When I first saw this recipe from Cowboy Kent, I started thinking, what does this "Cowboy" know about Mexican food and especially refried beans? I mean, having eaten my mom's refried beans for the past 50+ years, no way could this compare! Well, I was wrong, I have noticed some fellow Hispanic cooks out there in You Tube Land blasting the recipe because of the use of Mayo and Sour Cream, but guess what, this recipe is "No Joke"! My mom was Mexican and Dad Spanish and this seems to be a merging of the two, just like my mom's beans and it Rocks! I used butter during the initial fry along with some lard, when I blended in the Mayo and Sour Cream I became a little concerned because it was so light, but that Paprika and Cumin really helped richen the color and gave it several more layers of flavor that me and my family could not have enough of. Thanks for proving me wrong Cowboy Ken, I am anxious to try more of your delicious looking recipes, God Bless you, your family and of course our men and women serving at home and abroad...
What's important is fat and flavor. When I make refried beans, I use high fat ground beef (the meat and the rendered fat) to finish them off. You can use fat from anything. I'm sure the vegetarians even have some kind of alternative that they can use. However, the fat isn't just for the finish. The #1 mistake people make is cooking the beans in plain water. Fat and seasoning are absolutely critical for this stage. You want the beans to absorb flavor in this part of the process. On "authenticity", the most authentic way to make this dish is by using what you have on hand. Don't be afraid to use what you have available to you. There is a children's story about soup from a stone and that applies here. The beans are just a vehicle for flavor. Use whatever flavor you want. All of this being said, this dish can turn into a fat and salt monster. If you want to make it a little more healthy, use a 2:1 ratio of beans and brown rice. (making sure to be careful how much you start with because the volume will increase dramatically and overflow your pot) Happy cooking, everyone!
Our mom raised three children on a clerk's salary with "no" child support. We grew up eating beans (only beans) for dinner on more nights than I care to remember, but I loved them then and I love them still. We usually had some ketchup which helped. God provided. Because of watching this, I'm having beans for dinner. Thank you Kent Rollins!
It has taken us forever to try to make refried beans according to this recipe. My wife frowned at the idea of mayonnaise as an ingredient. Waiting to make this recipe was such a mistake. (my wife's words). These were as good as any refried beans I have had anywhere. I grew up in the Central Valley of California, and have had, what I consider to be, excellent refried beans. Thank you for sharing this recipe. This is how we will do it from now on. Addition: 6/17/23, No more canned refried beans for us. We have a family reunion in a couple of days and we know these beans are going to be a hit. Thank you for sharing all of the recipes. God bless.
I get it! In 1986 I met a lady in Carlsbad, New Mexico, to this day, I have never had better Mexican food. She was in her 70s before she started selling cooking and I never got the chance to stand by her side and watch her cook. You are honoring that man in Silver City by showing the world his cooking. I shall try this recipe. Thank you Mr Ken Rollins, Master Stage coach cook!!
We made these refried beans and they are awesome! Then we used the drained bean broth to make Refried Chicken Tortilla soup! Sauteed onion, bell pepper, jalapeno pepper, serrano pepper and poblano pepper. Added to bean broth, 2 cups chicken broth, diced chicken, undrained Rotel tomatoes, corn, garlic, chili powder, mesquite seasoning and cumin. Let low boil about 3 hours. Garnish each bowl with tortilla strips, cheese and a dollop of sour cream. It is heavenly!!
Well, Mr. Cowboy, never in a million years would I have ever thought I would put mayonnaise or sour cream in refried beans! But, since I already had my beans cooked, I gave this recipe a try. I didn't have dried chili peppers but I do have dried jalapenos. I can not believe how good these are! Very different from canned and restaurant refried beans. Thank you for the recipe. It's a keeper!
Usually the biggest issue with canned and/or restaurant style refried beans or any canned beans that taste different from homemade and/or authentic is that the beans original cook has been down by pressure cooking the beans and for the most part there is also almost always no salt or seasoning added at any time either. I finally figured that out when I pressure cooked some Pinto beans one time to save time. I do not like!!!!
Kent, left you a comment couple years ago on this after I made them for the first time. I messed up the recipe and they still came out tasty. Happy to say I've mastered the recipe now. It really is the best refried beans on the planet and they have become a household staple, I make them all the time. Great potluck addition too. They always blow people away, major crowd pleaser. Thanks again for sharing the recipe with us!
I just finished making and eating these refried beans. They are absolutely amazing! I used to go to a little Mexican restaurant where they had the best refried beans, then we moved and I’ve been missing them so much, not anymore! These are even better! Thanks so much.
@@mmontes15 Their recipie? I never tried avocado in my life then because looked gross. Since I tried it it's one of my favorite fruits. And I never tried avocado with mayo before. It doesn't sound right... Same as adding mayo to refried beans. I guess I will try the avocado with mayo part tomorrow since I have one ready to eat... And I will let you know. Even Melissa Gilbert ate it when she dined with us. Maybe she was too polite to complain?
@@zippitydodaday6037 who knows. I have an aversion to mayo tbh though. I will only use it in VERY limited circumstances and even then I'm very moderate with it. So there's no way I'm adding it to my homemade guac as I'm quite happy with the traditional way of making it. But yeah, let us know what you think if you do try it!
As an American born to Salvadoran and Mexican parents I have never tried putting mayo or sour cream in my beans. In this situation I certainly did and they taste fantastic. Thank you sir for the recipe.
The Mexicans from old Mexico always put cut up hotdogs in their beans. They cut up the hotdogs into pieces and add them to their beans. I’ve never had bad mexican beans. They always add enough water to start with and end up with the thick pink bean juice. Americans could take lessons on bean cooking from the Mexicans.
My grandmother, from Fort Sumner, New Mexico used to make tortillas, refried beans, green and red chili sauce for every meal. It was awesome. Never got her recipe, but I’m sure it was close to this. Thanks from SoCal!
Wow. Thank you for this. My dad owned a country/western bar in downtown Detroit back in the eighties and he had hired the best Mexican cook named Jesse. I spent many hours watching him and trying to absorb as much as I could. He made refried beans very, very close to this. He also made deep fried mini tacos which he made tortillas for. I learned a lot from him and he would have me help do prep and of course taste testing! I just discovered your videos today and have been binge watching lol. The snow is piling up outside right now but my kitchen is about to be toasty warm. Thank you again for taking the time.
