PokeChop’s OMG Smoked Refried Beans
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I got the base for this recipe from Cowboy Kent Rollins. I added some items I thought would take these beans over the top as well as modified it to use the equipment I have. Improvise to fit your needs. These beans have a some “love” (good spice- not too hot at all) taste. If you are not a pepper fan, omit one Serrano and one Jalapeno pepper.
Note: Plan an afternoon for this one. Lots of prep and cooking. It’s worth it though!
WARNING: This recipe has ruined all other refried beans I’ve had since - They are that good!
Ingredients:
1.5 lb. pinto beans or black beans
8 c Hot water
4 c Chicken Broth
6 slices thick-cut bacon, cut into ½-inch pieces
2 medium to large sized yellow onion, large chopped
3 Serrano peppers, sliced
3 Jalapeno Peppers, sliced
3 medium dried ancho chilies, ground to powder (or 16g Ancho powder)
3 tablespoons of Mesquite seasoning
½ c. ground pumpkin seeds
2 tsp. garlic powder
6 Tbls. butter (divided even)
¾ c mayonnaise
¾ c sour cream
2 tsp. cumin
2 tsp. smoked paprika
2-3 tsp. Salt
2 ½ c. shredded sharp cheddar cheeseTo an Instant Pot add beans, chicken broth, water, bacon, 3 Tbls. butter, onions, peppers, pumpkin seeds, garlic powder, mesquite seasoning. Set pressure cook for 50 minutes.
When finished, drain well reserving bean water.Put beans in Ninja blender in two batches. Add “small” amount of bean juice if beans look dry. If making for fried bean burritos, then do not add any water unless absolutely necessary. Beans work better in burritos if they have less moisture. If making as a side, then you may want to add a little bean juice to get the real creamy texture. Whip beans until smooth.
Empty blender into 12SK Lodge skillet. Add the remaining 3 Tbls butter and stir in skillet. Put on your smoker for one hour at 225 degrees with lots of smoke. (Mesquite or Hickory wood recommended) Stir at the 30-minute mark. At the hour mark, remove beans from smoker.
Stir in the mayonnaise, sour cream, cumin and smoked paprika, and salt to taste. Mix well in the skillet.
Put skillet back in the smoker 10 minutes.
Remove from the smoker. Dump into bus tub. Cover with the cheddar cheese and stir. Let cool.
Once cooled, they ready to scoop for fried bean burritos. If making as a side, serve warm, topped with cheese and green onions, if desired.
This makes a lot of beans. You can vacuum pack or freezer bag the bean and put in the freezer to enjoy later.
Give them a try and let me know how you like them.
Fried Bean Burritos:
Place a scoop of beans in a tortilla (raw tortillas work best)
Fold over ends and roll tight.
Deep fry or air fry until crisp.Enjoy
-PokeChop
PokeChop sounds terrific, thank you for sharing.
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sounds good
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I got the base for this recipe from Cowboy Kent Rollins. I added some items I thought would take these beans over the top as well as modified it to use the equipment I have. Improvise to fit your needs. These beans have a some “love” (good spice- not too hot at all) taste. If you are not a pepper fan, omit one Serrano and one Jalapeno pepper.
Note: Plan an afternoon for this one. Lots of prep and cooking. It’s worth it though!
WARNING: This recipe has ruined all other refried beans I’ve had since - They are that good!
Ingredients:
1.5 lb. pinto beans or black beans
8 c Hot water
4 c Chicken Broth
6 slices thick-cut bacon, cut into ½-inch pieces
2 medium to large sized yellow onion, large chopped
3 Serrano peppers, sliced
3 Jalapeno Peppers, sliced
3 medium dried ancho chilies, ground to powder (or 16g Ancho powder)
3 tablespoons of Mesquite seasoning
½ c. ground pumpkin seeds
2 tsp. garlic powder
6 Tbls. butter (divided even)
¾ c mayonnaise
¾ c sour cream
2 tsp. cumin
2 tsp. smoked paprika
2-3 tsp. Salt
2 ½ c. shredded sharp cheddar cheeseTo an Instant Pot add beans, chicken broth, water, bacon, 3 Tbls. butter, onions, peppers, pumpkin seeds, garlic powder, mesquite seasoning. Set pressure cook for 50 minutes.
When finished, drain well reserving bean water.Put beans in Ninja blender in two batches. Add “small” amount of bean juice if beans look dry. If making for fried bean burritos, then do not add any water unless absolutely necessary. Beans work better in burritos if they have less moisture. If making as a side, then you may want to add a little bean juice to get the real creamy texture. Whip beans until smooth.
Empty blender into 12SK Lodge skillet. Add the remaining 3 Tbls butter and stir in skillet. Put on your smoker for one hour at 225 degrees with lots of smoke. (Mesquite or Hickory wood recommended) Stir at the 30-minute mark. At the hour mark, remove beans from smoker.
Stir in the mayonnaise, sour cream, cumin and smoked paprika, and salt to taste. Mix well in the skillet.
Put skillet back in the smoker 10 minutes.
Remove from the smoker. Dump into bus tub. Cover with the cheddar cheese and stir. Let cool.
