This recipe was made so famous by John Armand Mitzewich, also known as Chef John. He is a very famous chef, born in the United States. The reason why his name is associated with this dish is that due to his added flavors, these Beans got a new twist making them more delicious.
Many people have a misconception that these beans are called refried beans because they are made from the double frying method, but they are wrong. The major reason for their name is that the name ‘refried beans’ came from a Spanish dish name ‘refritos’ which means well fried.
To make Chef John’s refried beans, put soaked beans with garlic, epazote, and cold water in a stockpot and cook for 2 hours. Add lard, onion and salt in a pan and cook until brown. Then, add serrano pepper and chipotle powder. Add the beans to this pan and mash them until desired consistency.
This was just a snippet of the complete recipe, which you’ll find going below. But before going to the complete recipe, let’s check out some other recipes by some famous chefs.
1. Patti LaBelle’s Macaroni and Cheese– Patti LaBelle’s macaroni and cheese has not one or two but seven different kinds of cheeses. All are combined together to give different textures and powerful flavor to the dish.
2. Chef Guy Fieri’s Trash Can Nachos– If you’re a fan of trash can nachos by chef Guy Fieri, then you’re in the right place. You can easily make these nachos at home in just 4 main steps.
3. Jamie Oliver’s Ricotta Fritters– Jamie Oliver’s ricotta fritters are the dream of every cheese lover. They are made with simple ingredients and the best part about these fritters are they are crispy on the outside yet creamy on the inside.
4. Jamie Oliver’s Crackin’ Crab Briks– Jamie Oliver’s recipe for the crackin’ crab briks is a perfect one to make for parties and dinner appetizers. The salad & salsa perfectly complements the crispy briks.
Chef John’s Refried Beans Recipe
- Large Skillet
- 1 pound Soaked Pinto Beans
- 4 Garlic Cloves
- ½ teaspoon Dried Epazote
- 8 cups Cold Water
For Refried Beans
- ½ cup Lard
- 1½ cups Diced Onions
- 2 teaspoons Kosher Salt
- 2 tablespoons Serrano Chili Pepper (minced)
- 1 teaspoon ground dried Chipotle Pepper
- In a stockpot, transfer the soaked beans with garlic, epazote, and cold water. Place the mixture over medium heat for 2 hours.
- In a large skillet, add lard to melt over medium heat with onions and salt. Cook until they turn brown for 15 minutes.
- After 15 minutes, add serrano pepper and chipotle powder, cook the mixture for another 1 minute.
- In the skillet transfer, beans and mash them with a potato masher.
- Combine the mixture accordingly. Mash the mixture vigorously until it reaches the preferred consistency. Add salt and mix.
- Put on a serving plate and serve.