Well I did a little cooking tonight. I am obsessed with Mexican food. I made chili verde, Mexican rice, and your amazing beans. Thank you for showing us another way to season the beans. I loved them. And the Mayo and sour cream was a good add in, really set it off.
As a Mexican I like this variation on traditional refried beans. To those complaining, even in México every family has a slightly different recipe for the same dish. This is no different. I will definitely be trying this out. Cheers Mr. Rollins.
I have never seen anyone adequately explain how to make refried beans until now. If you got this recipe in Silver City then that is the authenticity I am looking for. Thanks so much for sharing this one.
Firstly, you have to make this recipe, exactly as posted, it is AMAZING. I made this a second time as an experiment. Normally you cannot freeze mayo because the oil will separate. SO, I made this recipe and froze it in 16 oz containers. Two weeks later I thawed in the refrigerator and reheated on low heat. PERFECT, it may be even better and terms of blended flavors. So chef friends double this recipe and you will have great leftovers.
For refried beans whether you are going from scratch or heating up a can of rosarita refried is garlic cumin and paprika. This is the holy trinity for beans. And remember folks, Do not add salt to boiling beans it makes them tough. Salt once they are soft and ready for mashing. Great video kent! I will try the sour cream and mayo on my next batch.
When my wife and I go out for Mexican food she orders fajitas with Spanish rice and refried beans. She eats the fajitas and I mix the beans and rice into a dip and use the chips to make a meal. Thats all I want. I LOVE refried beans and Spanish rice!
I've kept this recipe video saved so I could make these refried beans and finally got to make them today. They were just as fabulous as I expected! I used your recipe for pinto beans, then converted part of them to refrieds, then used the refrieds to make tostadas. That would be baked corn tortillas, smear on some refrieds, cover with shredded lettuce, chopped tomato, shredded cheddar, and a drizzle of good salsa. I couldn't quit moanin' with pleasure! My tummy thanks you!
Oh my word! This was so good! And we got three meals out of this one recipe. With just the two of us at home now I gotta learn how to cut recipes down to size. But when she took the left overs and made up a big batch of burritos; we were set. The freezer will hold the rest until we eat 'em up. This was really good. We bought a round cast iron kettle called a Potjie; and man did it do a crackerjack job in cooking this recipe! Thanks again.
This is the first of your recipes I have tried. I only had kidney beans on hand and I overcooked the beans so it was much but everyone liked them. My grandson went for thirds. Thank you for making wholesome videos.
Love it! As a boy growing up in the era of cowboy movies galore, the cowboys always ate beans and often times straight from the skillet. I always loved seeing them do that. That started my love of eating beans. To this day I look forward to a bowl of beans. With cheese, onions and hot sauce, or just straight up beans if those other items aren't available. Thanks Kent!
My wife and I just made this recipe...we followed the recipe except for jalapeno peppers instead of cayenne, and we didn't have any cumin. By far these are the best refried beans I've ever had. After trying these beans I can never go back to the canned swill.
Out of all the brands of beans, Casserole is definitely the best! Never found a rock, and very few broken beans. In other brands I always find rocks, and up to a tablespoon of broken beans in just 2 cups of beans. Thank you, sir for letting people know about how good Casserole beans are!
Cowboy Kent - my family still loves this recipe. I’ve probably made this a dozen times since last year. We love it. Secret ingredient is your mesquite seasoning and the dried ancho chilies 🌶. Thank ya much sir!
My grandpa learnt while working on the railroad in texas to refry beans from the mex friends he made and I learnt to use left over beans and alittle grease and lots of black pepper in a iron skillet fried... best refried I ever eat.
Tonight I made Bon Appetit's chili colorado, Rick Bayless' garlic rice and good 'ol Kent Rollins' refried beans and guess what....my family said the refried beans were "to die for" while everything else was "really good." Thank you Kent and Shan for another great recipe! If I keep to your recipies, people are going to think that I know how to cook. Much love from California!!
Sour cream and mayo...it sounds like a winner. Will be making this recipe this week! Thank you Kent. I just love your choice of words. I feel that you should be a cartoon character. So entertaining!!!
I tried this fine dish Mr. Kent, and it was so good that it would make a bulldog hug a hound for a helping ! God bless you sir for these videos. Please keep em coming !
These were the BEST refried beans! @KentRollins you are the TRUTH!! I must admit I was looking at you side eyed when you said add mayo and sour cream but I went with it and it was GLORIOUS! Thanks Kent. Now I gotta go get me some Red River Ranch seasonings and your cookbooks😊
So glad I found your channel ! I remember seeing you on food network and you're a legit chef AND these are legit recipes! Thanks for making them/sharing them! Appreciate ya
I used to eat canned retried beans and then I found a recipe to make them homemade and decided to never buy canned again. This recipe from Kent is going to take them up several notches. Thank you Kent!!! Can’t wait to try this recipe, maybe with your Navajo Indian fry bread. YUMMO!!!
It's a Californian thing definitely not Texan I've lived in the Rio grande valley down in the deep South of Texas and I've never seen someone do like him. It's definitely a regional thing or a bastardized American version dunno. Every one cooks different. It's all good as long as it tastes great👌
@@johndowe7003 It's definitely not A Californian thing to use mayo or sour cream. I've never heard of this until now and here in California we use lard, oil or bacon grease to fry our beans. But to each their own as long as they are good.
I followed this recipe exact as shown and I absolutely LOVE IT. you can make a stand alone meal out of this with some queso fresco and tostados or flour tortillas & cheddar cheese
I’m watching this for the fourth time, about to start making refrieds Kents way. I let the video go all the way to the end every time. The outtakes are priceless.
Have made these several times; they're the best! I've started making a double batch and sticking a few containers of them in the freezer. Just finished off my last container; time to make another batch! I usually drink a cup of the bean juice, it's that darn good!
This is in reality cooking two styles of beans. Refried beans for me in my life were left over beans made for breakfast or tostadas. The pot was made for a few days worth of different bean dishes or sides. This guy is legit.
