Low-salt refried beans??

[david_42]

Love frijoles refritos, but it seems like every commercial offering has a day's worth of salt per serving. I've made some myself and, sure enough, unless you load them up with salt they are about as tasty as tofu. I've tried adding onion, garlic, chili powder, etc. But only high-salt additions help. Any good recipes?

 

[JesseRC]

soak them over night. Cook them slow with pinto bean seasoning and ham hocks or bacon slices. 30 minutes before they are done , add a can of Rotel. I also add cilantro. Now for refried beans. They are usually best after they've been refrigerated a few days. Then just heat up a pan with oil (pork lard is preferred) and mash away.

 

[Brewing Clamper]

Every now and then, when I feel I've been good for a while, meaning I haven't eaten crappy food, I'll use saved bacon fat for my beans... man that's the best stuff ever! Or, I'll fry up some Mexican Chorizo and when it's nice & crumbly, add the beans and fry some more!

 

[JesseRC]

Yup, you cannot beat the taste of mexican chorizo and beans. I cant believe they actually charge more to get a bean , chorizo and cheese taco

 

[Chad]

I also use rendered bacon fat for my refried beans. I don't know that you're doing any better replacing salt with fat, but it does work. For a real treat start with Rio Zape, pinto or just about any other bean from Rancho Gordo. They grow heirloom beans that are better than anything you've ever tasted.

Chad

 

[pen25]

for me i always supplement with mexican cheese. yum. the white kind.

you dont need to add allot of salt. but yes pinto beans are pretty tasteless. as a side note. dont salt in the beginning. add salt the last 15 or 20 min. it will make the bean tender and easier to mash.

 

[david_42]

Bacon fat is tasty, but it is still high salt. I guess I'll just use more salsa. At least I can get some locally that is fresh and lightly salted.

High blood pressure is a PITA.

 

[homebrewer_99]

I Hear you about the blood pressure.

I actually mis-read the thread, but just in case...if you have a soup that is too salty take a raw potato, peel, cut in half, place in pot for 15-20 mins and remove. The potato will leech some of the salt out.

 

[Chad]

Bacon fat is tasty, but it is still high salt. I guess I'll just use more salsa. At least I can get some locally that is fresh and lightly salted.

High blood pressure is a PITA.

I've got high blood pressure too. You do know that only about 8% of the population is salt sensitive, right? Not all of us who have high blood pressure react badly to salt. The advice to cut back on salt does not apply to all, or even most, high blood pressure sufferers.

With that said, if you cure your own bacon you can control exactly how much salt is in your bacon fat. So there ya go, another hobby! . It is remarkably easy to do. I've got several vacuum sealed packages of home-cured applewood smoked fatty bacon that I use specifically for rendering for cooking. It's marvelous. That batch was from heritage breed Ossabaw Island hogs. I'm taking delivery this weekend of two 13-14 pound bellies from 100% pure Berkshire hogs that should make some amazing breakfast bacon.

Either way, definitely give Rancho Gordo beans a try. They'll change the way you think about beans.

Chad

 

[Chad]

Oh, and add a little toasted cumin to your refried beans.

Chad

 

[david_42]

I'm definitely salt-sensitive. One Tex-Mex or Indian meal can spike it 10 points.