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re: Refried Beans for Fajitas?
Posted on 10/25/26 at 11:33 am to RetiredSaintsLsuFan
Posted on 10/25/26 at 11:33 am to RetiredSaintsLsuFan
Microwave Instructions 30 oz Rosalita Refried Beans
SPOON the canned beans into a microwaveable bowl.
ADD ½ cup of cream, milk, or half and half. Stir.
MICROWAVE for 1½ minutes.
REMOVE from the microwave. Then add your spices and stir.
RETURN to the microwave and heat for another 1½ minutes, or until the beans are hot and the cream can be easily stirred into them.
GARNISH and serve
I have used 2 percent milk.
SPOON the canned beans into a microwaveable bowl.
ADD ½ cup of cream, milk, or half and half. Stir.
MICROWAVE for 1½ minutes.
REMOVE from the microwave. Then add your spices and stir.
RETURN to the microwave and heat for another 1½ minutes, or until the beans are hot and the cream can be easily stirred into them.
GARNISH and serve
I have used 2 percent milk.
Posted on 10/25/26 at 3:34 pm to RetiredSaintsLsuFan
I know it’s not traditional refried beans but I just put a can of pinto beans into a sauce pan and add onions. Bring to simmer and mash with potato masher. Add chicken stocks to thin to my preference. Gives me the texture I desire from refried beans.
Posted on 10/26/26 at 2:46 am to Trout Bandit
quote:
Hydrogen Hydroxide actually
Akshually, while both are "correct" in their own way, dihydrogen monoxide is more accurate and follows conventional chemical naming more closely. Dihydrogen monoxide is essentially calling water an ionic base with free ions, which pure water is not. Water is just not an acid-base combination, and so dihydrogen monoxide is more "correct.",
Posted on 10/26/26 at 6:44 am to caro81
quote:
I know it’s not traditional refried beans but I just put a can of pinto beans into a sauce pan and add onions. Bring to simmer and mash with potato masher.
wife does the same but with ranch beans. drain the beans first, of course. hit them with a good bit of tajin seasoning. also not traditional but super tasty.
Posted on 10/26/26 at 9:49 am to RetiredSaintsLsuFan
If you have time (4-8 hours), ArnieTex on youtube has a very easy crockpot recipe for dried beans and then you put some manteca in a pan to fry them and mash them up. If you want to save time, those bags of beans are absolutely fine. Fry them in some manteca or butter and add stock or water to desired consistency.
Posted on 10/26/26 at 10:20 am to RetiredSaintsLsuFan
quote:
I tried buying refried beans in cans, but they are to thick. Is there a way to thin them some.
good bit of bacon fat and splash for chicken stock, if it comes out watery just cook it down a bit
or this with canned charro beans
Posted on 10/26/26 at 2:48 pm to RetiredSaintsLsuFan
quote:
did think about it, but was afraid it would turn it into something tasteless.
It doesnt....just add a little, stir... add a little more.....stir.... until you find the consistency you want
This post was edited on 10/26/26 at 2:49 pm
Posted on 11/3/26 at 5:17 am to RetiredSaintsLsuFan
quote:
I looked at Walmart today for Isadora, but they did not have any. I checked another Walmart and they have it.
I finally got around to having some fajitas. I found the Isadora beans and they worked great. I also picked up some seasoned peppers and onions at Sam's Club.
Posted on 11/3/26 at 7:53 am to RetiredSaintsLsuFan
kick it up a notch and slather your refried beans on a flour tortilla with some asadero cheese and throw those on your pit and char them and fold them over into little mini quesadillas. Then make your fajita tacos with those. My family destroys them. 
Posted on 11/5/26 at 8:03 am to Obtuse1
quote:further proof that I was a terrible student that just drifted thru.
Akshually, while both are "correct" in their own way, dihydrogen monoxide is more accurate and follows conventional chemical naming more closely. Dihydrogen monoxide is essentially calling water an ionic base with free ions, which pure water is not. Water is just not an acid-base combination, and so dihydrogen monoxide is more "correct.",
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