Ultimate Refried Beans - How to Make Refried Beans for Nachos & Burritos

Looks amazing!!!! Thanks :-)

you talk too fast.. please slow down. good videos

This ain't how my Abuela makes refried beans, you HACK

nachos
not yours

That's a good one!

actually in some countries they do fry beans twice untill they shape like a cheese ball and eat them as appetizer

Very nice, thanks chef. Now who in their right mind would not soak their beans? That's crazytalk!

My way to do it is black beans and olive oil, lots of garlic. Great on toast in the morning and a nice spread for sandwiches, forget mayo, it's a poison to me. I am going to soak some beans.

they look so unappetizing but taste so good

I like how Chef John doesn't show his face so it's "more about the food" than the chef yet most people come for the commentary and puns.

I cook it until it makes pooty sounds, then it's done!

I'm only here for the puns. ;)

"Because they're mine, nachos."

i love you chef john! i rewoked a ton of you recipes for myself in school! i would love to see more sous vide. but your carnitas are the ills ever

As a Salvadorian I find pinto beans repulsive.

I'm from New Mexico; we know beans, these are delicious. Thanks Chef John.

Soak them to reduce cooking time because they take forever and it starts to be a waste of energy.

You be di king, of dis refried bean ting

can a pressure cooker be used?

I wish Chef John would've stressed this more but...for anyone who has never cooked beans before, just remember he said don't add salt in the beginning. The reason is because salt will halt the softening process of the beans. Always add salt when they are completely cooked and softened. If you add salt too early they will never soften up and that is frustrating. Don't ask me how I know, lol.

Soaking is NOT optional. Salt from the start, so that beans salt through, and not just the broth. Pressure-cook them to speed up the process. Use bay, chilis, celery, onions and garlic as aromatics in the broth, and not just at the end.

"Mine, nachos. . ." Wow, you're asking for a thumbs down with that one. (But I wouldn't do that).

I got a big can of Rosarita Refried beans that set me back a dollar.

have you made crispy duck ?? ;-)

When I saw what I expected to be coconut oil and you said it was lard I got extremely happy. Not sure why, but there you have it.

Some people use vegetable oil/shortening for dietary reasons.

refried beans you taste them once and see them twice.

could you use duck or goose fat? I bet that would be goooood

Their mine, nachos hahaha

this is not how we do it in Sonora.

"don't know why people use vegetable oil or vegetable shortening" uhhh cause vegetarians exist, john...

Protip: dont use all the liquid

I would love if you would teach me how to make an easy version og Butter Chicken! The same way you did with one of your other Indian recipes.

Aren't you going to do your superbowl prediction?

Perfect! I hereby declare this recipe Authentic! Exactly how we make them in Arizona! And no salt until the very end! Good man!

Here's a tip: When you are soaking your beans overnight, add a capful or two of vinegar (I prefer white, but apple cider is fine). It won't alter the taste at all and it will take the "power" out of them, if you know what I mean. !!!

Always, always sort and soak dried beans of any kind. Beans are very dirty and they often have small rocks mixed in. Rinse them in a colander after you sort, then soak and rinse, changing the water for fresh to cook them in.

Yes, you can use canned beans, but they are full of salt and other additives and, besides, they just won't have the same texture or taste nearly as good in the end.

Awesome, thanks!

So basically it's Mexican Fool.

* an Arabic dish called Fool similar to this one :)
فول بالخلطة المكسيكية

Beautiful Refried Beans Chef.... I bet those babies tasted good... :)

Where is our wing prognostication video?

Why does he sound like he's reciting a poem. His voice just goes up and down.

I was a bean soaker. Now all I do is sort and rinse the dry beans and into the pressure cooker they go along with all the desired seasonings plus the salt. Yes I cook my beans with salt. The myth is that salt toughens the beans' skins but that's exactly what it is: a myth! How else are you going to get the salt into your beans? Unless you puree them it's kinda hard to do after they are cooked.

No Super Bowl prediction this year?

Yeah, marjoram rulez!

My wife and I think you're the best! Great recipes and personality to match.

Hi Chef John. I need some of that today but I will have to settle to just mashed beans from the can.  Them nachos at the end looked crunchlicious  Yum.  :)

I'm Jewish I make them with chicken fat or beef fat I also add cheese at the end.

I love refried beans. I really want some Mexican food.

I want to hug you....

Could you use black beans to achieve a similar effect? I don't care for pinto beans.

ah so "re-fried" can mean "really fried" not "fried again" gotcha. thanks for that trivia