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Old 01-10-2018, 09:03 AM
 
Location: Long Island,NY
781 posts, read 351,087 times
Reputation: 1176

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With any type of eggs for breakfast. That's my favorite application.

I had never tried re-fried beans until I was in Mexico City on business. The hotel had a breakfast buffet and served beans but oddly no potatoes. OH MY GOD! If I could get their beans everyday with eggs I would never eat home fries again. To this day I have never had them as good so I don't eat them. If anyone is from Long Island and knows of a place that makes the real deal please chime in! I have a feeling lard was involved.
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Old 01-10-2018, 12:47 PM
 
Location: South USA
10 posts, read 418 times
Reputation: 25
Quote:
Originally Posted by ralphfr View Post
With any type of eggs for breakfast. That's my favorite application.

I had never tried re-fried beans until I was in Mexico City on business. The hotel had a breakfast buffet and served beans but oddly no potatoes. OH MY GOD! If I could get their beans everyday with eggs I would never eat home fries again. To this day I have never had them as good so I don't eat them. If anyone is from Long Island and knows of a place that makes the real deal please chime in! I have a feeling lard was involved.
A proper weekend breakfast is ranch eggs, home fries, and refried beans.
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Old 01-10-2018, 01:12 PM
 
Location: NJ
78 posts, read 20,283 times
Reputation: 199
I too love them. Serve them with rice and pretty much any stewy mexican dish or as a side for tex-mex like tostadas etc and they are wonderful. My favorite use for them is simply home-made refried beans (from canned or dry bagged beans) and some bagged tortillas and assemble into burritos and FREEZE them! These are so economical when you are at a loss of what to serve for dinner and are too tired/ busy/ whatever to cook. Just pop them in the microwave for a few minutes or put them in the oven til heated and serve.

For these I'll use whatever I have on hand, tomato, black beans, pinto beans, onion, green and/ or sweet bell pepper, mushroom, small cuts of broccoli etc. Cheese and meat are options as well of course. Try ground beef or shredded turkey, chicken or pork (not ham) from last night's leftovers. If I have jarred salsa I'll put some of that in too before wrapping the burritos. If not I'll add it over the top after reheating.
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Old 01-10-2018, 01:53 PM
 
Location: East of the Sun, West of the Moon
13,489 posts, read 14,807,096 times
Reputation: 24319
I usually eat whole pintos, but those from the bottom of the pot usually get mashed and eaten as a leftover snack.

What I do is mash them with a pat of lard as I warm them, adding water as necessary for my desired consistency, then put them in a bowl with some shredded cheese.

Then I pour some heated red chile sauce on them, hot enough to melt the cheese, and garnish with iceberg lettuce and chopped tomato. Eat with a fork.

You could add onion, cilantro, green chile, jalapanos, or whatever as well. If you are very decadent, put a handful of Fritos in the bowl before adding the beans.
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Old 01-10-2018, 08:11 PM
 
Location: Cebu, Philippines
404 posts, read 68,110 times
Reputation: 581
From the can, as a dip for tortilla chips. Or as a filling for tacos, with cream cheese.

In Guatemala, my house-mother would cook beans for rice-and-beans, and just reheat them every day. The texture of the beans changed from whole to refried over about five days, and was always used thed samed, aside the rice. Refried are very nice on rice. I actually liked them better refrfied, than on the first day when the beans were discreet and entero in the sauce.
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Old Today, 07:59 PM
 
Location: Albuquerque NM
148 posts, read 124,777 times
Reputation: 386
I eat refried beans almost daily, they are my favorite food! I live in NM where I can get fresh pintos in fall right from the farm that grew them...good fresh beans elevate refried to a divine level. I cook the dry pintos in the oven in a clay pot, this gives a wonderful evenly-cooked yet firm texture that I can't get in a metal pot or a pressure cooker, especially not at my altitude. Then I refry them with lard from pastured pigs and also black pepper (the beans are already salted, and the flavor concentrates as the liquid cooks down.)

I buy the sprouted corn tortillas at Sprouts, and crisp them in the oven. Then spread refried beans and top with cheese (I like raw sharp cheddar). If I have salad greens, I sometimes chop those up and make a big mound, then eat with salsa.

I also love to eat them with scrambled eggs at breakfast. I was raised in CA and Mexico and beans for breakfast with eggs is as standard as the midwest cornflakes and milk.

So very good! I am cooking pintos right now and can't wait to have them for dinner in a couple of hours! It sounds like a lot of work, for beans...but it's just so worth it.
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