My BF is a big beans fan, his reaction was, "Just feed it to me like I'm the foie gras duck." He also said, "Chef Frank is the one who pets his own cows, right?" :-D
@Black Guns Matter It is mostly: Latino is the single greatest identity farce in American History: It doesn't exist. It is based on some bullshit notion that speaking Spanish or Portuguese somehow puts you in some sort of unique identity class, which somehow oozes into your genetics and passes down generations, even if those generations have long abandoned Spanish or Portuguese. It's totally ridiculous.
As a mexican I can say that this is a solid recipe. Sometimes I like to add to chorizo or some pepper like a serrano to give a little extra flavor. If you like the pinto beans you'll love doing this with black beans.
My 4 year old daughter and I love your channel. She gets to choose one thing to watch before bed and she consistently picks this channel. You have replaced my little pony as her favorite show. The instructions are easy to follow and turn out great. Keep up the good work!
5 months and 56k+ subscribers already... I'm so happy Frank decided to start his own channel... I'm just waiting for him to invent his own camera and lighting ❤️
Mexicano here, i really like your takes on Mexican food, you really do it well. i didnt knew of the tortilla secret, never used bay leaf, now i do, they do give it a nice touch. keep it up, your videos are great!
Frank is the best! Thank you for teaching us. Other TH-cam chefs just tell you what to do but you explain why things are done and what purpose it serves for the recipe. You can see your passion for the craft. Keep on keeping on !
Thank you Frank for showing everything so clearly. Makes following a recipe so much easier. You are a great inspiration for people to cook. Salt and fat - food tastes so much better with them.
Hooray for refritos!!! 💜💜💜 One of my Mexican neighbors encouraged me to add chorizo to flavor the beans when we lived there a few years ago. Works well with kidney beans and black beans, too!!! 😋😋😋 Looking forward to trying the blackened onion addition in my next batch.
Nice, my wife is from Honduras and I make a similar refried beans and quickly learned the fat, salt is very important and i add it when I am refrying. I save my bacon fat and buy duck fat to infuse flavor as lard is kinda bland. I used to throw fat away but not now as i make refried beans once a week and it adds tons of flavor. I made chicken and noodles yesterday I skimmed the fat off the top of boiling chicken just for refried beans.
@@ProtoCookswithChefFrank 😂 yes indeed. Love your channel keep up the good work. Home cooks like myself need your professional advice and techniques all time. Well done 👍
Yum! I make my refried beans in the crock pot - only way I ever learned. Will have to try this method now! Thanks for mentioning alternatives to pork fat, that's really helpful for those of us who don't eat pork. I am learning so much from this channel. The onion cutting video was a total game changer for me!
He should name his channel to, The Proto-Calls. Becausd, he is like telling you how to cook and what to do to become a world class chef. To me it is a great idea based on my opinion. I hope he does it because it would be so cool.
Great recipe. Just finished a big serving thats a take on a family recipe of his. Biggest things we change is add some garlic and some salt pork (or this time bacon and it worked great, just don't go sweet, you want salty pork product) while boiling and break it down with the beans and they'll disintegrate leaving just the flavor and refried texture. The bay leaf and onions might go in the next batch, great tip. Also if you keep that "sacrificial" tortilla going to get crispy you have awesome tostadas, sprinkle with salt right after and I even eat it as a snack if we have leftovers with no beans.
Your videos are great. I’m constantly wondering about how you chose to have an induction element stove at home. I’d be interested to hear your thinking on this. Having grown up working in kitchens in high school and college I prefer gas to electric coil and usually induction coming in last place. Your background and what you chose for home would probably interest many. Thanks for the clear efforts you’re putting into this.
Love your recipes. You are clear and concise with not only your directions, but also the reasons for doing it a certain way. They have given me the courage to expand my home cooking experience. I have been wondering how you clean and sanitize your wooden chopping board, and if or when to replace one?
Do not throw away the rest of the cooking water! Season it, drop back a couple of beans to thicken and then serve it with boiled eggs, a ripe plantain and chopped fresh cheese (mozzarella also works). Finally shred your "sacrificial" tortilla.and add it on top.
Gonna try this. I've been eating a lot of beans to save money during lockdown. This looks great. I always love the refried beans is mexican restaurants
Hello Chef Frank, what are some of the most basic but necessary ingredients you should have in your kitchen at all times? Also, love your videos, I'm glad to find a chef that starts with the basics. I love cooking and want to go to school but have neither time nor money, so being able to learn basic skills is awesome. Thank you and keep up the good work!!! 😊
I make my refried beans almost this exact same way! I use epozote instead of bay leaf and toss in a mince jalapeno when mashing. I definitely agree with all the salt. Beans can go from really bland to awesome. I also love the corn tortilla "flavoring" trick and of course I love that it becomes a snack with salsa. Maybe I'll use 2! Yum!
