Okay so I fry on medium heat (I have a gas stove with nine settings, I set it at a four) half an onion bulb, diced with some tomato paste to create a flavor base. Let it fry for 10 mins, get a little browning going. For this one I added five cans of kidney beans at once. Let it fry for 5 mins, add some aquafaba from the cans, keep it frying for another 5 mins at medium, then like 10 mins at low (2 in my case). Then you keep going for another 10 mins and also start mashing, adding liquid if needed, I used a potato masher. I had rice cooking in the rice cooker at the same time and I wanted them both to be done at the same time so I may have overcooked the beans a little but they still came out rly good. For the rice I just cooked as you cook it in a rice cooker but just added some tomato paste for the color. And that's pretty much it!
Never considered using the aquafaba to make refried beans. That's smart. Did you add any seasonings or just riding on the tomato?
Oh yes for the seasoning I used kind of an all-purpose seasoning salt, it's got dried carrot, spinach, parsnip, parsley. Don't know where you live but it's not fancy at all, I'm sure you can get a similar analog at your local grocery.
Yep tho the aquafaba is not my original idea, I got it off a website can't remember which lol.
Nice, so your spice mix was effectively a powdered mirepoix/stock. Love it.
Gotcha. I might be making this and I think I wanna try season salt, cumin and chili powder. That's just what popped into my head though so wanted to ask.
I would guess the benefit is a more starchy dish. Like when cooking pasta and you reserve some of the water from the boil, then add it back later to make the sauce stick better.
This makes sense. I was thinking it was just being used as a fat substitute maybe.
Thanks for sharing. I'm a bad cook so I love to collect recipes from people who know how to make nice stuff.
how many times are you frying those beans? i hear "re-fried" but i wonder if they are fried once if that is good enough
never made my own refried beans
You cook em in a slow cooker and then you fry them in an oiled pan similar to fried rice. Since you fry them after you cook them I'm assuming that's why they're called "refried". If you use beans from a can you can just do the frying part. My mom has always bought dry beans so that's why I always assumed the name came from cooking them twice
iirc it’s a slight mistranslation of the original Spanish term and it does just mean “twice cooked” but everyone just goes along with the English term because it’s too late to go back now
