Imported from YouTube
Frijoles Refritos (Well-Fried Beans)
Rick Bayless explains how to cook dried beans for frijoles refritos, emphasizing that the beans can be black, pinto, or another preferred variety. The transcript covers rinsing, sorting, and cooking them on the stovetop or in a pressure cooker, but does not provide the later refrying steps.
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Ingredients
- 1 lb Small black beans (Rinsed and picked over; other bean varieties can be used.)
- 2.5 cups Water (For stovetop cooking; the transcript also recommends 2 quarts for pressure-cooker cooking.)
Steps
- 1
Rinse the beans, then pick through them and remove any small stones or debris.
- 2
For stovetop cooking, put the beans in a pot with 2½ cups of liquid and bring everything to a simmer. Cook at very low heat for about 2 hours, maintaining barely a simmer, until the beans are cooked.
- 3
Alternatively, cook the beans in a pressure cooker with 2 quarts of water. Pressure-cook for about 1 hour.
Notes
The transcript gives an alternate pressure-cooker liquid amount and method rather than a separate ingredient quantity. It briefly mentions soaking overnight as optional and says soaked beans cook more quickly, but provides no soaked-cooking time. It does not include the frying ingredients or method needed to complete refried beans. The spoken transcript contains a garbled passage about stovetop liquid and timing; the extraction uses its clear, repeated instructions.
Nutrition per serving
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