Youu are an amazing person. I work in hospitality so I get to meet alot of chefs. I've heard from quite a few of them that most chefs have egos as big as Alaska. Do you find this true?
Awesome I've always wondered what refried beans are cause I've ever had them but I always see them used in lots of dishes. Interesting to see how they're made.
Hey Frank. Would you do a video showing how to take care of some kitchen utensils like pans and kettles, especially cast iron? I have wanted to get one but have heard that its difficult to take care off, which has made me hesitant.
Nah cast iron isn't difficult to care for at all, don't know why some people say that. I think most people just heard that sometime and keep repeating it. I mean do they need a little more effort than a basic steel pan, sure, but it's just a little. The benefits of cast iron are worth it.
The only real challenge with cast iron (or plain steel, also), before using season the pot/pan/whatever. You NEED to char some oil in it, a couple of times before using it for actual cooking. Cheap, low smoke point oil. Do this on a BBQ grill, outside if you can. Otherwise, remove the battery from your smoke detector first.
My Oaxacan friend's mom taught me to fry some hot pepper with it, like a jalapeno, but no caramelized onion. I've also seen Epazote used instead, which is bitter. So I'm picking up that you just want to stick to beans and lard, and add sweet, bitter and plant/herb notes to it?
I learned the hard way not to add salt at the beginning. My beans never got soft😥. Where I live we use sugar caramelized in vegetable oil instead of lard and add green seasonings, sort of like a sofrito. Classic side for Sunday lunch.
2 things: 1: Would you follow roughly the same process for refried black beans? 2: just watched the 1 pan roasted chicken. How do you learn, as a chef, the timing to cook things and at what heat level?
funny watching your video while eating risotto bianco with spring onions made by following your risotto 101 video :P btw it's awesome , i would eat another plate but i would have heavy stomach afterwards so i am resisting :D
Cool to find you here....question, you say you can use canned beans, but how many cans would equal a pound of soaked beans....4, 6, 8...just wondering....Also, I'm assuming that you would drain the liquid and only use the beans.....
ProtoCooks with Chef Frank Well, I’ll have to try with a tortilla because the masa flour burnt a bit when i tried to scoop them out. The burnt masa was also subtle 😂
Greetings from Honduras chef! We are also big on refried beans over here but we use red kidney beans. You should check out some TH-cam videos on baleadas, it's the most popular dish over here and I'm sure you will like it.
Seriously?! 4 mins ago I finished make my own tacos without refried beans because I was being lazy. Oh well, at least I can watch it while I eat my sad beanless tacos.
Us mexicanos also like to add raw bacon to the beans as we're cooking them to flavor both the beans and the bean juice. You can also refry them in straight up bacon fat for some nice flavor.
Is "Needs Salt" a great motto? I thought you were the "Salt Master." A tshirt I would totally buy if I had the money: an Alfred Hitchcock Presents-like silhouette of Chef Frank. I'm picturing something minimal and stylized.
It took a white dude to make real refried beans. I literally just watched 2 Mexican chicks and Sam the cooking guy and neither one had it right. I'd add jalapeno to the onion but you did it right brother! (I don't really like cumin if some feel that's a necessity)
My BF is a big beans fan, his reaction was, "Just feed it to me like I'm the foie gras duck."
He also said, "Chef Frank is the one who pets his own cows, right?" :-D
Holy shit that made me laugh hard, I am definitely using that line.
I'm startin to realize Frank's white on the outside but his pallet and stomach are Mexican. 🤣🤣🤣 much love Frank!
Fun fact: Mexicans were considered White until the Mid-20th Century.
*palate
@@Wasserkaktus It was.... very arbitrary.
@Black Guns Matter Actually for the purposes of culture and genetics, they are mostly European.
@Black Guns Matter It is mostly: Latino is the single greatest identity farce in American History: It doesn't exist. It is based on some bullshit notion that speaking Spanish or Portuguese somehow puts you in some sort of unique identity class, which somehow oozes into your genetics and passes down generations, even if those generations have long abandoned Spanish or Portuguese. It's totally ridiculous.
As a mexican I can say that this is a solid recipe. Sometimes I like to add to chorizo or some pepper like a serrano to give a little extra flavor.
If you like the pinto beans you'll love doing this with black beans.
