I to am from albuquerque. moved to california then to indiana. My grandma made the best pintos in the world i thought. Infact over the years we have tried so hard to figure out how grandma made her beans not only tender but had that rich creamy gravy to them. After watching this video I tried just like you said. OMG after 45 years I finaly figured out how she did them. This was grandma's recipe. I mean this from bottom of my heart Thank you so much for this video
I made your grandmother's beans the other day. As I said in my previous comment I was raised in NM and grew up on them. I'm in my 60's now. I can attest to anyone that reads this comment that these are the best pinto beans I've ever had in my life, period! You can take this recipe to the bank! I haven't lived in NM for decades and now live in California. As such, I don't have access to Fiesta brand (or other NM pinto beans) but I have discovered that Faraon brand beans (which can be found at Walmart) are pretty good. They do seem to cook a bit faster so be aware of that it you use those regarding the time. Mine took about 4 hours start to finish. I really hope you make more videos soon. Stacked enchiladas, red chili with pork, green chili stew, chili con carne, pozole, sopapillas (got to have the bear honey...), flour tortillas, etc. You're the real deal!
I was born in Albuquerque and raised in Santa Fe until I was 8-years-old. I'm in my 60's now. Beans were always a thing in our house. I remember sorting them for my dad when I was like 3 or 4. He ended up with about three beans left by the time I was done. I miss New Mexico every day but have no desire to go back because of the tourists now. People actually tied up horses to those horseheads on the poles when I lived there. Going back to the beans though, I use the same Revere Ware pot you do but mine's one size bigger. Never get a glass-top stove you'll find out how rounded your pot's bottom has become. I guess you could say I make (New) Mexican jumping beans nowadays. Cheers!
I can't even imagine going back now. I picture everyone there now wearing beanies with little propellers on them and sipping on iced lattes through a curly straw. @@gretchenk.2516
I grew up in santa fe and I miss the plaza cafes breakfast pinto beans sooo bad I don't know what was in it maybe ground beef but it was incredible please do a video
1st video I have seen where you can't see through your bean stock because they are creamy -- which is ideal. This is very similar to how my mom taught me how to make beans also, but you don't even have to smash them to get a beautiful, velvety & creamy stock. Also, it is about cooking them long enough so they will start to break down to make a creamy stock. and toward the last hour, turning the heat up enough to make sure the water and fat boil enough to emulsify the bean stock to get that delicious creamy stock, but making sure your beans are cooked with enough water though. Just don't walk away from your beans ever during this last hour and turn them often so they don't stick and end up burning. Delicious with chicos and Chili Caribe or Chili Verde! Especially delicious the next day with fried eggs for breakfast! Thanks for sharing your grandma's special beans -- they are beautiful & look delicious!
Yes, they need to be covered while simmering after they come to a boil. I have not done the refried yet. All you do is put them in a pan and cook on medium while smashing and stirring until you get the consistency you want. Thanks!😃
I don't make bean dip; that's not New Mexican. If you want to make refreid beans, just get a greased pan on medium heat, scoop the beans in there, mash and mix until it makes peaks. Voila
I didn't know that people didn't use lard or bacon to prepare beans. So I searched through other people's recipes and found out that they don't use lard or bacon. I'm 70 years old. We would always slaughter a pig when we went to visit my grandmother at her Mexican ranch. We helped her break down the pig. It was my job to melt the fat down to lard and make chicharones, while other family members did their own jobs. We all had something to do. I never had old beans until I had them at a Mexican restaurant here in the US. And I learned that this is what people here found acceptable. We always grew our own pinto bean plants. I use the old beans you buy at the store as seeds to grow my own plants for my own beans for the year. If you had young beans you would taste the difference right away. But, yes using anything other than lard or bacon makes a difference too. The age of the beans is the most important part. Young pinto beans are light in color. They darker the bean, the older they are. Old beans lose their flavor and are harder to cook until they are soft. Some people soak beans overnight to soften them. You don't have to soak or put baking soda if the beans are young. If you're going to buy pinto beans at the store, make sure they are still light in color. Avoid the darker beans.
