So we decided to try this method instead of our traditional soak, cook, mash and thin the beans with water method. WHAT A DIFFERENCE! Instead of having to soak the beans overnight, then cook them etc. we had these on the table in 20 minutes!
I only made one change on the trial run of this. I live in Texas and we ALWAYS use Mexican Sour cream. It's easy enough to obtain here and it's tangy enough to give extra flavor. If you can't get that in your area, Daisy or house brand should work just fine. We used canned refried beans from one of our native son groceries here, HEB, and we used traditional beans made with lard instead of soy bean oil.
That to us gives it the flavor we love, and that sour cream from Mexico really hits the spot!
Even though we feed 20+ people every night, it's easy enough to adjust to that size of a crowd.
We're having them again tonight along with Carne Guisada, Restaurant Mexican Rice, and homemade flour tortillas. This is definitely our new way of making refried beans. And if you want, you can always fix it the way you like it, such as with bacon, onion, chopped jalapenos, etc.
We tried it first by the recipe, and maybe we'll enhance them tonight. Or maybe not.
