I Messed Around and Made Some “RESTAURANT STYLE” BEANS :: My Recipes

First tings first, soak the beans overnight.

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I shop at Vallarta, so looking at the back of the package for directions is a fools game. The internet is where the magic happens.

You have to soak the beans first, and thats hella simple, place the beans in a large bowl, cover with plenty of water and soak overnight. I personally like to go through the beans one handful at a time to know that I’m not going to be trying to boil down a rock or something with my beans but thats just me. I would suggest you do the same guys because you never know.

* Pro Tip * The internet says that usually, 1 cup of dry beans, equals approximately 3 cups of cooked beans. As you may know, we’re not big on measuring here so I’m going to take the peoples word for it….

The next day, drain and rinse the beans.

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** Quick note **

I’ve started my ridiculous fitness and workout regimen since I am going on a nice international-beach-style-vacation at the end of the year and I want to get my Tyson Beckford on, so I wont be eating like this for a while.

I happened to handle all of this last week, in true going out in a blaze of glory situation, so there will be a series of post this week of the food I cooked, and how, posted.

I will add parenthetically that this was kind of part of the regimen, where I figured to myself (and I will be writing about this later) that I can eat some questionable things, in moderation, but only if I cook it myself.

So, I wanted a burrito or some nachos and instead of getting the super fat laden ones at a local burrito spot, I decided to just cook the beans, cook the meat, and at least not use all of the lard and fat that they use at restaurants to make it taste so good.

Depending upon how you feel about beans, this is actually not a bad look at all. I was listening to a vegan athlete podcaster dude and he was making the point about how he basically eats beans and rice all the time. So, in essence, this actually not be a bad look at all for you, with the Mexican food, its just to gotta chill with the cheese and the sour cream and shit like that.

Anyways, beans are easy. Here are the ingredients. Simple.

Homemade beans - 1

The legwork is just in waiting for them to soak overnight and then waiting for them to cook down because it takes so long to be sorted.

You can be super basic, but I like flavor and spice, so instead of just sticking with beans and onion, I wanted to add some jalapeno and red pepper to the process.

I think this is a good time for….

As always, here is the disclaimer:

I’m not a chef, I’m not even a cook… I’m just a dude with shit in my fridge who likes to put things together…. thats all.

I dont measure shit. I will add in something just because. I will pour a little beer in something if I happen to be drinking one. I’m just out’chea winging it.

I will say though, the shit I make turns out really, really good.

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Rough chop on all of the vegetables, and then throw them in the dutch with some oil.

Depending upon how you are going to eat the beans, I chose to “refry” them (which is just blending them as you will see), but you can keep them whole and eat as a side dish or drain and add them to salads and stuff, or make it a point to do your vegetables in a presentable way so that they will turn out looking right later.

I just thugged it out and didnt care what they looked like for obvious reasons.

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I’m not huge in to measuring sh.t because all of our palates are different and the fun part of cooking is determining what works for you but after you mix in the beans you soaked overnight with the vegetables, go ahead and throw enough water / stock over the beans to make sure that they can boil good. You can do just water, but I never like boiling anything in just water. I go 50/50 with either chicken or beef stock. Again, I like flavor.

Speaking of which, here is where you can get a little bit fancy if you want to. Throw in some spices, of course S&P, but you can google all kinds of seasonings to fit your fancy. Personally, I keep it extra low key and just go S&P, but you may want to throw in some cumin, or some cayenne or paprika or whatever.

I guess it depends on what you are going use later.

Crank up the stove until you come to a boil and then give it a good stir. Once you are boiling, you can turn down to a simmer, cover and just let them chill for a couple of hours. You can never get a really good rule of thumb other than about 2 hours, but check with the beans every 15 minutes after an hour and a half to check for tenderness.

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You will know when they are ready, because you know how you like to eat. If you are going to have them in salads and whatnot, or as a side, once they are ready, they are ready.

If you want to use them for nachos and burritos and the like, you will want to make refried beans, which is just cooked pinto beans blended.

Now, this is where you can get in trouble. You don’t just want to throw all of what you just made in a blender or processor. I have a verrrrrrrry aggressive blender, and I wasnt super paying attention so my beans came out just a little thinner than I’d wanted them to but its all about a feel. Just do the beans and add in some of the cooking liquid as you go along.

Also, you don’t have to use the blender or processor, you can just as well use a masher in the pot you cooked the beans in. Works all the same.

To get an authentic “restaurant style” refried bean, you want to add olive oil and lard. Basically, you are adding more oil and fat into the recipe. I’ve found in the past that you can go easy on it, like a table spoon of each, or a tablespoon of oil and a nub of butter works just the same.

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No pics of the beans on the food in this one, but you will see them in a burrito post I do later..