My world famous GOYA refried beans / soup base / bean dip

July 23, 2020, 02:36 PM

Someone in the forum had asked me about this recipe but I had never measured quantities of the ingredients. I made these refried beans yesterday and took the time to record the quantities.

Three 15.5 ounce cans GOYA Pinto Beans - one can fully drained, one can half-drained, and one can undrained.

One 14.5 ounce can Hunt's Fire Roasted Diced tomatoes (plain), drained

Three tablespoons Old El Paso Taco Seasoning Mix, Original. (you can buy the little packets of this stuff but that's a waste of money. Find the 6.5 ounce can. This is a far better value)

Three quarters of a cup yellow or sweet onion, diced (you don't have to be precise about this because the onion is going to get blended with all the other ingredients)

Half a cup chopped parley, curly leaf (don't use cilantro, because it overpowers the beans)

Half a cup corn oil (actually, just a bit over a half is what I use. Call it a bit less than 5/8 of a cup, but if you're trying to keep the calories down on this, use half a cup)

One tablespoon of your favorite hot sauce (I use Frank's)

A stick blender. This is absolutely essential for making this dish.

I use a three quart All-Clad sauce pan. If you use an inexpensive aluminum pan, be very careful to not burn your beans.
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Heat the corn oil in your sauce pan and add the diced onion. Let the onion fry a bit but you don't want too much color on the onions.

Add in the three cans of GOYA pinto beans and the can of diced tomatoes, along with the chopped parsley.

Use you stick blender to puree the mixture thoroughly, all the while keeping the pan on high heat. The reason you're leaving some but not all liquid from the canned items is that if this mixture has no excess liquid, you'll never get it blended, and if there's too much liquid in the pan, it will take you forever to reduce the mixture. Trust me, the amount of liquid I specify is correct.

Once you have the mixture blended, add in the taco seasoning mix and hot sauce, and stir. Notice, there is no additional salt in this recipe. You are making a reduction and the taco seasoning mix has plenty of salt. If you taste the mixture before you reduce it, it will taste like it needs salt. If you feel the need to adjust the seasoning, do so after you've reduced the mixture.

Once the mixture comes to a boil, reduce the heat to the lowest setting of your stovetop's burner. You may want to use the stick blender a second time to get any pieces of bean or onion you may have missed the first time around. At this point, you can use the mixture for a soup base. Just add a couple of cups of chicken broth and a couple of cups of water, add in corn, other vegetables, diced chicken, whatever you like. When I make soup out of this mixture, I crumble up a handful of corn chips in it.

To make the refried beans with this mixture, you will need to leave the pan on low heat for at least three hours, stirring the mixture every 15 or so minutes. The corn oil will help to keep the beans from burning but if you don't stir it every few minutes, you will burn them and the mixture will take forever to reduce.

If you want to make a bean dip out of this, you will likely find the right consistency after about an hour and a half on low heat, but to make frijoles out of the mixture will take at least three hours, perhaps a bit more depending upon your stove and your pan. Don't forget to stir. The mixture will coat the sides of your pan as you stir. Make sure to scrape this back down into the mixture at intervals.

You'll know when you've reduced this mixture enough. It will have the consistency of stiff mashed potatoes. Once you've got it reduced to this consistency, adjust the seasoning if you feel it needs it, but in all the times I've made these beans, I've never added any table salt. If anything at all, give the beans another dash of the taco seasoning mix.

Enjoy your GOYA frijoles!

July 23, 2020, 02:56 PM

lastmanstanding

Sounds most excellent! I've been looking for a reason to buy a stick blender and now I have one! Thanks for taking the time to post all the details!

July 24, 2020, 03:16 AM

Bytes

My wife made a batch of this last night. Good Lord, that is good stuff. It also smells great while it's cooking. Thanks for posting this recipe Para!

February 22, 2024, 06:45 PM

cyanide357

I missed this when it was posted, but it sounds great!

Just curious, is there a reason for corn oil over say lard (which I believe is also traditional)?

February 22, 2024, 06:55 PM

71 TRUCK

That sounds good.
Looks like I will have to make this.
Thanks for posting the recipe.

February 22, 2024, 06:57 PM

parabellum

quote:
Originally posted by cyanide357:
Just curious, is there a reason for corn oil over say lard (which I believe is also traditional)?

I don't keep any lard around, 'ceptin' my own.

February 22, 2024, 07:07 PM

chbibc

Thanks para! I'm going to try your recipe.