Just an update...made these delicious refried beans two days ago and ended up using the bean juice to make rice. Really, really delicious. Froze the leftovers now I'll see if the mayo seperates at thaw. All experimental. Also happy to see more subscribers, when I joined not long ago you were at 535k now just a month or so later over 100k more, people are jumpin' on the chuck wagon!
I really enjoy your cooking shows. By the way, I was raised in Silver City, NM in the 60's. Joined the Navy in '68. But my parents and brothers and sisters are still living their.
Now you did it.... One of the best breakfasts I ever had was in San Antonio and that was huevos rancheros. Once you have the refried beans you're about 70% there. Your bean recipe is the best I've ever seen. Please consider taking it all the way and show us how to do the rest. In the mean time there are many other uses for refried beans and I'm going to enjoy them all. Thanks, Kent and God bless you and yours.
Love your videos! I don't soak my beans, but I do add cold water as needed. Lowering the temperature and heating back up thickens the bean juice, but I live at 6000 ft. I love the leftover bean juice as gravy over fried potatoes. Delicious! Can't wait to try this recipe!
I made this, followed your instructions and it turned out AMAZING! You weren't kidding, best refritos I've ever eaten. The smoked chilis made the most difference. I bought new spices to try this. I just found your channel and I love your style and expertise. You are cookin' up all the good stuff I enjoyed growing up in East Texas! Can't decide what to try next!
Now I got a hankerin' for refried beans! I'm definitely trying this recipe. I lived my first 40 years in Texas (3rd generation Texan) but have lived in S. California since 2001. I like ANY type of good Mexican food, so I can't really pick a favorite. I do miss El Fenix in Dallas, though. Oh those sour cream chicken enchiladas were a bit of heaven on a hot plate!
I was born & raised in Dallas. From when I was a toddler to my teens my parents would take me& my brother to El fenix in downtown Dallas about once a month. What great times those where and a great restaurant. I'm 70 now. They just don't make um like they used to.
That looks pretty good, and might accidentally be a lot like I've made refries before. I don't think I've ever made them the same way trice though lol. The biggest difference for me, and the way my father taught me, started in living in an area sort of famous for lots of good bean farms and farmers, the North Platte river valley around the Wyobraska line. We ate beans often. I think my dad's favorite meal was ham hocks and beans, pintos and/or northerns, and he always made two or three times too many on purpose. After dinner, he would drain what was left and hunt out the bones from the hocks, then start adding stuff by what he found on hand (his ham and beans already had onion, garlic, salt pepper, and a few jalapinos), but that didn't stop him from adding more of those things, or cilantro, Tabasco or whatever brand was handy, diferent kinds of dried and crush or ground peppers, cumino etc. I've used lard and bacon grease, maybe even butter or margarine, just because I was out of lard or Crisco, but I never would of thought of mayo, and will try it soon. Like I said, I really can't say a recipe always changing it up like that, but I guarantee every single batch my father or I ever made was way better than any that ever came from a can. And yes we saved the juice too, it is awesome dipping sauce, for toast, tortillas, or corn bread, especially with a little more liquid fire added to it.
@@johndowe7003 I hardly ever cooked with bacon grease until I moved to the North Carolina mountains in 2012. I save all my bacon grease. Bacon fat has less saturated fat than butter. Fried eggs in a little bacon fat is amazing as well as roasted potatoes.
Dwayne Wladyka that soup from the beans add some warm tortillas and make them into little pieces and brake down some tostadas and you got yourself a delicious soup sir that what my family does and im hispanic
Pico de gallo, some sour mexican cream and a chunk of queso fresco. Add some green salsa and fresh tortillas, some time in my life I got that to survive.
It's true about learning to make your own refried beans, you can never go back to any premade junk. I started making my own about sixteen years ago and it's such a difference when you fix them up with a little extra spice with home made fresh tortillas. That's it, making some tomorrow. Thanks for the recipe Kent, I might have to try it out!
Just made it today in south Ontario Canada. It's getting cold and dark here, winter is coming and I NEEDED this comfort food! Toot toot to everyone that made it! Its delicious!
@@CowboyKentRollins I enjoyed it VERY much. You weren't kidding it is the BEST fried been ever. It will be a family favorite forever. Now I cant wait to check out your other recipes.
I miss Texas. I know your right on the Texas / Oklahoma border. I got an old friend or two in Childress. But I miss Texas. Love those petunia's and looks like rosemary in the background. I take it your wife prolly planted. But my kinfolk/ ancestors were cattlemen. I miss Texas. Good people. My mama could make some GOOD slow cooked beans too.. back in the day. Mmm Mmm Good. Thank you for this slow cooked bean recipe. I gotta try this.
Wow, didn't think about beans souring during the soaking process. I love that you use peppers, gives it that bite. I would use the butter like you do, don't like to use lard...my arteries are probably already clogged up. Real traditional refried beans Cowboy style!
Wow...what it takes to make 'good' refried beans. I won't be taking the Mexican restaurant down the street for granted anymore. 😁 love the outtakes. Shan gets so tickled.
This was awesome!!! I can’t wait to try this recipe out. Best cooking tutorial I’ve seen this year! This guy is like the cowboy uncle I always wanted lol He was so fun to watch! Can’t wait to see more videos 😄👍🏻👍🏻
Strauberry - You're the beautiful cowgirl wife I always wanted. I'm from Oklahoma like Kent is, but I can't cook as good as him. I can make a mean frozen pizza though and my banquet frozen dinners are the talk of the town.
I’m a new subscriber. Mexican born raised in the States. Call me a hybrid if you will. Been eyeballing most of your vids. But beforehand I want to say them cowboy vids lowkey inspired me. Cooking wise. And as a Mexican I want to add emphasis on all the Mexican inspired dishes. I watch them till the end. And I’m learning things that my mom and late grandma taught but never stuck. And I gotta say. If there has been negative comments from any Mexican peeps I’m here to offset them. I welcome your recipes. You’ve made a fan out of me. Merry Christmas sir
Very good authentic recipe. I made this recipe the other evening with the exception, i used fresh poblanos and jalapenos. I couldn't easily find dried ancho chilies. And i made one batch with and one without the sour cream and mayo. Both were a hit. Absolutley fantastic either way. The mayo and sour cream ones we definitely more like a bean dip. I made a few awesome bean and cheese burritos with some Monterey Jack cheese and they were unbelievable. Great video. A+++
Mr. Rollins, Ive never made refried beans before but I believe im gonna give this one a go. Try and stay cool this weekend.... Gonna hit 106 this Saturday here in North East Texas. God bless brother.
