Why You Should Start Adding Milk To Your Refried Beans - Tasting Table (2024)

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Why You Should Start Adding Milk To Your Refried Beans - Tasting Table? ›

Milk makes refried beans creamy

About Canned Refried Beans Restaurant Style:

She'd toss a bit of butter in a pan, then just dump in the canned beans, and once hot and bubbly, stir in a bit of milk, a little if she wanted them thicker, a bit more for smoother and creamy.

I like to sprinkle in some taco seasoning, but you could add whatever spices you like — garlic powder, cumin, and chili powder are all good calls. Then, you mash the beans up directly in the pan and add just a little bit of vinegar at the end to really make the beans sing.

Add milk instead of water.

You'll see in the recipe below that I add milk, not water, to my refried beans. It's just enough to give them a creamier texture and a richer flavor. If you prefer non-dairy, just swap out the milk for water or even chicken or vegetable broth.

Why Do Restaurant Refried Beans Taste So Good? Most authentic Mexican restaurants use lard in their refried bean recipes which adds another layer of flavor and helps achieve the ideal creamy texture.

Milk makes refried beans creamy

This liquid can help make your beans smoother and taste richer. Once the beans are tender, it's time to fry them.

"To reduce the gas caused by eating beans, you can either soak them before eating them, which helps to draw out some of the gas-producing sugars, or cook them with kombu, a seaweed that contains the enzyme glutamic acid that helps to break down raffinose," says Kunik.

It's useful. All that starchy liquid will act as a natural thickener for soups, stews, and saucy dishes, making them instantly creamier. It's fast. Skip the draining and rinsing as well as extra thickening agents for a more streamlined experience.

Those aromatics in the pot will revolutionize the beans' final flavor. The aromatics I tend to use are onions, carrots, garlic, and celery, and then heartier, woodsy herbs, like rosemary, sage, and thyme, which marry beautifully with the earthy-sweet flavor of beans.

If your beans are still too watery after prolonged cooking and mashing, consider adding a thickener like cornstarch, all-purpose flour, or arrowroot. To do this, first, make a slurry of equal parts thickener and water, then slowly add it to your refried beans. They should thicken considerably.

Why is refried beans unhealthy? ›

Yet, since refried beans often contain added fat and salt, they may be higher in calories, saturated fat, and sodium than other beans. These factors may impair your weight loss goals, raise your risk of heart disease, and increase your blood pressure levels.

Beans are hard to digest due to two compounds - Lectins and oligosaccharides. Most beans contain plant compounds called lectins, a family of proteins known for targeting sugars in the body. High-lectin foods can cause gas, bloating, and cramping. These can include beans, legumes, grains, and nightshade vegetables.

Yet, since refried beans often contain added fat and salt, they may be higher in calories, saturated fat, and sodium than other beans. These factors may impair your weight loss goals, raise your risk of heart disease, and increase your blood pressure levels.

Cook, mashing the beans and adding more liquid as needed, until the mixture is thick and creamy. I like fairly smooth refried beans, so I typically add 1 to 1 1/2 cups bean broth and mash them well. If you prefer a chunkier texture, feel free to mash them less.

One can puree extra beans and incorporate them into the mix for a fiber-rich thickener. Onion and garlic, when finely minced and sautéed until soft, not only improve the flavor but also contribute to the overall thickness.