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We hope you got benefit from reading it, now let’s go back to lorena's refried beans recipe. To make lorena's refried beans you need 8 ingredients and 7 steps. Here is how you do that.
The ingredients needed to cook Lorena's Refried Beans:
- Get 1/2 pound Pinto beans
- Prepare 4 quarts water Drinking
- Prepare 2 tomato Roma
- You need 1/2 Onion
- You need 1 clove Garlic
- Prepare 2 Serrano Peppers Jalapeño or
- Prepare 4 tbs Olive Oil
- Provide Salt
Instructions to make Lorena's Refried Beans:
- Most pinto beans need to be cleaned and checked for rocks before cooking. I put them on the counter and slide beans into a colander, remove any rocks or debris and rinse.
- The bean to water ratio varies but I usually add one part beans to 5 parts water to 4 quart pot or slow cooker. Add onion, tomatos and garlic clove to water and cook on high heat.
- When boiling, turn down heat to low and cook for 3-4 hours, checking water levels. Add more drinking water as necessary.
- When beans are soft, add three generous teaspoons of salt. Let water reboil, and taste again. Usually I add more salt. During the re-frying the beans loose flavor so if you over-salt the beans while cooking it is OK!
- In 2 tall pans coated with olive oils, fry jalapeños on high heat until blackened on both sides.
- Ladle in cooked beans. CAREFUL, they will sizzle. That's how you'll know its hot enough. The pot should look like 3 parts broth to one part beans. Cover and turn down to medium heat until broth evaporates. When ready should look like half beans and half broth.
- Thoroughly mash beans with potato masher or electric hand blender.
It's naturally gluten-free, vegetarian and can also be made vegan if you'd like. I'm going to attempt making refried beans this weekend, if anyone has experience making these please. After trying these, chances are you'll say bye to canned beans forever. Refried beans are like the mashed potatoes of Mexican and Tex-Mex cooking: they're a versatile, addictive, and delicious side dish. Refried beans, or frijoles refritos as they're known in Spanish.
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