117 is the forecast Tuesday here in Mesa, Az. I can't take that kind of heat in my old age, I am glad my Kitchen is indoors with the AC lol. Thank you for the recipe I was trying to figure out how to make them, mine were a complete flop, now I am going to flip that with your recipe. Can't wait to try it. God Bless you and Shannon
I Love refried beans and they're looking soooo delicious... I can smell them from Oklahoma to here!!! Have a great weekend Frank from Bo-Be-Q BBQ Bremerhaven, Germany
I'm not Mexican, but I did live with a family from Mexico for over 7 years and they never cooked their beans like that. Like you said in the beginning, they sorted and washed their beans (I do too actually.) and then you get the beans in the pot with water. Cook until tender, adding water as you go and near the end of the cooking time, you put the salt in. If you put it in ahead of time, the beans don't cook right. Heat your skillet on medium-high and then right before your about to ladle the beans in, put some oil and let that get hot for a few seconds. Get a big ladle and scoop out some beans and the water they cooked in; Enough for the family, what you think they'll eat. We didn't use a potato smasher like what you have, we used an actual round frijol smasher with square holes that are actually small enough to get the job done fast. Sometimes we would caramelize some onions in another pan and add those in at the end. But that's it. What we didn't use, we would just keep the entire pot of beans in the fridge and ladle them out as needed. And we would never cook more than what we thought we could eat in a few days, Otherwise they don't taste as good.
When I first saw this recipe from Cowboy Kent, I started thinking, what does this "Cowboy" know about Mexican food and especially refried beans? I mean, having eaten my mom's refried beans for the past 50+ years, no way could this compare! Well, I was wrong, I have noticed some fellow Hispanic cooks out there in You Tube Land blasting the recipe because of the use of Mayo and Sour Cream, but guess what, this recipe is "No Joke"! My mom was Mexican and Dad Spanish and this seems to be a merging of the two, just like my mom's beans and it Rocks! I used butter during the initial fry along with some lard, when I blended in the Mayo and Sour Cream I became a little concerned because it was so light, but that Paprika and Cumin really helped richen the color and gave it several more layers of flavor that me and my family could not have enough of. Thanks for proving me wrong Cowboy Ken, I am anxious to try more of your delicious looking recipes, God Bless you, your family and of course our men and women serving at home and abroad...
Thanks so much Dave and God bless you as well
@@BigWaveDave1313 what
@@jacobhall979 he has been on the road for too long.
These look better than anything in a can! Yum!
What's important is fat and flavor. When I make refried beans, I use high fat ground beef (the meat and the rendered fat) to finish them off. You can use fat from anything. I'm sure the vegetarians even have some kind of alternative that they can use. However, the fat isn't just for the finish. The #1 mistake people make is cooking the beans in plain water. Fat and seasoning are absolutely critical for this stage. You want the beans to absorb flavor in this part of the process. On "authenticity", the most authentic way to make this dish is by using what you have on hand. Don't be afraid to use what you have available to you. There is a children's story about soup from a stone and that applies here. The beans are just a vehicle for flavor. Use whatever flavor you want. All of this being said, this dish can turn into a fat and salt monster. If you want to make it a little more healthy, use a 2:1 ratio of beans and brown rice. (making sure to be careful how much you start with because the volume will increase dramatically and overflow your pot) Happy cooking, everyone!
Our mom raised three children on a clerk's salary with "no" child support. We grew up eating beans (only beans) for dinner on more nights than I care to remember, but I loved them then and I love them still. We usually had some ketchup which helped. God provided. Because of watching this, I'm having beans for dinner. Thank you Kent Rollins!
Thank you Steve for taking time to watch
@@CowboyKentRollins Thank you for your reply Cowboy Kent Rollins.
It has taken us forever to try to make refried beans according to this recipe. My wife frowned at the idea of mayonnaise as an ingredient.
Waiting to make this recipe was such a mistake. (my wife's words).
These were as good as any refried beans I have had anywhere. I grew up in the Central Valley of California, and have had, what I consider to be, excellent refried beans.
Thank you for sharing this recipe. This is how we will do it from now on. Addition: 6/17/23, No more canned refried beans for us. We have a family reunion in a couple of days and we know these beans are going to be a hit. Thank you for sharing all of the recipes. God bless.
Since my wife got sick I have watched you over and over and I am learning to cook. This is great. Thank you so much.
Kudos to you for helping 🎉
I get it! In 1986 I met a lady in Carlsbad, New Mexico, to this day, I have never had better Mexican food. She was in her 70s before she started selling cooking and I never got the chance to stand by her side and watch her cook. You are honoring that man in Silver City by showing the world his cooking. I shall try this recipe. Thank you Mr Ken Rollins, Master Stage coach cook!!
We made these refried beans and they are awesome! Then we used the drained bean broth to make Refried Chicken Tortilla soup! Sauteed onion, bell pepper, jalapeno pepper, serrano pepper and poblano pepper. Added to bean broth, 2 cups chicken broth, diced chicken, undrained Rotel tomatoes, corn, garlic, chili powder, mesquite seasoning and cumin. Let low boil about 3 hours. Garnish each bowl with tortilla strips, cheese and a dollop of sour cream. It is heavenly!!
Now your making me hungry, Thank you for watching
By far the best refried beans I have ever tasted. Even my kids (who don't like beans) can't get enough. Thanks for this one Kent.
Thank Toby and glad y'all enjoyed
Well, Mr. Cowboy, never in a million years would I have ever thought I would put mayonnaise or sour cream in refried beans! But, since I already had my beans cooked, I gave this recipe a try. I didn't have dried chili peppers but I do have dried jalapenos. I can not believe how good these are! Very different from canned and restaurant refried beans. Thank you for the recipe. It's a keeper!
