# Refried beans (canned) **URL:** \ **Category:** Cafe Society\ **Created:** [March 8, 2016, 11:13am UTC](https://boards.straightdope.com/t/refried-beans-canned/748272 "2016-03-08T11:13:21Z")\ **Posts on this page:** 20\ **Page:** 1
**Author:** ![iiandyiiii](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/iiandyiiii/32/7924_2.png) [@iiandyiiii](https://boards.straightdope.com/u/iiandyiiii)\ **Post date:** [March 8, 2016, 11:13am UTC](https://boards.straightdope.com/t/refried-beans-canned/748272/1 "2016-03-08T11:13:21Z")
I love refried beans, and usually have them for breakfast with tortillas and salsa. But I only love them when they are molten, smooth, and semi-liquid – and I can’t find a brand that consistently meets this criteria. With Old El Paso and Ortega, it seems to be hit and miss – I put it into a pan on medium low heat, and half the time they get nice and molten/liquid, and half the time they stay the same thick, gummy texture they are when they’re cold. I tried a vegetarian brand, and it was much worse – always gummy. Am I doing it wrong? Is there a brand that always gets to that nice molten, semi-liquid texture? ---
**Author:** ![scabpicker](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/scabpicker/32/8268_2.png) [@scabpicker](https://boards.straightdope.com/u/scabpicker)\ **Post date:** [March 8, 2016, 12:00pm UTC](https://boards.straightdope.com/t/refried-beans-canned/748272/2 "2016-03-08T12:00:12Z")
Hmmm. I can only offer my experience with making refried beans from leftover pintos. I just smash up a serving in the frying pan with some fat. If I use too much fat, they come out very runny. If I use less fat, they come out more gummy. So, my suggestion is just to add a little fat to them if they seem pasty. Bacon fat is the recommended fat, of course. ---
**Author:** ![Balthisar](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/balthisar/32/2825_2.png) [@Balthisar](https://boards.straightdope.com/u/Balthisar)\ **Post date:** [March 8, 2016, 12:00pm UTC](https://boards.straightdope.com/t/refried-beans-canned/748272/3 "2016-03-08T12:00:19Z")
Well, what beans give you the desired consistency in the past? Generally you’d want to add lard or olive oil. That should help. ---
**Author:** ![even\_sven](https://avatars.discourse-cdn.com/v4/letter/e/dfb087/32.png) [@even\_sven](https://boards.straightdope.com/u/even_sven)\ **Post date:** [March 8, 2016, 12:48pm UTC](https://boards.straightdope.com/t/refried-beans-canned/748272/4 "2016-03-08T12:48:34Z")
Maybe not the correct way to do things, but I always add a little milk or cream. It’s delicious. ---
**Author:** ![bobot](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/bobot/32/21622_2.png) [@bobot](https://boards.straightdope.com/u/bobot)\ **Post date:** [March 8, 2016, 1:16pm UTC](https://boards.straightdope.com/t/refried-beans-canned/748272/5 "2016-03-08T13:16:01Z")
I really enjoy Old El Paso “Spicy Fat Free” refried beans. I find the lumpyness to be consistent, but then again I don’t mind them lumpy. Perhaps you could use a potato masher to smoosh them while they’re simmering- that should even them out. ---
**Author:** ![campp](https://avatars.discourse-cdn.com/v4/letter/c/c5a1d2/32.png) [@campp](https://boards.straightdope.com/u/campp)\ **Post date:** [March 8, 2016, 1:20pm UTC](https://boards.straightdope.com/t/refried-beans-canned/748272/6 "2016-03-08T13:20:14Z")
I recommend Rosarita Spicy Jalapeno brand. Yumm! ---
