For homemade taco or enchilada nights, refried beans are both integral and an afterthought; we focus our attention on the main dish, and heat a can of refried beans on the stove five minutes before we're ready to eat. While canned refried beans are convenient, they're no match for the creamy and flavorful refried beans served at your local Mexican restaurant.
If you're wondering what isthe secret ingredientfor restaurant-quality refried beans, the answer is fat. Restaurant-made refried beans honor traditional Mexican culinary practices by adding a hearty helping of lard or bacon fat drippings to their recipe. It's no secret that fat correlates to flavor, as every culinary culture uses butter, oils, or shortening to create a flavorful foundation for recipes ranging from salad dressings to desserts.
Made from rendered pork fat, lard became a crucial part of Mexican cooking when pigs were introduced to Mexican soils by the Spanish. It's the base of many popular recipes from tamales to flour tortillas. While lard has been replaced with vegetable oil or shortening in many households, the distinct richness and velvety texture it imparts to a skillet of refried beans is hard to beat. The closest substitute for lard is bacon grease, which is another form of rendered pork fat that's arguably even more flavorful. That said, crema, butter, olive oil, and vegetable oil will all enhance the consistency and richness of refried beans.
Tips For Transforming Canned Or Scratch-Made Refried Beans Into Restaurant-Worthy Sides
If you want to make restaurant-worthy refried beans, you can either start from scratch or doctor a can of store-bought beans. If you start with dried beans, you can build a foundation for the broth with chopped bacon, seasonings, and aromatics as they're slow cooking. Then you'll mash the beans in a skillet with a few tablespoons of the flavorful broth and a spoonful of lard to create ultra-savory, ultra-smooth refried beans.
If you're doctoring a can of refried beans, you'll likewise add a spoonful of lard, bacon grease, or butter. However, considering the thickness of canned refried beans, you might want to add a bit of broth or water, plus seasonings like garlic or onion powder, salt, and pepper. Another option is to add a splash of heavy cream or a dollop of sour cream.
Whether you're using scratch-made or canned beans, a saucepan or skillet is ideal for easier emulsion. If the beans are too thin, a longer stint bubbling in the skillet will evaporate excess liquid for a thicker consistency. The longer they bubble, the drier and thicker they'll get. You might also notice a dry layer of beans forming on the bottom of the skillet. You can use this dried layer to bolster the flavor and consistency of the dish. Simply scrape the dried bits with a spatula and incorporate them back into the beans for a toasty crunch and smoky finish.
If you're wondering what is the secret ingredient for restaurant-quality refried beans, the answer is fat. Restaurant-made refried beans honor traditional Mexican culinary practices by adding a hearty helping of lard or bacon fat drippings to their recipe.
Key takeaway: Refried beans are a nutrient-rich food, providing plenty of fiber, protein, vitamins, and minerals. While some people who are at high risk for heart disease may need to watch out for the saturated fat content, most refried beans provide an appropriate amount of fat for the average adult.
I like to sprinkle in some taco seasoning, but you could add whatever spices you like — garlic powder, cumin, and chili powder are all good calls. Then, you mash the beans up directly in the pan and add just a little bit of vinegar at the end to really make the beans sing.
Refried beans can be a good option for weight loss in some circ*mstances. A 1-cup serving of refried beans has 231 calories, so you could include this food in a low-calorie diet as a main meal. This food is also an excellent source of dietary fiber.
If you're wondering what is the secret ingredient for restaurant-quality refried beans, the answer is fat. Restaurant-made refried beans honor traditional Mexican culinary practices by adding a hearty helping of lard or bacon fat drippings to their recipe.
Most Mexican restaurants buy their refried beans already canned, so it's likely they contain lard. It's very easy to buy canned refried beans without lard, but you have to do it on purpose. If you are concerned about lard or no lard, you will have to ask the server at the restaurant.
America's favorite bean is pinto beans, according to the U.S. Dry Beans Council, often used to make refried beans. Navy beans, Great Northern beans, red kidney beans and black beans round out the rest of the top five.
We're talking onions, shallots, garlic, and chiles. Or maybe some fresh herbs like rosemary, sage, bay leaves, and thyme. This is where the flavor really starts to build. Salt the liquid again (lightly) after about an hour of simmering.
Just like pinto beans, refried beans can be used to help manage your blood sugar levels. Because beans contain magnesium, consuming them as part of your diet can prevent your blood sugar from rising, also preventing type 2 diabetes.
Iron is an essential component of hemoglobin, a protein in red blood cells that transfers oxygen from the lungs to the tissues. Iron is also necessary for normal growth and development.
This product contains a high percentage of the Institute of Medicine's recommended adequate intake for sodium of 1500 mg a day (IOM 2005). This value is much lower than what the FDA requires be listed on food labels -- 2400 mg. Americans average 3,400 mg of sodium a day.
Other healthier options at a Mexican restaurant could include Tamales, Gazpacho ( a tomato-based soup traditionally served cold), grilled seafood-based dishes, salsa and Picante sauce, soft tacos with chicken or beef, fish tacos, or chile con carne (minus cheese and chips).
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