Can't wait to try this! I know my grandma would make frijoles for us all the time. I never tried and I def miss her. She came from Mexico, grew up in Texas. My fiance said his grandmas refried beans were the best he's ever had so I'm determined to start making them homemade. This is the perfect place to start. Thank you so much!
i married the only mexican in history who hated beans. i love beans. it didn't work out in texas we have "Casserole" brand dry pinto beans, and they have been pre-cleaned. and almost never have hard dirt clods or rocks. thanks for the recipe! 😃
Always like to see how someone else does a recipe before revisiting an old favorite. For refrieds, I love using the same manteca I use and save from making carnitas. Love that familiar porky flavor!
You crack me up! You're very cute. Always happy to learn an abuelita's recipe. I could eat pintos every day. You can't bust em. They are a gift from God.
The Tex-Mex queen always making great food definitely check out her book she has some great culture mixed drinks that would definitely blow your socks off 🔥💪💯
I was so interested to see that you don’t soak your beans overnight. Wouldn’t they cook faster? Love your kitchen and that beautiful top you are wearing💕
Everyone is different. My people are from Louisiana and we season our beans in the water over night so the beans soak up all the flavor. Its the total opposite in Creole cooking. If you've presoaked your beans overnight they won't take extra time to cook.
Hello from Canada ! Loved this recipe. so much I made two batches in one week. is there a difference between Tex - Mex cooking and regular Mexican cooking ? Thank you for helping me learn about and enjoy a whole new cuisine.
Mexican is regional. Tex-Mex is very similar to what you get in Northeastern Mexico, but it gets less similar as you move more South and inland. That being said, it's part of the stream of Mexican Americans are generally most familiar with (that being the Mexican food of people on the US-Mexican border)
>You can find them in the Latin foods section of your grocery store How far north of the Red River do you have to travel before pinto beans are no longer next to or across from the bags of rice?
Can't wait to try this! I know my grandma would make frijoles for us all the time. I never tried and I def miss her. She came from Mexico, grew up in Texas. My fiance said his grandmas refried beans were the best he's ever had so I'm determined to start making them homemade. This is the perfect place to start. Thank you so much!
❤ just found you and truly loving your channel ❤
great recipe... Ft. Worth Tx loves you
I love your kitchen.
i married the only mexican in history who hated beans. i love beans. it didn't work out
in texas we have "Casserole" brand dry pinto beans, and they have been pre-cleaned. and almost never have hard dirt clods or rocks.
thanks for the recipe! 😃
Your amazing I will subscribe❤️❤️🙏
Always like to see how someone else does a recipe before revisiting an old favorite. For refrieds, I love using the same manteca I use and save from making carnitas. Love that familiar porky flavor!
Amazing stuff. She’s a food god
Love your style of cooking everything looks fantastic 👌
You crack me up! You're very cute. Always happy to learn an abuelita's recipe. I could eat pintos every day. You can't bust em. They are a gift from God.
Love this!!
The Tex-Mex queen always making great food definitely check out her book she has some great culture mixed drinks that would definitely blow your socks off 🔥💪💯
I love your style of Mexican cooking!!!! 😀😀😀👍🏼👍🏼👍🏼🥳
Texmex not Mexican
Looks delicious 😋
Love this and love you!
I’m glad you mentioned not to add salt during the cooking.
I was so interested to see that you don’t soak your beans overnight. Wouldn’t they cook faster? Love your kitchen and that beautiful top you are wearing💕
Good tip,no salt while cooking beans. My Mom also did the same and I do the same, of course. Thank you😊
Looks great.
Loved your video & actually gonna try it tomo. Thank you
This looks so good. I need to try this recipe.
You should! Let us know how it goes :)
Looks so yummy. I love your take on this receipe.
Im from San Anto and moved to Las Vegas, I miss my breakfast tacos like i lost a family member.
Omg your kitchen is so cute
Yummm yummm delicious
Everyone is different. My people are from Louisiana and we season our beans in the water over night so the beans soak up all the flavor. Its the total opposite in Creole cooking. If you've presoaked your beans overnight they won't take extra time to cook.
Hello from Canada ! Loved this recipe. so much I made two batches in one week. is there a difference between Tex - Mex cooking and regular Mexican cooking ? Thank you for helping me learn about and enjoy a whole new cuisine.
Mexican is regional. Tex-Mex is very similar to what you get in Northeastern Mexico, but it gets less similar as you move more South and inland. That being said, it's part of the stream of Mexican Americans are generally most familiar with (that being the Mexican food of people on the US-Mexican border)
Yes very different
Thanks for the tips and tricks. Bacon fat never goes to waste in my house lol, but where did you get that black pan\ pot from ?
>You can find them in the Latin foods section of your grocery store
How far north of the Red River do you have to travel before pinto beans are no longer next to or across from the bags of rice?
I've always rated restaurants on refried beans. If they can't get those right, then the rest probably ain't right either lol
Do you have a chile con carne recipe?
Yes it's coming soon!
Epazote?
What is your name Tex Mex Queen
Takes some people to long to learn that about salt
That's the Ramirez cook their beans not the Rodriguez jk lol that ain't my grandma s beans 🤣
If you're not using lard and instead using bacon you're making bacon beans not refried.
We use bacon grease in Texas hence texmex cooking
Tex Mex?
It's Mexican, or it's not!
It's texmex
Do not add nitrites from cured bacon to your beans. Use nitrite-free pork fat at least. You could render the fat from pork belly.
Some markets sell pork fat and you can make lard from that
what do you do with the bacon? why not just chop it up and add it in?