**Author:** ![iiandyiiii](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/iiandyiiii/32/7924_2.png) [@iiandyiiii](https://boards.straightdope.com/u/iiandyiiii)\ **Post date:** [March 8, 2016, 1:49pm UTC](https://boards.straightdope.com/t/refried-beans-canned/748272/7 "2016-03-08T13:49:49Z")
> [@Balthisar](#): > > Well, what beans give you the desired consistency in the past? > > Generally you’d want to add lard or olive oil. That should help. The best beans I’ve had are at restaurants. I’ll try adding olive oil tomorrow morning (don’t have lard, but maybe I’ll pick some up). Thanks! ---
**Author:** ![Alan\_Smithee](https://avatars.discourse-cdn.com/v4/letter/a/2acd7d/32.png) [@Alan\_Smithee](https://boards.straightdope.com/u/Alan_Smithee)\ **Post date:** [March 8, 2016, 2:42pm UTC](https://boards.straightdope.com/t/refried-beans-canned/748272/8 "2016-03-08T14:42:08Z")
I always add a little water to get the texture I like. Fat would have he advantage of consistency, since the water evaporates away as it cooks, and the beans will re-gummify (at which point I add in more water), and would add flavor, but it would also be less healthy, and I’m usually not looking for ways to make Mexican food _less_ healthy. ---
**Author:** ![August\_West](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/august_west/32/18069_2.png) [@August\_West](https://boards.straightdope.com/u/August_West)\ **Post date:** [March 8, 2016, 2:53pm UTC](https://boards.straightdope.com/t/refried-beans-canned/748272/9 "2016-03-08T14:53:18Z")
I’m a big fan of Sante Fe Bean Co. dehydrated refried beans. When we use canned it seems like I’m always throwing out 1/4 of a can or more and that bothers my frugal mind. Using dehydrated, I just cook up what ever we’re going to use that night. You also get to choose your consistency by adjusting the amount of water you add. ---
**Author:** ![Rhiannon8404](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/rhiannon8404/32/17929_2.png) [@Rhiannon8404](https://boards.straightdope.com/u/Rhiannon8404)\ **Post date:** [March 8, 2016, 3:03pm UTC](https://boards.straightdope.com/t/refried-beans-canned/748272/10 "2016-03-08T15:03:12Z")
I second Rosarita brand for being fairly smooth and liquidy. ---
**Author:** ![Sunny\_Daze](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/sunny_daze/32/438_2.png) [@Sunny\_Daze](https://boards.straightdope.com/u/Sunny_Daze)\ **Post date:** [March 8, 2016, 3:05pm UTC](https://boards.straightdope.com/t/refried-beans-canned/748272/11 "2016-03-08T15:05:11Z")
I use Mexicali Rose dehydrated beans. They come in pinto and black beans. Some Walmarts carry them, but I have to mail order them: Mexicali Rose Website My husband is Mexican, so we tend to be picky. These are the closest we’ve found to home made, without the hassle. On the few occasions we use canned, we use Rosarita. ---
**Author:** ![Johnny\_L.A](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johnny_l.a/32/1084_2.png) [@Johnny\_L.A](https://boards.straightdope.com/u/Johnny_L.A)\ **Post date:** [March 8, 2016, 3:06pm UTC](https://boards.straightdope.com/t/refried-beans-canned/748272/12 "2016-03-08T15:06:21Z")
> [@Rhiannon8404](#): > > I second Rosarita brand for being fairly smooth and liquidy. I grew up with ‘Rosarita Refries’, so that’s what I almost always get. I add a little bit of vegetable oil at the beginning to make them a little less viscous. I can make refried beans from scratch, but Mrs. L.A. thinks that’s silly. (She also won’t let me use lard – but some bacon grease os OK. 😛 ) ---
**Author:** ![Ukulele\_Ike](https://avatars.discourse-cdn.com/v4/letter/u/df788c/32.png) [@Ukulele\_Ike](https://boards.straightdope.com/u/Ukulele_Ike)\ **Post date:** [March 8, 2016, 3:32pm UTC](https://boards.straightdope.com/t/refried-beans-canned/748272/13 "2016-03-08T15:32:59Z")
How about using a few spoonfuls of sofrito as the liquidy part, rather than grease? I always put a can of drained pintos into the saucepan with sofrito, vinegar, oregano, and a few shakes of Adobo seasoning. No fat. Water (or beer if I want _frijoles borrachos_) to cover. When the consistency is right, take a potato masher to the pan. Canned refritos make me nervous. ---