I will try this recipe. I've been searching for that certain taste. I'm real close but not quite there yet. I assume that you do more than just mash the beans to make refried beans, which is what I eat. Is that video out yet?
It's almost that simple. All you do is heat a pan to medium heat. If you want to, add some lard, and then add, constantly stir and smash the beans until they start making peaks. I will get that video up here soon. Thank you for watching!
@@newmexicofood How’s that Refried Beans video coming? I made some for my kids a few weeks ago and it was the best we ever had, so I can’t wait to try your recipe. Instead of lard I used rendered pig fat from the grocery store.
I to am from albuquerque. moved to california then to indiana. My grandma made the best pintos in the world i thought. Infact over the years we have tried so hard to figure out how grandma made her beans not only tender but had that rich creamy gravy to them. After watching this video I tried just like you said. OMG after 45 years I finaly figured out how she did them. This was grandma's recipe. I mean this from bottom of my heart Thank you so much for this video
Thank you for telling me. I am pleased and proud that this helped you out. Thanks for watching!
I made your grandmother's beans the other day. As I said in my previous comment I was raised in NM and grew up on them. I'm in my 60's now. I can attest to anyone that reads this comment that these are the best pinto beans I've ever had in my life, period! You can take this recipe to the bank! I haven't lived in NM for decades and now live in California. As such, I don't have access to Fiesta brand (or other NM pinto beans) but I have discovered that Faraon brand beans (which can be found at Walmart) are pretty good. They do seem to cook a bit faster so be aware of that it you use those regarding the time. Mine took about 4 hours start to finish. I really hope you make more videos soon. Stacked enchiladas, red chili with pork, green chili stew, chili con carne, pozole, sopapillas (got to have the bear honey...), flour tortillas, etc. You're the real deal!
Made these today in Virginia with the chile sauce. Thank you so much. Please do more videos if you have time.
I’m in Texas and have been looking for a simple and authentic recipe, these look amazing, can’t wait to try them !
Thanks for being so specific in your preparation.
Best prep and cooking instructions I've found. Great job, simple, thorough. I need to get some lard next time.
You are my new hero ! Thanks so much 🙏❤️
Been looking for an authentic recipe. Thanks so much! Hope you do more videos. Thanks again.
Your beans not only looked delicious & creamy for such a simple recipe.
👍🏼👍🏼👍🏼👍🏼👍🏼
Looks great 👍👍
Thank you! Delicious.
This is the perfect way, as i have tried the soak method and compared the two methods and i love this way.
Yummy 😋 thank you so much! 😊
Thank you for this. I see your pot looks like grandma’s Revere Ware. Love it.
I'm so glad I found you
You are awesome I absolutely love the way you cook and I am going to follow your recipes
Thank you again
Thank you. I appreciate it very much. I hope you enjoy.
I was born in Albuquerque and raised in Santa Fe until I was 8-years-old. I'm in my 60's now. Beans were always a thing in our house. I remember sorting them for my dad when I was like 3 or 4. He ended up with about three beans left by the time I was done. I miss New Mexico every day but have no desire to go back because of the tourists now. People actually tied up horses to those horseheads on the poles when I lived there. Going back to the beans though, I use the same Revere Ware pot you do but mine's one size bigger. Never get a glass-top stove you'll find out how rounded your pot's bottom has become. I guess you could say I make (New) Mexican jumping beans nowadays. Cheers!
I can't even imagine going back now. I picture everyone there now wearing beanies with little propellers on them and sipping on iced lattes through a curly straw. @@gretchenk.2516
Just made them and they are delicious and tender. Thank you so much!
Awesome. I'm pleased to hear you like them!
All of your dishes look great. These pinto beans look better than any I have seen thus far.
I grew up in santa fe and I miss the plaza cafes breakfast pinto beans sooo bad I don't know what was in it maybe ground beef but it was incredible please do a video
Probably chorizo...?
Those look delicious! 😋 Thanks grandma.
