Home made refried beans?!
Home made refried beans?
How do I make my own refried beans?
Answers:
Have you ever made "soup beans"or "pinto beans"? Same thing. After they are cooked and cooled, smash them up. Thats all there is to it.If you have never made beans, clean your beans(rinse well) let them soak over night. and they will swell. When you boil them in water they won't take as long to cook.Once they get boiling good, turn the heat down and let them cook till tender.They cook easier in a crock pot or slow cooker. Over night. Put them on low.Put a piece of fat back or ham or bacon( good size chunk) in for flavoring.Make sure they have plenty of water. Well need some salt to keep them from tasteing flat but not to much.
you take the beans your mom/wife/gf cooked the night before and put them in the microwave for 1:00minute BAM!
there good either way so screw it
whyd the pervert cross the road?
b/c he was following a sexy lady
Ingredients:
2 1/2 cups of dry pinto beans (about 1 lb or 450gm)
3 quarts of water
1/2 cup chopped onion (optional)
2 Tbsp pork lard, bacon fat, or olive oil (for vegetarian option)
1/4 cup water
Salt to taste
Cheddar cheese (optional)
1 Rinse the beans in water and remove any small stones, pieces of dirt, or bad beans.
2 Cook the beans in water.
Pressure Cooker method Put beans into a 4 quart pressure cooker with a 15 lb weight. Fill up the pressure cooker with water, up to the line that indicates the capacity for the pot. Cook for 30-35 minutes - until the beans are soft and the skins are barely breaking open.
Regular method Put beans into a pot and cover beans with at least 3 inches of water - about 3 quarts for 2 1/2 cups of dry beans. Bring to a boil and then lower heat to simmer, covered, for about 2 1/2 hours. The cooking time will vary depending on the batch of beans you have. The beans are done when they are soft and the skin is just beginning to break open.
Strain the beans from the cooking water.
3 Add the onions and lard/fat/oil to a wide, sturdy (not with a flimsy stick-free lining) frying pan on medium high heat. Cook onions until translucent. (Note the onions are optional, you can skip them if you want.) Add the strained beans and about a 1/4 cup of water to the pan. Using a potato masher, mash the beans in the pan, while you are cooking them, until they are a rough purée. Add more water if necessary to keep the fried beans from getting too dried out. Add salt to taste. Add a few slices of cheddar cheese, or some (1/2 cup) grated cheddar cheese if you want. When beans are heated through (and optional cheese melted) the beans are ready to serve.
Note that many recipes call for soaking the beans overnight and discarding the soaking liquid. We don't. We discard the cooking liquid and just add some water back into the frying pan when we are frying the beans.
Beans, beans good for your heart,
the more you eat them to more you fart.
2 (15 ounce) cans pinto beans, drained
4 tablespoons butter
1 teaspoon salt
1/4 cup salsa
1 cup cheddar cheese or Mexican blend cheese
Place first four ingredients in a medium sauce pan over medium heat.
Cook until the butter is melted and the ingredients are heated through.
Remove pan from the heat source, and add the cheese.
Mash all of the ingredients in the pan with a potato masher or beat with a hand-held mixer.
Add salt and pepper to taste.
"Traditional vegetarian refried beans that taste great with hardly any fat!"
12 servings
PREP TIME 15 Min
COOK TIME 4 Hrs 15 Min
READY IN 4 Hrs 30 Min
INGREDIENTS
* 1 pound dry pinto beans, rinsed
* 2 tablespoons minced garlic, divided
* 1 medium tomato, diced
* 2 tablespoons ground cumin
* 1 tablespoon chili powder
* 2 tablespoons olive oil
* salt to taste
DIRECTIONS
1. Place the beans in a large saucepan, and cover with an inch of water. Place over high heat, and bring to a boil. When the beans have come to a boil, drain, and return them to the same pot. Cover the beans with 2 inches of water, and stir in 1 tablespoon of garlic, the tomato, cumin, and chili powder. Bring to a boil over high heat, then reduce heat to low, and simmer until the beans are very soft, about 3 hours and 45 minutes, adding water as needed.
2. Once the beans have cooked, mash them with the remaining tablespoon of garlic, the oil, and salt to taste; use additional water as needed to achieve desired consistency. Place over low heat for 30 minutes, stirring occasionally. Serve.
Was going to give you my recipe but you already have several good ones. So you don't need mine but I can use the 2 points for answering. Thank you. LOL
I've posted my recipe from my book before but here it is for you. ENJOY!
Dutch oven Refried Beans
2 cups dried pinto beans
1 cup dried kidney beans
? cup dried black beans
6 cups water
1 can chicken broth
1 medium onion, diced
1 Tbs. dried oregano
? tsp. cumin
1 Tbs. fresh garlic, chopped
? cup mild to medium salsa
Salt and pepper to taste
2 Tbs. butter or lard
In a Dutch oven, combine beans, water, and chicken broth. Bring to a boil, and reduce heat to a slow boil, cover and cook for 2 to 3 hours, adding more liquid as needed. Uncover after beans are tender and continue cooking to reduce liquid, about 30 minutes. Add onion, garlic, oregano, and cumin. Simmer 15 to 30 minutes.
Pour off liquid until about 1 cup remains, then with a potato masher, mash the beans until mashed almost smooth. Add salsa and butter or lard, cook over low heat 5 to 10 minutes.
Serves 6 to 8
I love to enjoy traditional Mexican foods, with great refried beans as one of my favorites. Most refried bean recipes are loaded with fat (thus refried) for flavor. By adding salsa and using chicken broth, the fat in this recipe is greatly reduced and flavor is increased ten fold. Serve this recipe without mashing the beans, keeping the broth, and serving over a bowl of rice for a great beans and rice main course.
you take cooked pinto beans, mash them and recook them in a heavy skillet(cast iron is best) with manteca(lard) or butter in a pinch.