How To Make Refried Beans From Scratch – Plus A Secret To Get Great Flavor | Bloopers!

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Try these delicious refried beans made from scratch. Learn my secret for the best flavor.
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How To Make Delicious Spanish Rice https://youtu.be/wwR1YdDN3Hg

I will show you step by step how to make the best tasting refried beans and a little secret you won’t find anywhere else about how to get the best flavor.

I grew up in the Mexican restaurant business and my dad taught me how to cook. My family’s business flourished in a market that is tough to succeed in. One of the reasons we were successful is because my dad cooked great tasting Mexican food. It’s all about the flavor and he knew how to make food taste great.

I try to do the same. Some people may complain that some of my recipes are not “authentic”, whatever that means. Some say Tex Mex is not authentic too. Maybe some are not but they taste good and I do my best. I hope you try and enjoy them. Leave me a comment.

Refried beans (Frijoles Refritos) don’t need to be made with lard of bacon grease. Lard tastes great but is not healthy for you. We ate our food everyday in the restaurant business and because of that my dad figured out a way to make food taste fantastic and be healthy too, which I think is pretty cool.

You also don’t need a lot of different ingredients either. So I hope you enjoy my video. Make sure you see my secret on how to get super flavor in those beans.

I have many more recipes in my Mexican cuisine playlist: https://www.youtube.com/playlist?list=PL553F14121DBB9587

Regards,
Rockin Robin
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28 Comments

  1. {{ FLATULENCE }} IS A PROBLEM !!!
    SOAKED OVERNIGHT & STILL CAUSES FLATULENCE…..WAS TOLD TO USE A MEXICAN HERB THAT WOULD STOP FLATULENCE (( ESPAZOTA' ))
    IS THIS TRUE ??? PINTOS ARE THE ONLY DRY BEANS THAT CAUSE AN ISSUE…..LOVE THEIR HEARTY FLAVOR, DELICIOUS DRY BEAN, BUT THE
    24/SOAKING ISNT ENOUGH…
    DRY BEAN EXPERTS OUT THERE,
    (( PLEASE – HELP ))
    THANK YOU ROBIN FOR THE RECIPE, DELICIOUS…BYPASS THE STUPID COMMENTS, WASTE OF TIME WITH THEIR MENTALITY :€ PRAY FOR THEM & MOVE FORWARD…
    GOD BLESS YOU,
    Diane <><

  2. I had made enchilada's the day before, and I had cooked my corn tortilla's in Canola oil to soften them before I used them in my recipe. Anyway, I had about 1 cup of oil left with the flavor of corn tortilla in it. I used this oil the the next day when I made beans. Wow the flavor of the beans was just what I get at the restaurants! I am so happy I did this. Usually I use Manteca. I was proud of my beans that day!

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