Thanks Ruby and glad you enjoyed and share the video with friends and neighbors
Usually the biggest issue with canned and/or restaurant style refried beans or any canned beans that taste different from homemade and/or authentic is that the beans original cook has been down by pressure cooking the beans and for the most part there is also almost always no salt or seasoning added at any time either. I finally figured that out when I pressure cooked some Pinto beans one time to save time. I do not like!!!!
Kent, left you a comment couple years ago on this after I made them for the first time. I messed up the recipe and they still came out tasty. Happy to say I've mastered the recipe now. It really is the best refried beans on the planet and they have become a household staple, I make them all the time. Great potluck addition too. They always blow people away, major crowd pleaser. Thanks again for sharing the recipe with us!
Glad everyone enjoyed and it is one of my favorites
I just finished making and eating these refried beans. They are absolutely amazing! I used to go to a little Mexican restaurant where they had the best refried beans, then we moved and I’ve been missing them so much, not anymore! These are even better! Thanks so much.
So glad you enjoyed they are one of my favorites
I boiled rice in the leftover liquid, added salt and a couple little cans of chopped green chile and it came out pretty good.
I'm Mexican and I've been eating beans my whole life and you sir make a mean refried beans. They look delicious.....👍
Do Mexican's ever put mayo in it? I've never heard of this.
One Mexican restaurant I worked in the mixed mayo with avocado for their guac
@@zippitydodaday6037 10:06 paradise city Kent Rollins Remix????
@@zippitydodaday6037 Jesus that's horrific!
@@mmontes15
Their recipie? I never tried avocado in my life then because looked gross.
Since I tried it it's one of my favorite fruits.
And I never tried avocado with mayo before. It doesn't sound right... Same as adding mayo to refried beans. I guess I will try the avocado with mayo part tomorrow since I have one ready to eat... And I will let you know.
Even Melissa Gilbert ate it when she dined with us. Maybe she was too polite to complain?
@@zippitydodaday6037 who knows. I have an aversion to mayo tbh though. I will only use it in VERY limited circumstances and even then I'm very moderate with it. So there's no way I'm adding it to my homemade guac as I'm quite happy with the traditional way of making it. But yeah, let us know what you think if you do try it!
As an American born to Salvadoran and Mexican parents I have never tried putting mayo or sour cream in my beans. In this situation I certainly did and they taste fantastic. Thank you sir for the recipe.
Glad you enjoyed
The Mexicans from old Mexico always put cut up hotdogs in their beans. They cut up the hotdogs into pieces and add them to their beans. I’ve never had bad mexican beans. They always add enough water to start with and end up with the thick pink bean juice. Americans could take lessons on bean cooking from the Mexicans.
I absolutely love all your recipes. Thank you, and greetings from Costa Rica
You are so welcome!
Im a Texican from the Rio Grand Valley and i garontee this clod hopper. Cooks real TexMex grub.
I love your one liners, they totally crack me up. “Don’t lose a finger in there, they don’t mix well!”
My 8 yr old & I were watching together. (Just found Kent) My son cracked up at this line!
Same! 😂
My grandmother, from Fort Sumner, New Mexico used to make tortillas, refried beans, green and red chili sauce for every meal. It was awesome. Never got her recipe, but I’m sure it was close to this. Thanks from SoCal!
Thanks Michael for watching and I would have liked to have met her
I think it's great that Kent does his cooking without blenders or food processors. Great channel
Thanks so much for watching
Wow. Thank you for this. My dad owned a country/western bar in downtown Detroit back in the eighties and he had hired the best Mexican cook named Jesse. I spent many hours watching him and trying to absorb as much as I could. He made refried beans very, very close to this. He also made deep fried mini tacos which he made tortillas for. I learned a lot from him and he would have me help do prep and of course taste testing! I just discovered your videos today and have been binge watching lol. The snow is piling up outside right now but my kitchen is about to be toasty warm. Thank you again for taking the time.
Thanks for watching
Hi, i am in corktown detroit
@@swdetroiter313 Hello neighbor!!
@@Camille-bc8eu yep you still down here? Im by bobcat bonnies
@@swdetroiter313 I'm still in Michigan but I live about 40 miles outside of Detroit now. But I go down there every chance I get. I love Detroit.
This guy is so fun to watch. My spirits are lifted just by watching him cook.
🎯🎯🤣
He is a hoot! I just cant figure out where to find the print recipe
Well I did a little cooking tonight. I am obsessed with Mexican food. I made chili verde, Mexican rice, and your amazing beans. Thank you for showing us another way to season the beans. I loved them. And the Mayo and sour cream was a good add in, really set it off.
As a Mexican I like this variation on traditional refried beans. To those complaining, even in México every family has a slightly different recipe for the same dish. This is no different. I will definitely be trying this out. Cheers Mr. Rollins.
Thanks so much Gilberto and we hope you enjoy
I have never seen anyone adequately explain how to make refried beans until now. If you got this recipe in Silver City then that is the authenticity I am looking for. Thanks so much for sharing this one.
Thank you for watching
Kent thanks for the effort & the patiance making these video's to teach the rest of the world some good old recipe, i really appreciate it.
Firstly, you have to make this recipe, exactly as posted, it is AMAZING. I made this a second time as an experiment. Normally you cannot freeze mayo because the oil will separate. SO, I made this recipe and froze it in 16 oz containers. Two weeks later I thawed in the refrigerator and reheated on low heat. PERFECT, it may be even better and terms of blended flavors. So chef friends double this recipe and you will have great leftovers.
Good to know, Thanks for watching
For refried beans whether you are going from scratch or heating up a can of rosarita refried is
garlic cumin and paprika. This is the holy trinity for beans. And remember folks, Do not add salt to boiling beans it makes them tough. Salt once they are soft and ready for mashing. Great video kent! I will try the sour cream and mayo on my next batch.
Hope you enjoy
When my wife and I go out for Mexican food she orders fajitas with Spanish rice and refried beans. She eats the fajitas and I mix the beans and rice into a dip and use the chips to make a meal. Thats all I want. I LOVE refried beans and Spanish rice!
I've kept this recipe video saved so I could make these refried beans and finally got to make them today. They were just as fabulous as I expected! I used your recipe for pinto beans, then converted part of them to refrieds, then used the refrieds to make tostadas. That would be baked corn tortillas, smear on some refrieds, cover with shredded lettuce, chopped tomato, shredded cheddar, and a drizzle of good salsa. I couldn't quit moanin' with pleasure! My tummy thanks you!
