OLD-FASHIONED REFRIED BEANS
Jul. 27th, 2015 09:35 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
charisstomaOLD-FASHIONED REFRIED BEANS
http://www.foodrenegade.com/oldfashioned-refried-beans/
Ingredients
1 quart of dried, organic pinto beans
water
sea salt
2 C. (or pint-sized jar) of diced, stewed tomatoes
1 C. melted butter, split in two halves
2 tbsp of dried cumin
1 tbsp of homemade taco seasoning found here
additional salt, to taste
Directions
Begin by placing pinto beans in a large bowl with enough water to cover and a dash of salt. Cover with a lid (I use a plate) and soak for 24 hours. This has the added benefit of eliminating one of the unnecessary side-effects of eating modern beans: bad gas.
Drain remaining liquid from your soaked beans. Transfer beans to a stock pot and again add enough water to cover and a dash of salt. Bring beans to a boil, cover, reduce heat and simmer for 2-4 hours until beans are falling apart and tender.
Drain liquid from cooked beans. Now comes the fun part. Add diced tomatoes and 1/2 C. of melted butter or ghee. Using a stick blender, blend the cooked beans until they turn into a relatively smooth mush.
In the meantime, melt remaining butter or ghee in a large, 12-inch, deep skillet on the stove over medium heat. (This is my skillet. Looks like they call it a “saute pan”.) Transfer mashed, cooked beans into the skillet. Add seasonings and stir with a flat-bottomed spatula (to prevent burning) until the beans start to boil and the seasonings and fat are evenly distributed.
Remove from heat and serve. You can refrigerate the leftovers for up to a week, or transfer to your freezer to keep for later use.
http://www.foodrenegade.com/oldfashioned-refried-beans/
Ingredients
1 quart of dried, organic pinto beans
water
sea salt
2 C. (or pint-sized jar) of diced, stewed tomatoes
1 C. melted butter, split in two halves
2 tbsp of dried cumin
1 tbsp of homemade taco seasoning found here
additional salt, to taste
Directions
Begin by placing pinto beans in a large bowl with enough water to cover and a dash of salt. Cover with a lid (I use a plate) and soak for 24 hours. This has the added benefit of eliminating one of the unnecessary side-effects of eating modern beans: bad gas.
Drain remaining liquid from your soaked beans. Transfer beans to a stock pot and again add enough water to cover and a dash of salt. Bring beans to a boil, cover, reduce heat and simmer for 2-4 hours until beans are falling apart and tender.
Drain liquid from cooked beans. Now comes the fun part. Add diced tomatoes and 1/2 C. of melted butter or ghee. Using a stick blender, blend the cooked beans until they turn into a relatively smooth mush.
In the meantime, melt remaining butter or ghee in a large, 12-inch, deep skillet on the stove over medium heat. (This is my skillet. Looks like they call it a “saute pan”.) Transfer mashed, cooked beans into the skillet. Add seasonings and stir with a flat-bottomed spatula (to prevent burning) until the beans start to boil and the seasonings and fat are evenly distributed.
Remove from heat and serve. You can refrigerate the leftovers for up to a week, or transfer to your freezer to keep for later use.
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no subject
Date: 2015-07-28 04:07 pm (UTC)But then I can;t touch baked beans either, wont even wash the pan after them they turn me.
no subject
Date: 2015-07-29 06:36 am (UTC)Baked Beans ... well you don't use ground beef but I brown that with onions and green peppers. Add the canned baked beans then add catsup, mustard, brown sugar (doesn't have to be brown, I've used white or what you call castor? molasses would also work really really well) and ground cloves. Heat til the mixture is very hot, stirring so nothing burns to the pot and then let cool a bit.
The sweet with the sharpness of the mustard and then the cloves give it a tang that is excellent.
no subject
Date: 2015-08-02 01:47 am (UTC)no subject
Date: 2015-08-02 02:36 am (UTC)