Nan's Refried Beans. Great recipe for Nan's Refried Beans. DOUBLE-RICH BROTH NOTE: The secret to the awesome flavor of this dish is the broth they're cooked in. Whenever I make a pot roast or shredded beef in the slow cooker, I save all the extra broth, which is concentrated, that comes from cooking them; vacuum.
You can cook Nan's Refried Beans using 12 ingredients and 9 steps. Here is how you achieve it.
Ingredients of Nan's Refried Beans
- Prepare of cold water to cover (see recipe).
- It’s 3 cup of dried pinto beans.
- Prepare 8 cup of double-rich beef broth (see NOTE above).
- You need 2 of large onion, chopped.
- Prepare 1 of bay leaf.
- It’s 10 oz of extra-sharp cheddar cheese, shredded.
- Prepare of salt, pepper and garlic powder.
- It’s of optional garnish.
- It’s of shredded cheese.
- You need of sour cream.
- Prepare of finely minced onion.
- It’s of minced jalapeno pepper.
Mix soup and sour cream in a separate bowl. Spread the cream cheese mixture over the black beans; top with layers of salsa, Mexican cheese blend, lettuce, cherry tomato mixture, and jalapeno slices. Uncover the beans and smash up the cook onion, garlic and tomato along with the beans so to blend it all together. Then ladle the cooked beans with the water into the frying pan.
Nan's Refried Beans step by step
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!.
In a large frying pan, heat the oil and. Directions In a small bowl, combine butter and garlic. See recipes for Nan's Beef & Noodles, Nan's Red Salsa, Nan's Onion Jam too. First, pick through your black beans for debris (sometimes tiny rocks can sneak in). Place the beans in a fine mesh colander or sieve and rinse very well.