So glad everyone enjoyed
Oh my word! This was so good! And we got three meals out of this one recipe. With just the two of us at home now I gotta learn how to cut recipes down to size. But when she took the left overs and made up a big batch of burritos; we were set. The freezer will hold the rest until we eat 'em up. This was really good. We bought a round cast iron kettle called a Potjie; and man did it do a crackerjack job in cooking this recipe! Thanks again.
Our pleasure
This is the first of your recipes I have tried. I only had kidney beans on hand and I overcooked the beans so it was much but everyone liked them. My grandson went for thirds. Thank you for making wholesome videos.
Love it! As a boy growing up in the era of cowboy movies galore, the cowboys always ate beans and often times straight from the skillet. I always loved seeing them do that. That started my love of eating beans. To this day I look forward to a bowl of beans. With cheese, onions and hot sauce, or just straight up beans if those other items aren't available. Thanks Kent!
This is my new favorite chef. Honestly up there better than most food network chefs!! 10/10 recommend to all my friends!
My wife and I just made this recipe...we followed the recipe except for jalapeno peppers instead of cayenne, and we didn't have any cumin. By far these are the best refried beans I've ever had. After trying these beans I can never go back to the canned swill.
So glad y'all enjoyed and Thanks so much for watching and Happy New Year to you
I have really never watched many cooking shows. But I enjoy yours very much. Thank you for what you do.
Thank you for watching
Out of all the brands of beans, Casserole is definitely the best! Never found a rock, and very few broken beans. In other brands I always find rocks, and up to a tablespoon of broken beans in just 2 cups of beans. Thank you, sir for letting people know about how good Casserole beans are!
Good beans they are
I originally went on youtube to put on music while I shower. RUclips suggested this video, two hours later I still havent showered hahahahaha
that ain't a bad thing haha
junior1497 Happens to me too HaHa
It’s called the rabbit hole. I hope you’ve showered by now.
I'd rather fix good food, than smell pretty for other people.
RUclips is designed to be habit forming. Profits :/
I'm gonna copy this outdoor kitchen. Its so homey and nice!!
I haven't heard of a person with personality like this in a long time. It's very enlightening and somewhat charming.
Thanks for watching
Cowboy Kent - my family still loves this recipe. I’ve probably made this a dozen times since last year. We love it. Secret ingredient is your mesquite seasoning and the dried ancho chilies 🌶. Thank ya much sir!
So glad yall enjoyed and it is one of my favorites
My grandpa learnt while working on the railroad in texas to refry beans from the mex friends he made and I learnt to use left over beans and alittle grease and lots of black pepper in a iron skillet fried... best refried I ever eat.
Tonight I made Bon Appetit's chili colorado, Rick Bayless' garlic rice and good 'ol Kent Rollins' refried beans and guess what....my family said the refried beans were "to die for" while everything else was "really good." Thank you Kent and Shan for another great recipe! If I keep to your recipies, people are going to think that I know how to cook. Much love from California!!
So glad everyone enjoyed and Thanks for watching
Sour cream and mayo...it sounds like a winner. Will be making this recipe this week! Thank you Kent. I just love your choice of words. I feel that you should be a cartoon character. So entertaining!!!
Thanks Ana and we hope you enjoy
I tried this fine dish Mr. Kent, and it was so good that it would make a bulldog hug a hound for a helping ! God bless you sir for these videos. Please keep em coming !
Glad you enjoyed Harold and God Bless you as well
I found you by accident. Man im loving not only your recipes, but your personality and clear direction on how to whip up these recipes!!
These were the BEST refried beans! @KentRollins you are the TRUTH!! I must admit I was looking at you side eyed when you said add mayo and sour cream but I went with it and it was GLORIOUS! Thanks Kent. Now I gotta go get me some Red River Ranch seasonings and your cookbooks😊
So glad I found your channel ! I remember seeing you on food network and you're a legit chef AND these are legit recipes! Thanks for making them/sharing them! Appreciate ya
I used to eat canned retried beans and then I found a recipe to make them homemade and decided to never buy canned again. This recipe from Kent is going to take them up several notches. Thank you Kent!!! Can’t wait to try this recipe, maybe with your Navajo Indian fry bread. YUMMO!!!
I made these just as he said. Weird or not they were absolutely delicious. I will be keeping this one. Thanks kent!
My grandpa is an old school cowboy too and he cooks some of the best food I have ever tasted on his cast iron skillet
Shannon is a good video connoisseur. Love Kent ! But Shannon really is doing a great job. Thank you ! Keep up the great work young lady.
,,,never heard of mayonnaise and sour cream for refried beans down here in the Rio Grande Valley...you're a one of a kind Vaquero Kent!
It's a Californian thing definitely not Texan I've lived in the Rio grande valley down in the deep South of Texas and I've never seen someone do like him. It's definitely a regional thing or a bastardized American version dunno. Every one cooks different. It's all good as long as it tastes great👌
Que diria el VIEJO PAULINO de estos pinches frijoles pedorros.
@@armandomex1980 jajajaja literal, frijoles pedorros
@@johndowe7003 It's definitely not A Californian thing to use mayo or sour cream. I've never heard of this until now and here in California we use lard, oil or bacon grease to fry our beans. But to each their own as long as they are good.
@@armandomex1980Why don't you shut up, armando. You are dirting up the show with your cussing. Go somewhere else and cuss.
I followed this recipe exact as shown and I absolutely LOVE IT. you can make a stand alone meal out of this with some queso fresco and tostados or flour tortillas & cheddar cheese
I’m watching this for the fourth time, about to start making refrieds Kents way. I let the video go all the way to the end every time. The outtakes are priceless.
Hope you are enjoying the beans
I love you Cowboy Kent Rollins....I'm a California girl, but I love the way you talk....I could listen to you all day,,,
Thanks Sandy for taking time to watch
Have made these several times; they're the best!
I've started making a double batch and sticking a few containers of them in the freezer.
Just finished off my last container; time to make another batch!
I usually drink a cup of the bean juice, it's that darn good!