**Author:** ![kayaker](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/kayaker/32/441_2.png) [@kayaker](https://boards.straightdope.com/u/kayaker)\ **Post date:** [March 8, 2016, 3:41pm UTC](https://boards.straightdope.com/t/refried-beans-canned/748272/14 "2016-03-08T15:41:18Z")
I add some shredded cheese while my refried beans cook, which improves both taste and texture. ---
**Author:** ![bump](https://avatars.discourse-cdn.com/v4/letter/b/7c8e57/32.png) [@bump](https://boards.straightdope.com/u/bump)\ **Post date:** [March 8, 2016, 3:41pm UTC](https://boards.straightdope.com/t/refried-beans-canned/748272/15 "2016-03-08T15:41:59Z")
Although they’re not refried pintos, the [Goya refried Mayocoba beans](http://www.amazon.com/Goya-Beans-Refried-Mayocoba/dp/B00T3GIPA4)are awesome, especially if you add a bit of salt. ---
**Author:** ![billfish678](https://avatars.discourse-cdn.com/v4/letter/b/7bcc69/32.png) [@billfish678](https://boards.straightdope.com/u/billfish678)\ **Post date:** [March 8, 2016, 4:09pm UTC](https://boards.straightdope.com/t/refried-beans-canned/748272/16 "2016-03-08T16:09:26Z")
And why the heck are they so expensive? At least for beans that is. Are there Mexicans somewhere frying then refrying each bean individually? ---
**Author:** ![carnivorousplant](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/carnivorousplant/32/3563_2.png) [@carnivorousplant](https://boards.straightdope.com/u/carnivorousplant)\ **Post date:** [March 8, 2016, 4:17pm UTC](https://boards.straightdope.com/t/refried-beans-canned/748272/17 "2016-03-08T16:17:21Z")
Are mashed beans Tex-Mex? Most traditional Mexican restaurants serve beans intact. ---
**Author:** ![silenus](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/silenus/32/166_2.png) [@silenus](https://boards.straightdope.com/u/silenus)\ **Post date:** [March 8, 2016, 4:17pm UTC](https://boards.straightdope.com/t/refried-beans-canned/748272/18 "2016-03-08T16:17:58Z")
Sour cream. Add about 1/4 cup to your canned beans. Several brands now offer their beans in microwaveable bags. No need to mess up a pan when you need your bean fix. ---
**Author:** ![Qadgop\_the\_Mercotan](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/qadgop_the_mercotan/32/83_2.png) [@Qadgop\_the\_Mercotan](https://boards.straightdope.com/u/Qadgop_the_Mercotan)\ **Post date:** [March 8, 2016, 4:21pm UTC](https://boards.straightdope.com/t/refried-beans-canned/748272/19 "2016-03-08T16:21:28Z")
> [@August\_West](#): > > I’m a big fan of Sante Fe Bean Co. dehydrated refried beans. When we use canned it seems like I’m always throwing out 1/4 of a can or more and that bothers my frugal mind. > > Using dehydrated, I just cook up what ever we’re going to use that night. You also get to choose your consistency by adjusting the amount of water you add. And where do you buy those, amigo? I’d love to try 'em and if you find 'em locally I will pick some up. ---
**Author:** ![Johnny\_L.A](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johnny_l.a/32/1084_2.png) [@Johnny\_L.A](https://boards.straightdope.com/u/Johnny_L.A)\ **Post date:** [March 8, 2016, 5:00pm UTC](https://boards.straightdope.com/t/refried-beans-canned/748272/20 "2016-03-08T17:00:45Z")
> [@billfish678](#): > > And why the heck are they so expensive? At least for beans that is. > > Are there Mexicans somewhere frying then refrying each bean individually? What’s ‘expensive’? I often see them for $1/can. [Next page](https://boards.straightdope.com/t/refried-beans-canned/748272.md?page=2)