Try soaking the beans for a day before cooking in limed water. Mix 1 teaspoon of food grade calcium hydroxide (slaked lime) per 1 quart of water.
Rinse well before cooking so it doesn't alter the flavor.

Anonymous wrote:So, say I have a pound of beans. I have a crockpot or a rice cooker in which to slow cook said beans. Walk me through what you'd do. How much water; how much time; add what fat when; how much salt; add onion or garlic?

I tried making refried beans a few times pre-crock pot and it was a disaster and I haven't tried since.

I soak mine overnight in a large pan, covered in water. The next day I simmer them with a whole white onion, a few smashed garlic cloves, and about 4 dried guajillo peppers (take out seeds unless you want them spicy) add salt later in day. I simmer till very soft, drain them but keep some of the bean water to add back in to obtain the desired consistency when reheating. Remove onion, cloves and peppers. Add a couple tablespoons of lard (I use bacon grease if I have it because you'll need less salt ) throw beans back in pan and mash/heat. Add salt as desired. You may want to use a blender or mixer for some of them and keep some to hand mash since most people like some chunks. When reheating, add bean water for the consistency you want. Some people like them thick and some do not.
Good luck!

Fry them...then fry them again

As someone who has thought the same thing every time I make my own refried beans ("why arent they SMOOTHER?!"), this thread reminds me of those foods that, while they may seem simple, are best purchased or enjoyed when eating out. Canned refried beans are so good, and they can be purchased without preservatives (Trader Joe's beans are awesome), it's just not worth the effort...

Having said that, if I had an abuelita who would make me delicious pots of homemade refried beans...I'd be a happy muchacho!

Yeah, whenever I overcook my beans in the pressure cooker (not uncommon unfortunately) I freeze them labeled as "for refried beans". Then I just fry in bacon grease half an onion per 2 cups beans and mash as I cook. They aren't super smooth, but I would use an immersion blender it I wanted that. Also it helps to have them rather soupy at the start and to cook the water off as you go.

I'm not going to have this exactly, but I would do the following:
(1) soak the beans overnight;
(2) cook the beans in a pot or slow cooker for a long time, with a bunch of water and some crushed garlic cloves. Maybe some cumin. Maybe a chopped onion.
(3) Ideally, let the beans sit in the fridge for another day.
(4) Blend the beans mostly in a cuisinart or with a stick blender or whatever. Add salt to taste and more garlic powder and cumin if you think it needs it.
(5) Heat oil or bacon fat or crisco in a pan and fry the beans in that.
Refried beans are really supposed to be a dish made with leftover cooked whole beans. Like fried rice or something. So it's really a multi-day process.

I don't think you're cooking them enough.

Or try an immersion/stick blender.

So, say I have a pound of beans. I have a crockpot or a rice cooker in which to slow cook said beans. Walk me through what you'd do. How much water; how much time; add what fat when; how much salt; add onion or garlic?

I tried making refried beans a few times pre-crock pot and it was a disaster and I haven't tried since.

I also have this problem. I think sometimes its better if you make the beans in advance and let them sit for a day or two in the fridge before you try to blend them. That's what refried beans orginated as, anyway. I usually put them in the mini-cuisinart to blend them, and I agree that you need a little fat or at least a little broth to thin them out and make them creamy. Frying them in lard is the real old school way to do it .... but Crisco is the more vegetarian solution.

I cook the hell out of mine (like 36 hours in the crock pot) and then remove a few ladles of beans. I blend what's left in the pot with a stick blender and then add the remaining whole beans back.

Also make sure you're using some fat to help with texture (I use bacon grease).

I don't have this issue. I smash them with a potato masher and then cook them for awhile after that.

No one can resist my schweddy beans.

Anonymous wrote:When I have tried to make refried beans, there are tons of bean skins. Store bought refries seem very smooth. How do they get them that way? Do they blend them or somehow remove the bean skins?

I blend my beans.

Maybe you're not cooking them until they're soft enough. I've done homemade ones and they need to be really soft and you need to mash about 2/3 - 3/4 of them until fairly smooth, then semi-mash the remaining portion (depending on how chunky you want it).

When I have tried to make refried beans, there are tons of bean skins. Store bought refries seem very smooth. How do they get them that way? Do they blend them or somehow remove the bean skins?