022-08-13 6:01:45 PM  

luna1580: Axeofjudgement: luna1580: Axeofjudgement: I'm not even looking I got my shiat down.

Black beans, blender.

Melt butter in pot or skillet. Add beans, tons of garlic, pepper salt and more butter. Stir so it doesn't burn. Taste. Probably add more garlic or salt.

fark regular refried beans black beans are almost always better.

Funnily enough, garlic is the answer to the headline. But doing it in skillet in butter sounds way easier than pre-making 2 cups of roasted garlic-lime olive oil.

Agreed on the black beans too

Why the hell would I use olive oil? 🤣🤣🤣

i wouldn't. too strong of a taste and a low smoke point if it's EVOO, no reason to use it if it's refined. and blenderizing EVOO can make it nasty and bitter too.

i guess just because you're rick bayless and you CAN?


It's farking fried beans. You're not eating it for your health. Butter adds body and makes them creamy and normally if I make refried black beans I'm using em to smear on a tortilla and adding the other stuff.

I tried using EVOO once and it was all wrong. It's farking Mexican/texmex go simple and not foodie. Butter or lard or bacon grease is almost always the answer.

And garlic. Cause garlic.
 
2022-08-13 6:03:04 PM  
Cooking some pintos right now. I usually use a smoked ham shank for flavor, but I had some left over wild  sow hog ham (that I cured and smoked.) Using a crockpot today; usually use a coated Dutch oven.

I always add celery (making sure to get some of the leaf parts), onion and garlic in beans.

A little cumin and other seasonings.
 
2022-08-13 6:03:49 PM  

dryknife: Cooking some pintos right now. I usually use a smoked ham shank for flavor, but I had some left over wild  sow hog ham (that I cured and smoked.) Using a crockpot today; usually use a coated Dutch oven.

I always add celery (making sure to get some of the leaf parts), onion and garlic in beans.

A little cumin and other seasonings.


I know how to use the left overs 😈🤣
 
2022-08-13 6:06:17 PM  
Lard | The Power of Lard
Youtube 0htZ7ocCk-Q
 
2022-08-13 6:07:03 PM  

optikeye: luna1580: for enchiladas, i wanna make these sometime:

https://www.rickbayless.com/recipe/enchiladas-especiales-tacuba-style/

[Fark user image 545x327]

it's a poblano spinach sauce with a chicken and melty cheese filling. i might put some sauteed garlic spinach in the filling, too

If you have a mexican market. "Tomatillos" fresh are in season. And they're the best for 'green sauce'. Slightly similar to green tomatoes. But need to cut in half and roasted before before blending into the green sauce. They also have a odd 'sticky' texture on their skin, which is perfectly normal and defense mech against bugs.
[Youtube-video https://www.youtube.com/embed/3denP7wX2XU]


thanks. i love them, cooked with them for at least a decade. but a poblano-spinach-chicken stock-milk enchilada sauce is new to me!

i forgot tomatillos are now in season, too though
 
2022-08-13 6:07:34 PM  

luna1580: for enchiladas, i wanna make these sometime:

https://www.rickbayless.com/recipe/enchiladas-especiales-tacuba-style/

[Fark user image 545x327]

it's a poblano spinach sauce with a chicken and melty cheese filling. i might put some sauteed garlic spinach in the filling, too


I don't even like enchiladas or spinach and that looks pretty damn good

/just enchiladas, for some reason meh
//just about anything else Mexican/adjacent bring it on
///I'm not completely insane
 
2022-08-13 6:15:18 PM  

luna1580: for enchiladas, i wanna make these sometime:

https://www.rickbayless.com/recipe/enchiladas-especiales-tacuba-style/

[Fark user image image 545x327]

it's a poblano spinach sauce with a chicken and melty cheese filling. i might put some sauteed garlic spinach in the filling, too


Gimme dat!
I can almost smell it from the photo.
 
2022-08-13 6:33:01 PM  
Have my Mexican friends family make them and the salsa. Dominican friend mother makes the rice, while our black cook ribs and jerked chicken thighs for the tacos.
/White friends brings the out of the hood liquor.
 
2022-08-13 7:03:33 PM  

FormlessOne: markie_farkie: As a bonus, with that much garlic infused in the beans, you're blessed the next day with room-clearing farts that even the dog won't appreciate.

Don't care. Looks fantastic. Staying home.


Lemme tell you about epazote...
 
2022-08-13 7:30:08 PM  

luna1580: for enchiladas, i wanna make these sometime:

https://www.rickbayless.com/recipe/enchiladas-especiales-tacuba-style/

[Fark user image 545x327]

it's a poblano spinach sauce with a chicken and melty cheese filling. i might put some sauteed garlic spinach in the filling, too


Goddamn, I am SO hongray now....
 
2022-08-13 7:30:47 PM  

Gentlequiet: [Youtube-video https://www.youtube.com/embed/0htZ7ocCk-Q]


Everything's better with Jello!  ;-)
 
2022-08-13 7:35:40 PM  
Fat makes most things taste better.
 
2022-08-13 7:48:39 PM  

optikeye: luna1580: for enchiladas, i wanna make these sometime:

https://www.rickbayless.com/recipe/enchiladas-especiales-tacuba-style/

[Fark user image 545x327]

it's a poblano spinach sauce with a chicken and melty cheese filling. i might put some sauteed garlic spinach in the filling, too

If you have a mexican market. "Tomatillos" fresh are in season. And they're the best for 'green sauce'. Slightly similar to green tomatoes. But need to cut in half and roasted before before blending into the green sauce. They also have a odd 'sticky' texture on their skin, which is perfectly normal and defense mech against bugs.
[YouTube video: Why tomatillos aren't just little green tomatoes (and why they're awesome)]


That's a whole lot of sentence fragments. Darmac and Gilard at Tanagra.
 
