These are the beans after the soaking stage...ready to be cooked with the onions.
OH...do try them...they are SO MUCH BETTER than anything you can get out of a tin! :)
OH...do try them...they are SO MUCH BETTER than anything you can get out of a tin! :)
I got this recipe from my friend Terri's blog. They are absolutely yummy! I altered it to allow for the proper soaking time. Pinto beans (which is the type you need) require about 12 hours to soak. Cover the beans with simmering water and let stand (away from the heat) for about 4 hours. Pour off that water and repeat. After about four more hours repeat again. At this point you would once again remove the water and add fresh ~ then you add in the onions and continue from the part in the recipe after the starred note from me...the cooking stage. If this is not clear, please ask!
**Update**(May 1, 2010) ~ Click on this link to read an article explaining the
"why" and "how" behind the soaking.
HOMEMADE REFRIED BEANS
2 cups water
8 ounces dried pinto beans (about 1 1/4 cup)
1 medium onion, chopped (about 1/2 cup)
1/4 cup butter
3/4 tsp. salt
1/2 cup shredded cheddar cheese
Mix water, beans and onion in 2-quart saucepan. Cover and heat to boiling; boil 2 minutes. Remove from heat. Let stand 1 hour. **This is the original recipe with the shorter soak time...if you use the longer soaking instructions given above you would add the onions after your last soaking time with fresh water and begin here.** Add just enough water to cover the beans. Heat to boiling; reduce heat. Cover and boil gently, stirring occasionally, until beans are very tender, about 1-1/2 hours ~ Add water during cooking if necessary. Mash beans ~ I use a hand blender. Stir in butter and salt until completely absorbed. Stir in cheese until melted.
Serve with whole wheat tortillas that have been warmed under the broiler with shredded cheese, diced peppers of all colors, cilantro, etc. Yummy!
**I usually double this recipe to have extras ~ keep in mind that I feed the equivilent of six adults in our home!
**Another tip ~ You can make up a batch and divide into portions to freeze for future use ~ I've had success freezing this recipe.
ENJOY!
**Update**(May 1, 2010) ~ Click on this link to read an article explaining the
"why" and "how" behind the soaking.
HOMEMADE REFRIED BEANS
2 cups water
8 ounces dried pinto beans (about 1 1/4 cup)
1 medium onion, chopped (about 1/2 cup)
1/4 cup butter
3/4 tsp. salt
1/2 cup shredded cheddar cheese
Mix water, beans and onion in 2-quart saucepan. Cover and heat to boiling; boil 2 minutes. Remove from heat. Let stand 1 hour. **This is the original recipe with the shorter soak time...if you use the longer soaking instructions given above you would add the onions after your last soaking time with fresh water and begin here.** Add just enough water to cover the beans. Heat to boiling; reduce heat. Cover and boil gently, stirring occasionally, until beans are very tender, about 1-1/2 hours ~ Add water during cooking if necessary. Mash beans ~ I use a hand blender. Stir in butter and salt until completely absorbed. Stir in cheese until melted.
Serve with whole wheat tortillas that have been warmed under the broiler with shredded cheese, diced peppers of all colors, cilantro, etc. Yummy!
**I usually double this recipe to have extras ~ keep in mind that I feed the equivilent of six adults in our home!
**Another tip ~ You can make up a batch and divide into portions to freeze for future use ~ I've had success freezing this recipe.
ENJOY!
No comments:
Post a Comment