Hope you enjoy
Many generations in my family are from New Mexico back to the early 1800's and we did eat with pieces of flour tortillas ..casitas:)
Thank you for sharing! ❤
Those beans look great I can't wait to try them. Also like the jazz music in the background right on👍
1st video I have seen where you can't see through your bean stock because they are creamy -- which is ideal. This is very similar to how my mom taught me how to make beans also, but you don't even have to smash them to get a beautiful, velvety & creamy stock. Also, it is about cooking them long enough so they will start to break down to make a creamy stock. and toward the last hour, turning the heat up enough to make sure the water and fat boil enough to emulsify the bean stock to get that delicious creamy stock, but making sure your beans are cooked with enough water though. Just don't walk away from your beans ever during this last hour and turn them often so they don't stick and end up burning. Delicious with chicos and Chili Caribe or Chili Verde! Especially delicious the next day with fried eggs for breakfast! Thanks for sharing your grandma's special beans -- they are beautiful & look delicious!
Good looking beans!!
Thank you!
Good video. I love NM cooking.
Thank you!
Did you cover the beans when you cook them? I ask because I am visually impaired. Did you do the recipe for refried beans?
Yes, they need to be covered while simmering after they come to a boil. I have not done the refried yet. All you do is put them in a pan and cook on medium while smashing and stirring until you get the consistency you want. Thanks!😃
These turn down heat and cover
Come back! Las Cruces girl here and like your style
How long should i cook the beans if I'm only making 1 pound?
Man how I'm craving pinto beans and some really hot red chile to put in em lol
New Mexican approved!
So how do you make the refried bean dip stuff
I don't make bean dip; that's not New Mexican. If you want to make refreid beans, just get a greased pan on medium heat, scoop the beans in there, mash and mix until it makes peaks. Voila
@@newmexicofood cool beans 😎
Thank you!
I didn't know that people didn't use lard or bacon to prepare beans. So I searched through other people's recipes and found out that they don't use lard or bacon. I'm 70 years old. We would always slaughter a pig when we went to visit my grandmother at her Mexican ranch. We helped her break down the pig. It was my job to melt the fat down to lard and make chicharones, while other family members did their own jobs. We all had something to do.
I never had old beans until I had them at a Mexican restaurant here in the US. And I learned that this is what people here found acceptable. We always grew our own pinto bean plants. I use the old beans you buy at the store as seeds to grow my own plants for my own beans for the year. If you had young beans you would taste the difference right away. But, yes using anything other than lard or bacon makes a difference too.
The age of the beans is the most important part. Young pinto beans are light in color. They darker the bean, the older they are. Old beans lose their flavor and are harder to cook until they are soft. Some people soak beans overnight to soften them. You don't have to soak or put baking soda if the beans are young. If you're going to buy pinto beans at the store, make sure they are still light in color. Avoid the darker beans.
I will try this recipe. I've been searching for that certain taste. I'm real close but not quite there yet. I assume that you do more than just mash the beans to make refried beans, which is what I eat. Is that video out yet?
It's almost that simple. All you do is heat a pan to medium heat. If you want to, add some lard, and then add, constantly stir and smash the beans until they start making peaks. I will get that video up here soon. Thank you for watching!
@@newmexicofood
How’s that Refried Beans video coming?
I made some for my kids a few weeks ago and it was the best we ever had, so I can’t wait to try your recipe.
Instead of lard I used rendered pig fat from the grocery store.
What does the lard do?
I'm New Mexican and I already knew that, been doing that all this time
Thank you. Great music too.
Greetings from Albuquque.
Cooking time will vary at the elevation you live at !!?
No, that's a common urban myth. I have made them at a mile high and right at sea level. Trust me, it's the same.
Elevation causes more problems with baking than cooking.
Yes,yes,yes,it takes longer in New Mex,than Calif.😂
Do you soak your beans? I’ve seen some recipes do that. Is that necessary?
No, the beans should not be soaked at all.
Yum!
Yes indeed. Thanks for watching!
What about broken beans?
If you use only "Casero" brand beans, you will have the best beans possible. There is a difference in the quality.
Sounds like Rollins or maybe Coltrane in the background
manteca makes it better
Yessssss finally ! Thank you sir