2022-08-13 7:54:19 PM  

assjuice: optikeye: luna1580: for enchiladas, i wanna make these sometime:

https://www.rickbayless.com/recipe/enchiladas-especiales-tacuba-style/

[Fark user image 545x327]

it's a poblano spinach sauce with a chicken and melty cheese filling. i might put some sauteed garlic spinach in the filling, too

If you have a mexican market. "Tomatillos" fresh are in season. And they're the best for 'green sauce'. Slightly similar to green tomatoes. But need to cut in half and roasted before before blending into the green sauce. They also have a odd 'sticky' texture on their skin, which is perfectly normal and defense mech against bugs.
[YouTube video: Why tomatillos aren't just little green tomatoes (and why they're awesome)]

That's a whole lot of sentence fragments. Darmac and Gilard at Tanagra.


absolutely no one here cares about your opinions of grammar, sorry.

i guess that's what you get bringing ass juice to fark food tab. you just don't sound like something anyone wants to eat or drink.......
 
2022-08-13 7:54:20 PM  

assjuice: That's a whole lot of sentence fragments. Darmac and Gilard at Tanagra.


FO. if you can understand it enough to correct it you can understand it enough to understand it. It doesn't make you look 'superior' as you think...it just makes you look like a jerk.
 
2022-08-13 8:06:07 PM  
Damn, that's a lot of salt. He's got a bit of salt in his garlic mojo, I'm assuming the canned bean have salt in them(though he does say they aren't seasoned much), and then he adds what looks to be at least two very heaped tsp of the stuff.

It may not taste salty, but I'd be glugging water for hours after eating some of that.
 
2022-08-13 8:24:06 PM  
Fark user imageView Full Size


Isadora Mayocoba {Peruano) Refried Beans. Walmart used to carry these, now they just carry the black and pinto bean versions which aren't as good.
 
2022-08-13 8:27:42 PM  

optikeye: luna1580: for enchiladas, i wanna make these sometime:

https://www.rickbayless.com/recipe/enchiladas-especiales-tacuba-style/

[Fark user image 545x327]

it's a poblano spinach sauce with a chicken and melty cheese filling. i might put some sauteed garlic spinach in the filling, too

If you have a mexican market. "Tomatillos" fresh are in season. And they're the best for 'green sauce'. Slightly similar to green tomatoes. But need to cut in half and roasted before before blending into the green sauce. They also have a odd 'sticky' texture on their skin, which is perfectly normal and defense mech against bugs.
[Youtube-video https://www.youtube.com/embed/3denP7wX2XU]


We planted tomatillos in our garden this spring. For awhile, they weren't doing much but now it looks like we're getting some fruit! We've planted them in containers before and they did quite well. That is, until our black lab discovered them and she was like "snackies!"
 
2022-08-13 8:34:01 PM  
hmmmmmm, monday food discussion can't be something "mexican" we're doing it now....

what would people like it MOST to be?

anyone can sub one, i just step in if needed.
 
2022-08-13 9:16:57 PM  

assjuice: optikeye: luna1580: for enchiladas, i wanna make these sometime:

https://www.rickbayless.com/recipe/enchiladas-especiales-tacuba-style/

[Fark user image 545x327]

it's a poblano spinach sauce with a chicken and melty cheese filling. i might put some sauteed garlic spinach in the filling, too

If you have a mexican market. "Tomatillos" fresh are in season. And they're the best for 'green sauce'. Slightly similar to green tomatoes. But need to cut in half and roasted before before blending into the green sauce. They also have a odd 'sticky' texture on their skin, which is perfectly normal and defense mech against bugs.
[YouTube video: Why tomatillos aren't just little green tomatoes (and why they're awesome)]

That's a whole lot of sentence fragments. Darmac and Gilard at Tanagra.


Shaka, when the walls fell.
 
2022-08-13 9:51:29 PM  
His recipes are always spot on!  I've had great success msking his versions of Chile Rellenos and ChocoFlan
/ if we all chipped in some cash, I wonder if we could convince him to kick his brother in the balls?
 
2022-08-13 10:18:34 PM  
That was a lot of effort/time to say "use bacon grease, saute some garlic, red pepper flakes AND onions, add beans, mash/stir and serve".
Is this really some sort of secret or something?

*coupla notes: was he using a metal utensil in a nonstick pan? Seemed like it.
Slow down on the salt bro, those beans are already salty... and why the hell not use a quality garlic salt to round it out?
Oregano is always welcome too.

Meh... not really impressed.
 
2022-08-13 10:21:13 PM  

assjuice: optikeye: luna1580: for enchiladas, i wanna make these sometime:

https://www.rickbayless.com/recipe/enchiladas-especiales-tacuba-style/

[Fark user image 545x327]

it's a poblano spinach sauce with a chicken and melty cheese filling. i might put some sauteed garlic spinach in the filling, too

If you have a mexican market. "Tomatillos" fresh are in season. And they're the best for 'green sauce'. Slightly similar to green tomatoes. But need to cut in half and roasted before before blending into the green sauce. They also have a odd 'sticky' texture on their skin, which is perfectly normal and defense mech against bugs.
[YouTube video: Why tomatillos aren't just little green tomatoes (and why they're awesome)]

That's a whole lot of sentence fragments. Darmac and Gilard at Tanagra.


User name checks out...
 
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