Made it. They are the best! He knows what he is talking about!
try refrying your beans with lard instead of butter youll
love them even more trust me!!!!
Truth.
Lard is HOLY unto the Lord in refried beans. Leave off the damn butter.
Which is how authentic retried beans was done.
Daisykp lard tastes disgusting!
Mary Davidson you just don’t know.
Just made this bean recipe, absolutely fabulous! Seasoned wonderfully! It is the best recipe that I've tried, thank you for sharing.
You are so welcome!
This is in reality cooking two styles of beans. Refried beans for me in my life were left over beans made for breakfast or tostadas. The pot was made for a few days worth of different bean dishes or sides. This guy is legit.
Just an update...made these delicious refried beans two days ago and ended up using the bean juice to make rice. Really, really delicious. Froze the leftovers now I'll see if the mayo seperates at thaw. All experimental. Also happy to see more subscribers, when I joined not long ago you were at 535k now just a month or so later over 100k more, people are jumpin' on the chuck wagon!
So glad you enjoyed and thanks for watching
Loved the Justin Wilson reference. I use to watch him as a kid when I spent the summers with my Grandparents.
Thanks for watching I miss Justin I do
7:08 - “According to the Waterbury and the sunshine and the angle of the spatulerrr” haha love it
hahahah... I heard that too... spatulerrrr. We need a Kent dikshunary we do
Best refried beans ive ever had. Thank you for the recipe good sir, i love it and my family loves it. Now time to cook that mexican rice
I really enjoy your cooking shows. By the way, I was raised in Silver City, NM in the 60's. Joined the Navy in '68. But my parents and brothers and sisters are still living their.
Well this is the first time I’ve seen their backyard. Oh and these beans do rock
Now you did it.... One of the best breakfasts I ever had was in San Antonio and that was huevos rancheros. Once you have the refried beans you're about 70% there. Your bean recipe is the best I've ever seen. Please consider taking it all the way and show us how to do the rest. In the mean time there are many other uses for refried beans and I'm going to enjoy them all. Thanks, Kent and God bless you and yours.
Thanks Jim and God bless you as well my friend
Love your videos! I don't soak my beans, but I do add cold water as needed. Lowering the temperature and heating back up thickens the bean juice, but I live at 6000 ft. I love the leftover bean juice as gravy over fried potatoes. Delicious! Can't wait to try this recipe!
Cowboy Kent, thank you sir! That's the first time I've seen refried beans made from scratch. I'm excited to try it!
Hope you enjoy Gary
I made this, followed your instructions and it turned out AMAZING! You weren't kidding, best refritos I've ever eaten. The smoked chilis made the most difference. I bought new spices to try this. I just found your channel and I love your style and expertise. You are cookin' up all the good stuff I enjoyed growing up in East Texas! Can't decide what to try next!
Thanks for watching and glad you enjoyed
The bane of my cooking existence is trying to cook beans. I'll try this recipe and get back with you. Thank you. Be blessed.
As soon as I saw dried beans in bags I knew these were going to be amazing
Now I got a hankerin' for refried beans! I'm definitely trying this recipe. I lived my first 40 years in Texas (3rd generation Texan) but have lived in S. California since 2001. I like ANY type of good Mexican food, so I can't really pick a favorite. I do miss El Fenix in Dallas, though. Oh those sour cream chicken enchiladas were a bit of heaven on a hot plate!
Also moved to California from Dallas. The lack of a good sour cream enchilada is a travesty out here.
I was born & raised in Dallas. From when I was a toddler to my teens my parents would take me& my brother to El fenix in downtown Dallas about once a month. What great times those where and a great restaurant. I'm 70 now. They just don't make um like they used to.
That looks pretty good, and might accidentally be a lot like I've made refries before. I don't think I've ever made them the same way trice though lol. The biggest difference for me, and the way my father taught me, started in living in an area sort of famous for lots of good bean farms and farmers, the North Platte river valley around the Wyobraska line. We ate beans often. I think my dad's favorite meal was ham hocks and beans, pintos and/or northerns, and he always made two or three times too many on purpose. After dinner, he would drain what was left and hunt out the bones from the hocks, then start adding stuff by what he found on hand (his ham and beans already had onion, garlic, salt pepper, and a few jalapinos), but that didn't stop him from adding more of those things, or cilantro, Tabasco or whatever brand was handy, diferent kinds of dried and crush or ground peppers, cumino etc. I've used lard and bacon grease, maybe even butter or margarine, just because I was out of lard or Crisco, but I never would of thought of mayo, and will try it soon. Like I said, I really can't say a recipe always changing it up like that, but I guarantee every single batch my father or I ever made was way better than any that ever came from a can. And yes we saved the juice too, it is awesome dipping sauce, for toast, tortillas, or corn bread, especially with a little more liquid fire added to it.
Thanks Brad so much for watching and Merry Christmas to you
Your analogies are priceless. You deserve a Food Network Channel.
Fantastic video, great recipe, the style and preparing is wonderful thank you Kent and shanon happy day to y'all everyday
Skip the mayo, add some Manteca and the world is something else! 👍🏻🇲🇽
I like bacon grease the most to make refried beans
@@johndowe7003 I hardly ever cooked with bacon grease until I moved to the North Carolina mountains in 2012. I save all my bacon grease. Bacon fat has less saturated fat than butter. Fried eggs in a little bacon fat is amazing as well as roasted potatoes.
@@auralharmony1 yup i cook with bacon grease every chance i get
@Bad Guacamole he's a gringo 😁 but a good cook so he's cool in my book👍
I think he uses butter cus it gives it a whole other flavor than lard
Lord, I miss living and eating in Texas. Thanks for the lesson and was glad to see your security/food critic beagle wander on by.
Thanks Kirk he is always on the job if cooking is taking place
That looks really tasty. That liquid from the pot would be really good in soup.
I do like some bean juice, thanks Dwayne for watching
Dwayne Wladyka that soup from the beans add some warm tortillas and make them into little pieces and brake down some tostadas and you got yourself a delicious soup sir that what my family does and im hispanic
@@mcrangelvlogs9396, I'm Italian and I do just that.
or sopped up with a piece of bread 😘
Pico de gallo, some sour mexican cream and a chunk of queso fresco. Add some green salsa and fresh tortillas, some time in my life I got that to survive.
