Nan's Refried Beans
Nan's Refried Beans

Hello everybody, it is me, Dave, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, nan's refried beans. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Was searching for a quick recipe after I found I was out of canned refried beans. I halved the recipe, and DID use the liquid from the can (I used black beans, which were great). There wouldn't have been enough liquid otherwise.

Nan's Refried Beans is one of the most favored of recent trending meals on earth. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. Nan's Refried Beans is something which I’ve loved my entire life. They’re nice and they look wonderful.

To get started with this particular recipe, we must first prepare a few components. You can cook nan's refried beans using 12 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Nan's Refried Beans:
  1. Take cold water to cover (see recipe)
  2. Take 3 cup dried pinto beans
  3. Get 8 cup double-rich beef broth (see NOTE above)
  4. Take 2 large onion, chopped
  5. Make ready 1 bay leaf
  6. Take 10 oz extra-sharp cheddar cheese, shredded
  7. Make ready salt, pepper and garlic powder
  8. Prepare optional garnish
  9. Take shredded cheese
  10. Make ready sour cream
  11. Get finely minced onion
  12. Take minced jalapeno pepper

I always buy the Old El Paso Fat-Free Refried beans, they always turn out perfectly, and they are lower in fat and have loads of fiber. Cheesy refried beans: Top your refried beans with Mexican cotija cheese or stir in your favorite shredded cheese. Refried black beans- substitute one pound of dry black beans. Homemade refried beans are delicious and since you are making them yourself, you get to control the salt and fat content.

Instructions to make Nan's Refried Beans:
  1. 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.
  2. Bring to a boil, stirring occasionally, then reduce heat to medium and continue cooking for 90 minutes, uncovered, stirring every 20 minutes or so.
  3. 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.
  4. Reduce heat to medium-low and continue cooking, uncovered, for 2 hours, stirring occasionally, to reduce the liquid and concentrate the flavors.
  5. 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".
  6. 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.
  7. 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.
  8. 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.
  9. 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!

These refried beans are delicious and so easy to make. Plus, these beans are healthy, vegan and gluten free. Refried beans are the fourth Monterey in this rich and hearty recipe and lend a creamy texture and depth of flavor to the dish, making it seem like you simmered the chili all day. This four-bean chili recipe is for a mild chili, but if you prefer spicy, you can add jalapeno or habanero chilies. Four bean chili is the perfect comfort dish on a.

So that is going to wrap this up with this exceptional food nan's refried beans recipe. Thank you very much for your time. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!