Hello everybody, it is me, Dave, welcome to my recipe page. Today, we’re going to make a distinctive dish, nan's refried beans. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Nan's Refried Beans is one of the most favored of current trending foods on earth. It is enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. Nan's Refried Beans is something which I’ve loved my entire life. They are fine and they look wonderful.
Refried beans (Spanish: frijoles refritos) is a dish of cooked and mashed beans and is a traditional staple of Mexican and Tex-Mex cuisine, although each cuisine has a different approach when making the dish. It's naturally gluten-free, vegetarian and can also be made vegan if you'd like. A simple combination of pinto beans, garlic, spices, and lime juice will give you refried beans in only "When you don't have all day to make refried beans and you can't stand the canned ones, these are.
To get started with this particular recipe, we have to prepare a few components. You can have nan's refried beans using 12 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Nan's Refried Beans:
- Get cold water to cover (see recipe)
- Get 3 cup dried pinto beans
- Prepare 8 cup double-rich beef broth (see NOTE above)
- Make ready 2 large onion, chopped
- Prepare 1 bay leaf
- Take 10 oz extra-sharp cheddar cheese, shredded
- Make ready salt, pepper and garlic powder
- Prepare optional garnish
- Take shredded cheese
- Make ready sour cream
- Take finely minced onion
- Get minced jalapeno pepper
Refried beans and other legumes are rich in complex carbohydrates, protein, potassium, iron, magnesium and folate. Refried beans provide both insoluble and soluble fiber. Jump to Recipe Jump to Video. After trying these, chances are you'll say bye to canned beans forever.
Instructions to make Nan's Refried Beans:
- Place the dried beans in a large bowl and cover with cold water. You want enough water to cover by about 3 inches because the beans will swell. Let sit for 8 hours or overnight.
- Bring to a boil, stirring occasionally, then reduce heat to medium and continue cooking for 90 minutes, uncovered, stirring every 20 minutes or so.
- Drain the beans. Place them in a large, heavy pot. I use a cast iron Dutch oven. Add the broth, onions and bay leaf. You're not adding any other seasonings because your homemade broth should be pretty flavorful. You'll taste for seasoning at the end of cooking.
- Reduce heat to medium-low and continue cooking, uncovered, for 2 hours, stirring occasionally, to reduce the liquid and concentrate the flavors.
- Reduce heat to low. Using an emersion stick blender or a potato masher (my preference), mash up the cooked beans while they're still in the cooking pot. Might seem like there's too much broth yet, but the beans will absorb more as they're mashed, plus you can cook them down further, if necessary, after mashing. Don't try to mash/blend them perfectly smooth; they're best a bit "lumpy".
- Stir in the 10 ounces of extra-sharp cheddar cheese. Taste for seasoning. If you think it needs salt, pepper or garlic powder, stir that in now. If the consistency is not as thick as you like, continue cooking over medium heat, uncovered, stirring, until they reach your desired consistency.
- Stir in the diced jalapeño peppers, to taste. I love the flavor, and I also add a bit of the liquid from the jar of jalapeño peppers. Start off with a little bit, stir, taste, and adjust to your preference.
- A WORD OF WARNING: All jarred jalapeño pepper slices aren't the same! I used to think they were, until a recent rushed trip to the supermarket taught me otherwise. They were out of the store brand I usually buy, so I grabbed the brand that was there (see photo). Diced a few and stirred them into my beans, along with some of the liquid from the jar, then tasted them for seasoning.
- To my horror, they were sweet! I grabbed the jar of peppers and read the ingredients list. Second, right after jalapeños, was high fructose corn syrup! I kid you not! Nasty tasting! DO NOT use these when making this recipe!! Sugar/corn syrup and jalapeños do NOT taste good together!
Homemade refried beans recipe with step-by-step instructions. Easier to make than you might think. Plus, they are far superior in flavor and texture to canned refried beans. Refried Beans - Beans, along with rice and corn, are one of the trilogies of Mexican cuisine, another one is tomatoes, peppers, and onion. What Americans call 'refried beans' are not really beans that have been fried more than The standard English-language name for this culinary concoction is "refried beans," a.
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