Just made these and they are the best refried beans, I have tasted in my 58 years. Sorry Grandma from Mexico. I can't wait to have my kids try these.
Thanks Theresa I'm honored to hear that, and I bet your grandmother was a very fine cook
It's true about learning to make your own refried beans, you can never go back to any premade junk. I started making my own about sixteen years ago and it's such a difference when you fix them up with a little extra spice with home made fresh tortillas. That's it, making some tomorrow. Thanks for the recipe Kent, I might have to try it out!
Hope you enjoy
Never thought about adding sour cream or mayonnaise gonna try it though nothing better than good refried beans! Thanks for sharing with us!!!
The same reason why I only buy that brand beans...saves time on cleaning. Also my mom introduced me as well and I never looked back since.
Sour cream and mayonnaise that is Something I never tried in there. Brilliant Mr. Rollins!
Thanks Will
Just made it today in south Ontario Canada. It's getting cold and dark here, winter is coming and I NEEDED this comfort food!
Toot toot to everyone that made it! Its delicious!
Hope you enjoyed
@@CowboyKentRollins I enjoyed it VERY much. You weren't kidding it is the BEST fried been ever. It will be a family favorite forever. Now I cant wait to check out your other recipes.
Thanks so much
This recipe has transformed refried beans I had to something out of this world good. Thank you!
Glad you enjoyed
"Got any knife skills?" "Just one don't cut yourself"
I remember Justin Wilson! He was an old man the few times I watched him. He was great.
Ooooooooh WEEEEEEEEEE! I gar-RON-TEE!
Justin Wilson. "tell you what I'm gonna did".
Absolutely the best re-fried beans ever!!! Love your channel and your products!!!! Thank you so much!!!
Thanks and we are glad you enjoyed
Hey Kent and Shannon. You guys are the best! I am trying to make chili with refried kidney beans today. Thanks
Sounds good and hope you enjoy
I miss Texas. I know your right on the Texas / Oklahoma border. I got an old friend or two in Childress. But I miss Texas. Love those petunia's and looks like rosemary in the background. I take it your wife prolly planted. But my kinfolk/ ancestors were cattlemen. I miss Texas. Good people. My mama could make some GOOD slow cooked beans too.. back in the day. Mmm Mmm Good.
Thank you for this slow cooked bean recipe. I gotta try this.
Hope you enjoy and Childress is just right across the river
Wow, didn't think about beans souring during the soaking process. I love that you use peppers, gives it that bite. I would use the butter like you do, don't like to use lard...my arteries are probably already clogged up. Real traditional refried beans Cowboy style!
Melanie Renee are you an alien
Wow...what it takes to make 'good' refried beans. I won't be taking the Mexican restaurant down the street for granted anymore. 😁 love the outtakes. Shan gets so tickled.
This was awesome!!! I can’t wait to try this recipe out. Best cooking tutorial I’ve seen this year! This guy is like the cowboy uncle I always wanted lol He was so fun to watch! Can’t wait to see more videos 😄👍🏻👍🏻
Thanks for watching
Strauberry - You're the beautiful cowgirl wife I always wanted. I'm from Oklahoma like Kent is, but I can't cook as good as him. I can make a mean frozen pizza though and my banquet frozen dinners are the talk of the town.
I’m a new subscriber. Mexican born raised in the States. Call me a hybrid if you will. Been eyeballing most of your vids. But beforehand I want to say them cowboy vids lowkey inspired me. Cooking wise. And as a Mexican I want to add emphasis on all the Mexican inspired dishes. I watch them till the end. And I’m learning things that my mom and late grandma taught but never stuck. And I gotta say. If there has been negative comments from any Mexican peeps I’m here to offset them. I welcome your recipes. You’ve made a fan out of me. Merry Christmas sir
Thanks so much Nero for watching and Merry Christmas to you
Very good authentic recipe.
I made this recipe the other evening with the exception, i used fresh poblanos and jalapenos. I couldn't easily find dried ancho chilies. And i made one batch with and one without the sour cream and mayo. Both were a hit. Absolutley fantastic either way. The mayo and sour cream ones we definitely more like a bean dip.
I made a few awesome bean and cheese burritos with some Monterey Jack cheese and they were unbelievable.
Great video. A+++
Mr. Rollins, Ive never made refried beans before but I believe im gonna give this one a go. Try and stay cool this weekend.... Gonna hit 106 this Saturday here in North East Texas. God bless brother.
I hear you, red ants shade up about 11 am everyday, its 110 today Thanks for watching and God Bless you as well
117 is the forecast Tuesday here in Mesa, Az. I can't take that kind of heat in my old age, I am glad my Kitchen is indoors with the AC lol. Thank you for the recipe I was trying to figure out how to make them, mine were a complete flop, now I am going to flip that with your recipe. Can't wait to try it. God Bless you and Shannon
Man that looks good, Kent. Thanks for the recipe!
Thank you for watching
I Love refried beans and they're looking soooo delicious...
I can smell them from Oklahoma to here!!!
Have a great weekend
Frank from Bo-Be-Q BBQ Bremerhaven, Germany
Thanks my friend and hope you have a great weekend as well
"have you got any knife skills? Just got one, don't cut yourself"... Love it. Hello from Canada.
Howdy Phillip and thanks for taking time to watch
I'm not Mexican, but I did live with a family from Mexico for over 7 years and they never cooked their beans like that. Like you said in the beginning, they sorted and washed their beans (I do too actually.) and then you get the beans in the pot with water. Cook until tender, adding water as you go and near the end of the cooking time, you put the salt in. If you put it in ahead of time, the beans don't cook right. Heat your skillet on medium-high and then right before your about to ladle the beans in, put some oil and let that get hot for a few seconds. Get a big ladle and scoop out some beans and the water they cooked in; Enough for the family, what you think they'll eat. We didn't use a potato smasher like what you have, we used an actual round frijol smasher with square holes that are actually small enough to get the job done fast. Sometimes we would caramelize some onions in another pan and add those in at the end. But that's it. What we didn't use, we would just keep the entire pot of beans in the fridge and ladle them out as needed. And we would never cook more than what we thought we could eat in a few days, Otherwise they don't taste as good.