The DU Lounge

moniss

(8,082 posts) Mon Sep 1, 2025, 09:50 AM Sep 1

How do you like your refried beans?

I have never understood restaurants that serve refried beans that are about the consistency of cream of mushroom soup and toss a little cheese on top. Only a few places I've been too actually take the cooked beans, break them and leave them chunky and then actually give them a shot on the griddle. I want my beans to have some body.

It must be me.

14 replies

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Highlight:

How do you like your refried beans? (Original Post) moniss Sep 1 OP

In someone else's house lastlib Sep 1 #1

Nope not you. justaprogressive Sep 1 #2

Con chicos BoRaGard Sep 1 #3

Canned bucolic_frolic Sep 1 #4

I like to mix black beans with classical pinto refried beans--whether cooked from dried beans or canned hlthe2b Sep 1 #5

Sounds excellent and moniss Sep 1 #6

Sounds good! I'll try it.. hlthe2b Sep 1 #8

If markodochartaigh Sep 1 #7

In my belly with rice! GreenWave Sep 1 #9

It depends on the application. LuvLoogie Sep 1 #10

At El Palomar in Santa Cruz Oeditpus Rex Sep 1 #11

Slightly thick. miyazaki Sep 1 #12

In the garbage Coventina Sep 1 #13

I do like them creamy and not like peanut butter. Kali Sep 1 #14

lastlib

(26,707 posts)

1. In someone else's house

Reply to moniss (Original post)

Mon Sep 1, 2025, 09:52 AM

Sep 1

At my house, in the trashcan..........

justaprogressive

(5,443 posts)

2. Nope not you.

Reply to moniss (Original post)

Mon Sep 1, 2025, 09:56 AM

Sep 1

been making refry pie for 4 decades+ One of the Mexican restaurants near us
still does everything the old-fashioned, correct way. Find a better restaurant..

BoRaGard

(7,556 posts)

3. Con chicos

Reply to moniss (Original post)

Mon Sep 1, 2025, 09:56 AM

Sep 1

Last edited Mon Sep 1, 2025, 12:29 PM - Edit history (1)

bucolic_frolic

(52,407 posts)

4. Canned

Reply to moniss (Original post)

Mon Sep 1, 2025, 09:57 AM

Sep 1

I must try a quality brand. Aldi house brand makes me toxic.

hlthe2b

(111,323 posts)

5. I like to mix black beans with classical pinto refried beans--whether cooked from dried beans or canned

Reply to moniss (Original post)

Mon Sep 1, 2025, 10:00 AM

Sep 1

Lots of finely diced onion, a good salsa, and sharp cheddar. So, yeah, my beans are "beans" and not just mush...

The cheese (and sodium) aside, it is pretty darned healthy...

moniss

(8,082 posts)

6. Sounds excellent and

Reply to hlthe2b (Reply #5)

Mon Sep 1, 2025, 10:04 AM

Sep 1

one little place from decades ago used to give the beans a shot on the griddle and then finish off the "patty" under the broiler so that you had just a real light firmness to the top edges of the beans.

hlthe2b

(111,323 posts)

8. Sounds good! I'll try it..

Reply to moniss (Reply #6)

Mon Sep 1, 2025, 10:31 AM

Sep 1

markodochartaigh

(4,026 posts)

7. If

Reply to moniss (Original post)

Mon Sep 1, 2025, 10:16 AM

Sep 1

I wanted bean soup I would order bean soup. Especially since a lot of restaurants tend to have refried beans without any seasoning. I like restaurant refried beans to be very chunky then I mix a lot of the salsa, if they have salsa quemada that is best, into the beans.

GreenWave

(11,612 posts)

9. In my belly with rice!

Reply to moniss (Original post)

Mon Sep 1, 2025, 11:54 AM

Sep 1

Let my body make its own protein.

LuvLoogie

(8,260 posts)

10. It depends on the application.

Reply to moniss (Original post)

Mon Sep 1, 2025, 01:33 PM

Sep 1

For enfrijoladas they should be like a creamy soup.

For tostadas they need to be spreadable. Not so moist they make the tostadas soggy. Not so stiff the tostadas breaks from you trying to spread the beans.

On the side, maybe a touch thicker.

In a taco dorado, perhaps even a little thicker.

I make about 2 lbs of beans at a time as frijoles de la jolla. I freeze about three 24oz containers and reserve the rest for the next few days.

Learn how to make a pot of frijoles de la jolla and you'll have the base for a variety of frijoles recipes.

Oeditpus Rex

(42,743 posts)

11. At El Palomar in Santa Cruz

Reply to moniss (Original post)

Mon Sep 1, 2025, 02:07 PM

Sep 1

Refried beans have always tasted rather bland to me (and I've never even heard of them all soupy), but El Pal does something with them -- or maybe just makes them the way they're supposed to be made -- that makes me want twice as many with my excellent chicken molé.

_{(Now we wait for the inevitable and childish "joke" about flatulence.)}