Refried beans (canned)

[CBEscapee]

@Balthisar

That presupposes you already have the beans around. They’re super easy to make, as long as you’ve already made beans.

Hey, would you mind letting everyone know how much rice you eat? Go to a Mexican or a Tex-Mex restaurant anywhere in the world (except Mexico) and they try to fill you up on beans, yellow cheese, and rice.

I’m not sure what pink beans are; I’d call Peruanos white beans, and they seem to be predominant in Guanajuato which is pretty central.

The thing about refried beans isn’t that they’re special or not special. They start out as brothy beans, a big pot of them. Tomorrow they’re less brothy. In a couple of days add some oil, and continue to heat them up and serve them until they’re gone. Refried beans are the result of the practical use of a big batch of beans.

We’ve imported refried beans as a false friend. They’re not really re-fried; in Spanish the meaning is more like well fried.

Rice or beans or both many times is just a matter of what is on hand. And it also depends on personal preference. I don’t care for beans served with seafood, here in Jalisco seafood is served with rice. But in parts of Baja California they even serve beans with lobster.

We eat rice often. But usually it is a side dish for what are called guisados caldosos, dishes that have their own sauce might be a way to describe them. Moles, pipian, cochinita, ropa vieja, chicharron or lengua en salsa verde, pollo al chiptle, etc.

But if there is a fresh pot of frijoles de la olla they will be served also. And there are many times both beans and rice are served together. My preference for brothy beans, as you call them, is the next day when the broth has thickened.

Boiled beans also serve as the base for different bean soups such as frijoles charros.

[kayaker]

@CBEscapee

Rice or beans or both many times is just a matter of what is on hand. And it also depends on personal preference. I don’t care for beans served with seafood, here in Jalisco seafood is served with rice. But in parts of Baja California they even serve beans with lobster.

We eat rice often. But usually it is a side dish for what are called guisados caldosos, dishes that have their own sauce might be a way to describe them. Moles, pipian, cochinita, ropa vieja, chicharron or lengua en salsa verde, pollo al chiptle, etc.

But if there is a fresh pot of frijoles de la olla they will be served also. And there are many times both beans and rice are served together. My preference for brothy beans, as you call them, is the next day when the broth has thickened.

Boiled beans also serve as the base for different bean soups such as frijoles charros.

Mmmmmmm, If I lived nearby I’d try to wrangle an invitation to dinner.