My 4 year old daughter and I love your channel. She gets to choose one thing to watch before bed and she consistently picks this channel. You have replaced my little pony as her favorite show. The instructions are easy to follow and turn out great. Keep up the good work!
That is so cool. Thanks for watching
That's really cute!! I hope she grows up to be an amazing chef!!!
Definitely one of the best cooking channels on youtube
Wow, thank you!
I watch these before going to bed. thank you. please don't stop creating.
Here, in Brazil, if someone offers me 'rice and beans' THIS is what I'm expectiong, at least. You're doing amazingly right buddy c:
Really? I'd have thought in Brazil you'd be expecting feijoada. Which I'd love to find a good recipe for making here in America.
You just saved me like literally 1-2k a year in bean and cheese breakfast tacos. Though that TC salsa ranch is hard to resist
Make a no tomato salsa, salt garlic cilantro onion jalapeño lime juice and blitz that up with some ranch. It’s pretty dang close
5 months and 56k+ subscribers already... I'm so happy Frank decided to start his own channel... I'm just waiting for him to invent his own camera and lighting ❤️
Chef Frank... you're channel is fast becoming my favourite. And I really wasn't expecting this. Superb content. Thank you.
Mexicano here, i really like your takes on Mexican food, you really do it well.
i didnt knew of the tortilla secret, never used bay leaf, now i do, they do give it a nice touch.
keep it up, your videos are great!
How about a “Needs Salt” apron!
we are working on that
@@ProtoCookswithChefFrank On the back, "Let my lard melt"
@Travers Kilroy Cooper Alvirez Who controls the spice controls the universe.
@@ProtoCookswithChefFrank beans recipe
Frank is the best! Thank you for teaching us. Other TH-cam chefs just tell you what to do but you explain why things are done and what purpose it serves for the recipe. You can see your passion for the craft. Keep on keeping on !
Thank you Frank for showing everything so clearly. Makes following a recipe so much easier. You are a great inspiration for people to cook. Salt and fat - food tastes so much better with them.
Hooray for refritos!!! 💜💜💜 One of my Mexican neighbors encouraged me to add chorizo to flavor the beans when we lived there a few years ago. Works well with kidney beans and black beans, too!!! 😋😋😋 Looking forward to trying the blackened onion addition in my next batch.
Nice, my wife is from Honduras and I make a similar refried beans and quickly learned the fat, salt is very important and i add it when I am refrying. I save my bacon fat and buy duck fat to infuse flavor as lard is kinda bland. I used to throw fat away but not now as i make refried beans once a week and it adds tons of flavor. I made chicken and noodles yesterday I skimmed the fat off the top of boiling chicken just for refried beans.
I save fat as well. Chicken, duck, bacon. Drives my wife crazy.
@@ProtoCookswithChefFrank 😂 yes indeed. Love your channel keep up the good work. Home cooks like myself need your professional advice and techniques all time. Well done 👍
I'd love a video about your favorite pots, pans and kitchen ustensils!
Yum! I make my refried beans in the crock pot - only way I ever learned. Will have to try this method now! Thanks for mentioning alternatives to pork fat, that's really helpful for those of us who don't eat pork. I am learning so much from this channel. The onion cutting video was a total game changer for me!
He should name his channel to, The Proto-Calls. Becausd, he is like telling you how to cook and what to do to become a world class chef. To me it is a great idea based on my opinion. I hope he does it because it would be so cool.
Great recipe. Just finished a big serving thats a take on a family recipe of his. Biggest things we change is add some garlic and some salt pork (or this time bacon and it worked great, just don't go sweet, you want salty pork product) while boiling and break it down with the beans and they'll disintegrate leaving just the flavor and refried texture. The bay leaf and onions might go in the next batch, great tip. Also if you keep that "sacrificial" tortilla going to get crispy you have awesome tostadas, sprinkle with salt right after and I even eat it as a snack if we have leftovers with no beans.
Quickly becoming one of my favourite channels. Thanks Chef Frank!
Your videos are great. I’m constantly wondering about how you chose to have an induction element stove at home. I’d be interested to hear your thinking on this. Having grown up working in kitchens in high school and college I prefer gas to electric coil and usually induction coming in last place. Your background and what you chose for home would probably interest many. Thanks for the clear efforts you’re putting into this.
Love this video. Didn't ever think to freeze these... but now I have a deep freezer, pretty sure my husband will be thanking you soon 😊.
I was waiting for you to make a beans taco with that fried tortilla
Love your recipes. You are clear and concise with not only your directions, but also the reasons for doing it a certain way. They have given me the courage to expand my home cooking experience. I have been wondering how you clean and sanitize your wooden chopping board, and if or when to replace one?
