Creamy Mexican-Style Refried Beans
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These are the best authentic refried beans you will ever make! Cranberry beans cooked in a savory pork broth are the magic behind this recipe. A great compliment to any Mexican meal. Pair these amazing beans with many of our other recipe videos such as:
Spanish Rice:
Tacos & Taquitos:
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Chapters:
0:00 Intro
0:21 Welcome
0:37 Pork Broth
1:44 Lola Cam
3:07 Strain Broth
3:51 Skim Fat from Broth
4:34 Strain Beans
5:01 Boil Beans in Pork Broth
6:10 While Beans are Cooking - Shred Pork
7:00 Make Stewed Beans & Carnitas Bowl
7:48 Make Refried Beans
9:30 Make Crispy Tostadas
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Print Recipe: https://tinyurl.com/yf2cp8hn
INGREDIENTS - PORK BROTH
2-3 pounds boneless pork shoulder, trimmed and cut into 1 ½ - inch cubes (If using bone-in pork shoulder use 3-4 pounds)
1 tsp kosher salt
2 quarts of water
PREPARATION - PORK BROTH
1. In a large pot, combine the pork, 1 teaspoon salt and 8 cups of water. Bring to a boil over high, then reduce to low, cover and cook until a skewer inserted into the pork meets no resistance, 60 to 75 minutes.
2. Using a slotted spoon, transfer the pork to a bowl; set aside to cool slightly. Meanwhile, pour the broth through a fine mesh strainer set over a large bowl and let cool.
3. When the pork is cool enough to handle, shred into bite-size pieces, discarding any fat and gristle. Cover both the broth and refrigerate overnight.
4. Shredded meat can be refrigerated until ready to use or up to 3 days.
INGREDIENTS - BEANS
1 lb dried cranberry beans, picked over and rinsed
2 quarts water
2 Tbsp kosher salt
1 Tbsp Vegetable oil
2 quarts, pork broth
Kosher salt and ground black pepper to taste
PREPARATION - BEANS
1. To prepare the beans, in a large bowl, combine the beans with 2 quarts water and 1 tablespoons salt; stir to dissolve salt. Cover and soak the beans overnight at room temperature.
2. Drain the beans. In a large Dutch oven or stock pot, add beans, broth and 1 tablespoon salt. Stir and bring to a boil. Cover, reduce heat to low and simmer, stirring occasionally to avoid sticking and cook until the beans are tender, about 1 hour.
3. When the beans are done, remove the pot from the heat and let it stand uncovered for 30 minutes to allow the liquid to thicken.
4. In a non-stick skillet, heat oil over medium-high heat.
5. Spoon beans and juice into the skillet and mash with a potato masher. Continue to cook for 5 minutes or until the beans are at the consistency you prefer.
Print Recipe: https://tinyurl.com/yf2cp8hn
CHRISTINA’S FAVORITE KITCHEN GADGETS
The products listed here are personal favorites of the chef and are not paid endorsements. They are meant to be a resource for cooks that are unfamiliar with them. There are many products that are similar and the buyer should shop the market before making any purchase decision.
All-Clad 7 qt Stock Pot
https://www.all-clad.com/
Product Link: https://tinyurl.com/ygman2gr
All-Clad 12 inch non-stick Skillet
https://www.all-clad.com/
Product Link: https://tinyurl.com/yaxh2hrb
LeCreuset Dutch Oven
https://www.lecreuset.com/
Product Link: https://tinyurl.com/yey5wq6w
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