Once cooled, they ready to scoop for fried bean burritos. If making as a side, serve warm, topped with cheese and green onions, if desired.
This makes a lot of beans. You can vacuum pack or freezer bag the bean and put in the freezer to enjoy later.
Give them a try and let me know how you like them.
Fried Bean Burritos:
Place a scoop of beans in a tortilla (raw tortillas work best)
Fold over ends and roll tight.
Deep fry or air fry until crisp.Enjoy
-PokeChop
PokeChop definitely gonna make this, thanks much
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PokeChop I have used Mr. Rollins recipe at camp several times and they are GUD, good!!
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YooperDog I also enjoy Cowboy Kent Rollins. Everyone of his recipes I’ve tried had been good. I really like the shrimp scampi with Green Hatch Chili wine.
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YooperDog I also enjoy Cowboy Kent Rollins. Everyone of his recipes I’ve tried had been good. I really like the shrimp scampi with Green Hatch Chili wine.
wdaly I recently watched his shrimp and cheesy grits. One of my wife’s favorite dishes, so I have been given the green light to try it over my recipe. He does remind me a bit of Justin Wilson when he gets going.
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wdaly I recently watched his shrimp and cheesy grits. One of my wife’s favorite dishes, so I have been given the green light to try it over my recipe. He does remind me a bit of Justin Wilson when he gets going.
YooperDog I love making Shrimp and Grits. The Grits also have a bit of Smoked Gouda in them and the sauce made with bacon, multi colored peppers, a little soy and garlic. Yikes, there goes my taste buds again. Here’s hoping your new version is a hit.
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YooperDog I also enjoy Cowboy Kent Rollins. Everyone of his recipes I’ve tried had been good. I really like the shrimp scampi with Green Hatch Chili wine.
-
I got the base for this recipe from Cowboy Kent Rollins. I added some items I thought would take these beans over the top as well as modified it to use the equipment I have. Improvise to fit your needs. These beans have a some “love” (good spice- not too hot at all) taste. If you are not a pepper fan, omit one Serrano and one Jalapeno pepper.
Note: Plan an afternoon for this one. Lots of prep and cooking. It’s worth it though!
WARNING: This recipe has ruined all other refried beans I’ve had since - They are that good!
Ingredients:
1.5 lb. pinto beans or black beans
8 c Hot water
4 c Chicken Broth
6 slices thick-cut bacon, cut into ½-inch pieces
2 medium to large sized yellow onion, large chopped
3 Serrano peppers, sliced
3 Jalapeno Peppers, sliced
3 medium dried ancho chilies, ground to powder (or 16g Ancho powder)
3 tablespoons of Mesquite seasoning
½ c. ground pumpkin seeds
2 tsp. garlic powder
6 Tbls. butter (divided even)
¾ c mayonnaise
¾ c sour cream
2 tsp. cumin
2 tsp. smoked paprika
2-3 tsp. Salt
2 ½ c. shredded sharp cheddar cheeseTo an Instant Pot add beans, chicken broth, water, bacon, 3 Tbls. butter, onions, peppers, pumpkin seeds, garlic powder, mesquite seasoning. Set pressure cook for 50 minutes.
When finished, drain well reserving bean water.Put beans in Ninja blender in two batches. Add “small” amount of bean juice if beans look dry. If making for fried bean burritos, then do not add any water unless absolutely necessary. Beans work better in burritos if they have less moisture. If making as a side, then you may want to add a little bean juice to get the real creamy texture. Whip beans until smooth.
Empty blender into 12SK Lodge skillet. Add the remaining 3 Tbls butter and stir in skillet. Put on your smoker for one hour at 225 degrees with lots of smoke. (Mesquite or Hickory wood recommended) Stir at the 30-minute mark. At the hour mark, remove beans from smoker.
Stir in the mayonnaise, sour cream, cumin and smoked paprika, and salt to taste. Mix well in the skillet.
Put skillet back in the smoker 10 minutes.
Remove from the smoker. Dump into bus tub. Cover with the cheddar cheese and stir. Let cool.
Once cooled, they ready to scoop for fried bean burritos. If making as a side, serve warm, topped with cheese and green onions, if desired.
This makes a lot of beans. You can vacuum pack or freezer bag the bean and put in the freezer to enjoy later.
Give them a try and let me know how you like them.
Fried Bean Burritos:
Place a scoop of beans in a tortilla (raw tortillas work best)
Fold over ends and roll tight.
Deep fry or air fry until crisp.Enjoy
-PokeChop
PokeChop thanks for sharing! I watch Kent Rollins all the time. This looks like a great recipe!
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PokeChop thanks for sharing! I watch Kent Rollins all the time. This looks like a great recipe!
ND Mike Ya, he’s good! I tried his recipe the first time. Came out awesome. I changed it up a bit to save some time as well as use ingredients easy for me to find. I also added a couple items to kick it up a couple notches… the smoke being one of them
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ND Mike Ya, he’s good! I tried his recipe the first time. Came out awesome. I changed it up a bit to save some time as well as use ingredients easy for me to find. I also added a couple items to kick it up a couple notches… the smoke being one of them
PokeChop sounds like a winner!
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