Been wanting to make my own refried beans for a long time and now here's a reason to do so! Thanks Chef Frank!
Made this recipe, paired the beans with taco meat for burritos and it was beyond delicious!!! Thanks chef Frank.
Have you tested the difference with and without the tortilla?
We don't add black pepper, but it's ok. If you want something even better, add chorizo and serve with mexican manchego cheese and dip with nachos.
Sausages improve many things
Chorizo does make beans taste a million times better and so does pepper. My great abuelita use to ad pepper. Why not? It still makes it taste amazing!
@@TheSelena2721 mmm, I need to try the black pepper.
Thanks for the inspiration Frank, my household enjoyed this recipe tonight and everyone was pleased! :)
"Onion paper is gross." A quote for the ages.
Do not throw away the rest of the cooking water! Season it, drop back a couple of beans to thicken and then serve it with boiled eggs, a ripe plantain and chopped fresh cheese (mozzarella also works). Finally shred your "sacrificial" tortilla.and add it on top.
Thanks for the tip!
That actually sounds amazing!!
Man this is dope! Oh and bye the way, you are such a good CHEF and well, you are too underrated so imma share this vid😀!
Thanks
Gonna try this. I've been eating a lot of beans to save money during lockdown. This looks great. I always love the refried beans is mexican restaurants
Never even heard about the corn tortilla trick ever, but I can see it working. Will try it next time I do refried beans
Hope you enjoy
Hello Chef Frank, what are some of the most basic but necessary ingredients you should have in your kitchen at all times?
Also, love your videos, I'm glad to find a chef that starts with the basics. I love cooking and want to go to school but have neither time nor money, so being able to learn basic skills is awesome. Thank you and keep up the good work!!! 😊
I love your videos! There are some things I would have never tried to make myself, but you make them very approachable. Keep up the good work!
I make my refried beans almost this exact same way! I use epozote instead of bay leaf and toss in a mince jalapeno when mashing. I definitely agree with all the salt. Beans can go from really bland to awesome. I also love the corn tortilla "flavoring" trick and of course I love that it becomes a snack with salsa. Maybe I'll use 2! Yum!
Epazote is the way to go!
@@rolesare Ha ha! I'm just a gringa...pero me encanto la comida Mexicans!
Great recipe Frank it look great. I usually add a little bit of heat with a jalapeño or a serrano pepper. Cheers from Guadalajara.
I liked what you did with the onions, fabulous. You inspired...
Youu are an amazing person. I work in hospitality so I get to meet alot of chefs. I've heard from quite a few of them that most chefs have egos as big as Alaska. Do you find this true?
Chef: i got is antique potato masher, but imma use this high tech gadget
Me with a fork: alright.
Love ya chef. Want more complex guides
Never occurred to me to use an immersion blender. Brilliant!
Awesome I've always wondered what refried beans are cause I've ever had them but I always see them used in lots of dishes. Interesting to see how they're made.
Hey Frank. Would you do a video showing how to take care of some kitchen utensils like pans and kettles, especially cast iron? I have wanted to get one but have heard that its difficult to take care off, which has made me hesitant.
Nah cast iron isn't difficult to care for at all, don't know why some people say that. I think most people just heard that sometime and keep repeating it. I mean do they need a little more effort than a basic steel pan, sure, but it's just a little. The benefits of cast iron are worth it.
The only real challenge with cast iron (or plain steel, also), before using season the pot/pan/whatever. You NEED to char some oil in it, a couple of times before using it for actual cooking. Cheap, low smoke point oil. Do this on a BBQ grill, outside if you can. Otherwise, remove the battery from your smoke detector first.
Made it.
Delicious and easy.
i've said it many times before and ill say it again, you look like big show when you smile.
Whoa, he does! I never noticed that before.
🤯
My Oaxacan friend's mom taught me to fry some hot pepper with it, like a jalapeno, but no caramelized onion.
I've also seen Epazote used instead, which is bitter. So I'm picking up that you just want to stick to beans and lard, and add sweet, bitter and plant/herb notes to it?
You know you you are my favorite Frank. Don’t let me down!
Hey chef Frank throw one or two Chile de arbol in there than you’ll be Mexican lol. We love Fat and Chile. Good job! I watch you on BA now this. Nice!
Great technique.
I think my mom used to add chicken broth to her beans, they were so good!!!
Thanks for another great vid!
Also I made my own noodles for the first time as well as some pesto. It was a great dinner.
One of my local taquerias actually leaves the tortilla in with the refried beans throughout the whole process.
Awesome video!!! I love some refried beans... Thanks Frank.
