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LuvLoogie

(8,243 posts)

10. It depends on the application.

Reply to moniss (Original post)

Mon Sep 1, 2025, 01:33 PM

Sep 1

For enfrijoladas they should be like a creamy soup.

For tostadas they need to be spreadable. Not so moist they make the tostadas soggy. Not so stiff the tostadas breaks from you trying to spread the beans.

On the side, maybe a touch thicker.

In a taco dorado, perhaps even a little thicker.

I make about 2 lbs of beans at a time as frijoles de la jolla. I freeze about three 24oz containers and reserve the rest for the next few days.

Learn how to make a pot of frijoles de la jolla and you'll have the base for a variety of frijoles recipes.

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2 members have recommended this reply (displayed in chronological order):

moniss Kali

14 replies

= new reply since forum marked as read

Highlight:

How do you like your refried beans? [View all] moniss Sep 1 OP

In someone else's house lastlib Sep 1 #1

Nope not you. justaprogressive Sep 1 #2

Con chicos BoRaGard Sep 1 #3

Canned bucolic_frolic Sep 1 #4

I like to mix black beans with classical pinto refried beans--whether cooked from dried beans or canned hlthe2b Sep 1 #5

Sounds excellent and moniss Sep 1 #6

Sounds good! I'll try it.. hlthe2b Sep 1 #8

If markodochartaigh Sep 1 #7

In my belly with rice! GreenWave Sep 1 #9

It depends on the application. LuvLoogie Sep 1 #10

At El Palomar in Santa Cruz Oeditpus Rex Sep 1 #11

Slightly thick. miyazaki Sep 1 #12

In the garbage Coventina Sep 1 #13

I do like them creamy and not like peanut butter. Kali Sep 1 #14