Rick Bayless Secret Weapons: Spicy, Garlicky Pintos

I've said before that you'll end up finding all kinds of useful ways to incorporate the garlicky punch of roasted mojo de ajo in your cooking. For me, that meant finding inspiration in one of the most common ingredients in the Mexican kitchen: beans. Rich in roasted garlic and sparked through with feisty arbol chiles, these frijoles pintos refritos will be perfect for smearing on a tortilla or as a side dish with enchiladas.

[WiglyWorm]

Imagine just using a metal potato masher on a non-stick pan casually without a care in the world. Someone's livin' the life.

[susanchristy]

Love these beans. I make my Rancho Gordo beans in very much the same way. Have tried this recipe with pintos, black, and ayocate morado. All delicious this way! Thanks Rancho Gordo for the yummy beans. Thanks, Rick, for the recipe!

[betsylindsay]

Keep ‘‘em coming, please. You are the best, Rick.

[SpecialKseZ]

These fast simple recipes with tons of flavor are great. I would love to see more recipes for that mojo de ajo because, let's be honest, garlic is king! Thank you again Rick!

[erichorning]

This secret weapon series started with a bang from green chili adobo and it keeps coming. Love this recipe. Thank you Rick for sending me down a new YouTube rabbit hole that is your video library, loving every minute (and taste) of it.

[richierey]

Very nice. Quick n easy. I do something similar. I do rinse the beans, not so much for the tin, but the oligosaccharides (fiber and complex sugars that cause gas). Caramelized Spanish onion, guajillo salsa, pinto beans. Same process. A bit more mild but super good and better than any restaurant.

I will have to try the garlic and chili de arbol. Looks amazing.

As always, you are my go-to for authentic Mexican cuisine.

Thank you Chef.

[FELIPEGARCIA-fkzx]

Awsome idea dry finelly chopped chile and roasted garlic and oil ..yummy!!. I'll do it right now!!!

[daphnepearce]

Rick! I've always been a frijoles snob. My measure of an excellent Mexican restaurant is just how good the beans are. My favorite place is a hole in the with excellent beans. :-) I really love this cheater method. No lard and lots of garlic. I'm going to get started with this and freeze them. Thank you!

[jannie]

Many thanks for helping to make my meals easy and delicious! This is the perfect flavor to add to beans, mellow fragrant garlic with that wondeful heat of chile. It does elevate the rest of the meal and adds more flavor to each bite of your main course! Perfect!

[bradcampbell]

That would be a full entree for me! Ok, maybe a tortilla on the side, and some diced onion. I need to go get a fresh head of garlic but I have everything else on hand to make this immediately...

[jerrydixon]

Homerun Chef! Quick, easy, and delicious! I can’t wait to try these!

[bradh]

Sounds fantastic can't wait to try it. Thank you Rick

[greghanlon]

Thanks Rick... you always teach me something worthwhile.

[jhwk]

This recipe and that garlic oil has become a staple in our home. Highest recommendation to make your life just a little better.

[isidramares]

Thank you Mr Rick I love what you did with the garlic have a great day and thank you again

[markbell]

Like the full recipes, but also like the short preps. I had make the 'Roasted Garlic Mojo' from a few months ago and so the 'Spicy, Garlicky Pintos' was perfect. What I like about the short preps is at the end of the day, literally just before bed, I can throw together (so to speak) something to incorporate into meals for a couple of days. We used the garlicky pintos to make tostadas, best ever, and tonight made a black bean version. Cheers

[AlexTrammellKnoxville]

These are the best pintos I've ever made. I've used so many different recipes and combinations of spices over the years but never been satisfied. Rick, you are truly a master for doing so much with just a few simple ingredients!

[noraherrera]

You’re the best chef how your explain every step by step is awesome

[veronicacalloway]

Ooooh my LORD, you always make me hungry

[yourdadsotherfamily]

I think you were mentioned in Adam Raguesas video recently about pickled onions. Glad you got on his big channel