That looks wonderful Chef Frank ! Thank you, will try this sometime!
Great vid. Thank you.
Glad you liked it!
I was looking for this the right way this video is going to be helpful thanks much!
Hey Frank, could you maybe do a series where you make food from countries around the world? Sounds like an interesting series.
I want this refried beans with Huevos rancheros or Divorciados 🤤🤤🤤🤤🤤🤤
Frank you're the man
I learned the hard way not to add salt at the beginning. My beans never got soft😥.
Where I live we use sugar caramelized in vegetable oil instead of lard and add green seasonings, sort of like a sofrito. Classic side for Sunday lunch.
And you posted this video on Taco Tuesday. Good thinking!
2 things:
1: Would you follow roughly the same process for refried black beans?
2: just watched the 1 pan roasted chicken. How do you learn, as a chef, the timing to cook things and at what heat level?
funny watching your video while eating risotto bianco with spring onions made by following your risotto 101 video :P btw it's awesome , i would eat another plate but i would have heavy stomach afterwards so i am resisting :D
Up the game by getting some rendered pork lard from a Mexican market.
Cool to find you here....question, you say you can use canned beans, but how many cans would equal a pound of soaked beans....4, 6, 8...just wondering....Also, I'm assuming that you would drain the liquid and only use the beans.....
I think 4 cans of beans would equal 1 pound of dry then cooked
What heat do you use to melt the lard and cook the onions?
Does the sacrificial tortilla works well or is it just like a subtle hint?
I don’t have any tortillas and don’t feel like making some, I’ll try to dump in some maza flour. Let’s hope for the best lol.
its subtle but worth it
ProtoCooks with Chef Frank Well, I’ll have to try with a tortilla because the masa flour burnt a bit when i tried to scoop them out. The burnt masa was also subtle 😂
Greetings from Honduras chef! We are also big on refried beans over here but we use red kidney beans. You should check out some TH-cam videos on baleadas, it's the most popular dish over here and I'm sure you will like it.
my good friend is from Honduras. ill have to make these for him.
Seriously?! 4 mins ago I finished make my own tacos without refried beans because I was being lazy. Oh well, at least I can watch it while I eat my sad beanless tacos.
Just curious... how would you do fat-free refried beans? For those of us with health issues.
Maybe use some chicken stock for flavor. You can broil the onions.
Are you planning on doing a video on homemade tortillas as well? You can't make the most out of your refried brands and carnitas without them!
Question? At 8:23, the beans looked kind of liquid-y; does that reduce down? (Yes, I am a complete gringo.)
Yes, definitely.
@@JorgeRTrevino Thank you kindly!
Yes. I cooked them down
Hey frank, could you maybe make a video about a nice steak diner with some French fries or something
Need to make Fideo with those new beans and use the day old ones for the refried.
How often do you oil your cutting board?
Did not see the video yet but i know it is gonna be good!
Don't skip ads people for the salt master
Us mexicanos also like to add raw bacon to the beans as we're cooking them to flavor both the beans and the bean juice. You can also refry them in straight up bacon fat for some nice flavor.
Keep it up Frank
Thank you for this recipe!! I can't wait to fill my freezer with refritos
Love this!
Looks good frank 😎
Add chorizo and some chipotle👌🏼👌🏼fireeee
When you reheat, do you reheat on the stove again? I assume microwave is a sin to you, but what about other methods as well?
Hi, cool vids I'll try this asap
What is the best fat to use if you want to make them vegetarian
Is "Needs Salt" a great motto? I thought you were the "Salt Master." A tshirt I would totally buy if I had the money: an Alfred Hitchcock Presents-like silhouette of Chef Frank. I'm picturing something minimal and stylized.
That’s exactly how I make refried beans
Really good stuff
This is how i feed my camera person 😂🤣🤪
Chef, when you soak your dried beans, do you add salt -- i.e. brine them?
I do not
I've always heard that salt slows the cooking of beans.
Cool beans.
If you reheat a re-fried bean, does it become a 3-fried bean?
Mexican secret: use avocado leaf instead of bay leaf. 🔥🔥🔥🔥
Can I use coconut oil?
Sure
definitely want some tacos now for this goodness. or am i just hungry. or both. definitely both
this reminds me of my grandma´s frijoles refritos, so good! she would add some serrano chile slices oh my!
It took a white dude to make real refried beans. I literally just watched 2 Mexican chicks and Sam the cooking guy and neither one had it right. I'd add jalapeno to the onion but you did it right brother! (I don't really like cumin if some feel that's a necessity)
Can you make famous foods from each country video?