My refried beans keep coming out too pale. The flavor is fine, and the consistency of mash is where my eaters want it to be, but I’d like to get that deep brown color I see at good restaurants. It’s a standard recipe (lard, onion, garlic, beans, salt) and mashed by hand with a potato mashed. I will say it got a *little* darker than this.
by ryevermouthbitters
37 Comments
Use different beans. Pale is fine. Did you use pink beans?
PS The flavour is all that matters, if you are content with it, so be it.
Are you using pinto or peruvian beans?
If the favor’s right don’t eff widit. It looks close enough to most restaurants imo.
You could play around by adding some black/kidney beans to the mix or a bit of chili powder on top just for color. Just not at the expense of flavor.
Why do you care about the color? You don’t taste color.
If everything but the hue of beans are right, leave it alone. It’s fine.
Looks good to me!
It’s probably just the location u get the beans at. Try another store if u can! I’ve come across the same issue but I kind of like the pale pintos. When u pick up the beans at the store, really look at the beans. See if they have a lot of those dark striations. I THINK the more dark striations the darker the end result. I put mine in the crockpot on low for 8-10 hours with all the fixings in it. Lemme kno! Hope that works out.
Add some cumin
Cook some chorizo and mix it up with the beans.
Estás usando frijoles peruanos, pintos o bayos, necesitas usar frijoles negros y hacer una combinación para tener un color tan obscuro cómo gustes y como extra añade chorizo un poco de epazote para condimentar 😉 saludos.
Lots of restaurant beans come in that color….looks good to me! If you’re seeing a different color, it could be a different bean.
A dash of pimentón, paprika, does wonders for the color and also improves the flavor.
We’re Mexican and this is what our beans look like when my wife and my mom makes them.
They’re fine.
The colors vary depending on what type of beans you use.
I like pinto for boiled or (de la hoya) and refried, and Peruvian beans which are lighter for when I use them for tostadas y cueritos. 🤤
Black I love for when I make nopales con costillas de puerco the beans go on the side. Oor when I make my own Chipotle bowls at home.
KILL IT WItH FIRE!!!
How long do you soak your beans for (if you do), and how much oil/fat do you use?
Edit: Also, how long do you cook the beans for the pot cook, and do you cook them in a pot or pressure cooker?
Get the lard hot and throw red powder Chile into it before putting the beans in it. It doesn’t give it too much spice but it does change the color. The other way without using spice is using the chorizo
Add a tbl or 2 of smoked paprika, it will change the color quite a bit
You are mashing them too soon. Let them fry, fry and fry some more till they turn dark. Use a sufficient amount of oil or fat. Re-fried in this case means fried a lot.
Échale un chile güero pa darle sabor y usa frijoles más oscuros mijo
I love pinto beans. Black beans are also rad but lots of cities in Mexico celebrate the Pinto as the most prized Bean. How about you make a little puree of guajillo, morita and a little rice vinegar for a plot twist?
Un poquito de epazote
These look pretty normal to me. That being said, we’d probably mash them further and make them more into a paste, and my mother in law likes to make beans like this and throw a bit of cooked chorizo in for flavor.
Maggie Sauce, adds great flavour and color
Negative. Good pinto refried beans should not be dark. Pale is what you want. Some even use frijoles Peruanos for a silkier, lighter bean. These look great.
Red chile paste!
That’s what my beans look like 🤷🏼♀️
I’d say there’s still to much water
looking ok, maybe more lard and refrying; put some epazote for flavor and a chipotle
Wow, thanks for the input. I got a lot of good ideas and a new perspective — I honestly didn’t think so many people would find this coloration appealing, so I’ve got something to think about on that subject. Thanks again!
My Mexican girlfriend and mother in law use Mayocoba beans with just salt and they turn out fire 🔥 they aren’t as light as these but aren’t as dark at black beans
Those are not refried yet, you need add lard or oil, then you need to stir until dries, when finally dries, you add a little more of oil or lard, about a spoon is OK, then you continue stirring until it stop sticking to the pan. Add a little amount of Cumin if you want to have a little flavor change.
When you finish all that pain, your beans will look a little darker and will be amazing. Please be sure yours are not already salty, because refrying usually makes flavor to concentrate, including salt.
These look great to me. When I have wanted darker beans in the past, I’ve cooked the broth down until the color concentrates. Then I use the dark, concentrated broth to adjust color and consistency when I’m mashing.
That color is alright to me. It’s the type of bean you’re using. Maybe use kidney or black next time for a darker tone
big splash of Valentina should color em up
Blend some tomatoes, 2 or 3, half onion, garlic in a cup of oil add this to beans, smash, and Cook it for at least half hours moving and moving the mix, that Will make a darker color and better flavor too
Those are perfect. Color does not matter.
You have frijoles de la hoya. Which are just served right after boiling
Semi refried beans which are in between soupy and thick
The the refried beans which are thick creamy.
It all depends on what you are eating them with and how you like em.
Pale is what my mom strives for! She never uses the water that the beans were boiled in. She uses boiling water to achieve this color. She would be so jelly.