Refried Ayocote Blanco Beans with Green Chile Seasoning
There is something special about a good batch of refried beans, especially when you start with a bean that has as much character as Rancho Gordo's Ayocote Blanco. These large white heirloom beans have a creamy interior, a satisfying texture, and a mild, earthy flavor that makes them an excellent choice for refrying.
For this recipe, we're using Revolution Barbecue Bird Brine during the initial soak, followed by Revolution Barbecue Green Chile Seasoning in the slow cooker. The Bird Brine brings layers of seasoning beyond ordinary salt, while the Green Chile Seasoning adds the savory flavors of green chiles, garlic, onion, and spices.
What makes these refried beans different is the texture. Rather than mashing everything into a smooth paste, we're keeping one-third of the beans whole. That gives you a creamy base with tender beans throughout, something I particularly enjoy in a good homemade refried bean dish.
A little lard adds richness, and another helping of Green Chile Seasoning brings the flavor forward in the finished dish.
These beans make an excellent side for grilled chicken, carne asada, tacos, or just about anything coming off the grill.
Creamy Green Chile Refried White Beans
12
8 hours 15 minutes
3 hours 15 minutes
210
American
Side Dish
The secret to great refried beans starts long before they hit the skillet. Properly hydrated beans, a flavorful cooking liquid, and the right amount of fat all contribute to the finished texture and flavor.
Rancho Gordo Ayocote Blanco Beans are particularly well suited to this preparation. Their large size and creamy interior make them easy to mash while still allowing the whole beans to hold their shape.
We're using Revolution Barbecue Bird Brine in the soaking water because it contains more than salt. Its blend of seasonings contributes another dimension of flavor, although much of the brine remains behind when the soaking water is discarded.
Once the beans are hydrated, Revolution Barbecue Green Chile Seasoning goes into the slow cooker. This is where its green chile, garlic, onion, and spice flavors can develop throughout the cooking liquid and tender beans.
The final step is where the texture really comes together. Lard adds richness as two-thirds of the beans are mashed into a creamy base. The remaining third stays whole, giving every spoonful a combination of smooth and tender textures.
Ingredients
For Soaking
- 1 pound Rancho Gordo Ayocote Blanco Beans (or Great Northern Beans)
- 8 cups water
- 2 tablespoons Revolution Barbecue Bird Brine
For Slow Cooking
- 8 cups fresh water
- 2 tablespoons Revolution Barbecue Green Chile Seasoning
- 3 avocado leaves or bay leaves
For Refrying
- 4 cups cooked Ayocote Blanco Beans
- 2 cups cooked Ayocote Blanco Beans, reserved whole
- 4 tablespoons lard
- 2 teaspoons Revolution Barbecue Green Chile Seasoning
- Reserved bean cooking liquid, as needed
Directions
Soak the Beans: Place 1 pound of Rancho Gordo Ayocote Blanco Beans in a large bowl or container. Add 8 cups of water and 2 tablespoons of Revolution Barbecue Bird Brine. Stir to distribute the seasoning and allow the beans to soak for 8 hours.
Drain and Rinse: After soaking, drain the beans and discard the soaking liquid. Rinse the beans thoroughly under cool running water.
Prepare the Slow Cooker: Transfer the soaked beans to a slow cooker. Add 8 cups of fresh water, 2 tablespoons of Revolution Barbecue Green Chile Seasoning, and 3 avocado leaves or bay leaves. Stir gently to distribute the seasoning.
Cook the Beans: Cover and cook on LOW for approximately 3 hours, or until the beans are completely tender. The beans should have a creamy interior and yield easily when pressed with a fork. Cooking time may vary depending on the age of the beans and your slow cooker.
Reserve the Cooking Liquid: Remove and discard the avocado leaves or bay leaves. Using a slotted spoon, transfer the cooked beans to a separate bowl, reserving the cooking liquid. You should have approximately 6 cups of cooked beans.
Heat the Lard: Place a large, heavy-bottomed skillet over medium heat. Add 4 tablespoons of lard and allow it to melt completely.
Mash the Beans: Add 4 cups of cooked Ayocote Blanco Beans and 2 teaspoons of Revolution Barbecue Green Chile Seasoning to the skillet. Using a potato masher or the back of a sturdy spoon, mash the beans directly into the melted lard. Continue cooking and mashing until the beans develop a smooth, creamy consistency.
Adjust the Consistency: If the mashed beans become too thick, add small amounts of the reserved cooking liquid until you reach your desired consistency. The mashed beans should form a smooth, creamy base without becoming watery or grainy.
Fold in the Whole Beans: Add the remaining 2 cups of whole cooked beans to the skillet. Gently fold them into the creamy mashed beans, keeping the whole beans intact. Continue cooking until everything is heated through.
Serve: Remove from the heat and serve warm alongside your favorite grilled meats, tacos, enchiladas, or other Mexican-inspired dishes.
