Saturday, June 7, 2008

Homemade Re fried Beans

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Making Homemade Re fried Beans is easier than you think, and so much better then store bought canned beans. The taste is so much better, if you want re fried beans that taste like they do in a "Mexican Restaurant" then HOMEMADE is the way to go. Now the fun begins. You can cook your beans on the stove, the old fashioned way but unless you have all day its best to use a "Pressure Cooker"

I have to admit the first thought that came to mind for me when I heard "Pressure Cooker" was oh no! just the thought of it scared me. It's alot easier than you think the biggest part is getting over the fear of using one, after that you will never cook your beans on the stove again trust me on this. Thank you Heather for showing how to cook Re Fried beans the easy way. You can use any amount of beans to make this recipe. I have found that 1 -16oz bag works best for my family. One 16 oz bag yields a pretty good amount of re fried beans.

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I place my beans to soak first that way they soften up some before cooking. Rinse the beans picking them over to remove any dirt or pebbles. Place rinsed beans in a bowl and cover with water, allow to soak for about 3 hours.


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Drain the water off your soaked beans and place in Pressure Cooker. Fill your pot wtih fresh water to cover your beans about 2 inches above is sufficient. Add a generous amount of Lawry's Seasoned Salt and place the lid on your pressure cooker and Lock the Lid in place.

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Turn your stove to high and let you pressure cooker come to a boil, you will hear the steam starting to escape and make a whistling/jiggling noise, when you hear the whistling & jiggling that means they have come to a boil and the pressure cooker has started to pressurize. Reduce heat to (low-med) and let your beans simmer for about 30 minutes.

Never open the pressure cooker while your beans are cooking this can cause it to explode and you can be injured. After about 30 minutes turn off your heat and let the steam completely escape from your pressure cooker before opening the lid.

(on mine i just have to lift up the metal knob on the top middle of my lid and if no steam comes out then, and only then can the lid be removed if you still hear and see steam leave it alone and check it again until you hear and see nothing).


 

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Remove the lid and look at the beans, they should look pink color and tender. I are still hard put the lid back on and bring back to a boil and simmer for about 5-10 more minutes, then let the steam escape again and remove lid and check the beans again for done ness.


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Look how pretty and pink the beans are!!!! Drain off the water from the serve about 1 cup liquid in the pot (see above pic) to make your beans. Reserve additional water in case your beans are to thick you can always add more later.
 

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Use a Potato masher and begin to start mashing up our cooked beans.


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Add Lard and some Lawrys Seasoning Salt.

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Add additional Lawrys Seasoned Salt and about 2 tablespoon of Lard and continue mashing...... Yikes Lard!!!!!!!!!!! that's what I said when I learned to make this recipe. Lard is not as bad as the label people have thrown on it. Back in the good old days lard was the only fat that was used for cooking and baking besides butter. Now, as we all know (or have heard), lard is the best for cooking, frying and baking.

Almost any old recipe will call for lard. Any new recipe will call for shortening (Crisco or any other brand). But Lard is used best in Pie Crust & Homemade Buttermilk Biscuits (the flavor is nutty, but decidedly un-porky; the texture will be tender yet flaky.) If you want crispy golden brown great tasting Fried Chicken again LARD!!!!!

Lard also gives Re fried Beans that great flavor with a smooth texture believe me you wont be disappointed. If you want Re fried Beans just like in a Authentic Mexican Restaurant then you will need Lard. These days, you can purchase a pound of lard just like a pound of butter in grocery stores usually found in same isle as Crisco it will fall under the label of "Lard or Manteca" Go on give it a try......

OK now that the whole Lard issue is taken care of, continue with your beans. Mash the beans, stirring continuously, until they start to thicken (they'll thicken more off the heat), about 3-5 minutes. Really put some muscle into it, when the beans are at the consistency that you want take them off the heat. 

If you beans are to thin let them sit a little while before serving and they will thicken up. Serve immediately, or reheat them gently, adding a little broth or water if they have thickened too much, before serving. These will be the best Re fried Beans you have ever tasted and you wont resort to a can again.

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Homemade Re fried Beans

1 - 16oz Bag of Dry Pinto Beans
2 - 4 tablespoons
Lawry's Seasoned Salt
4 - 6 cups water (to pressure cook beans)

I place my beans to soak first that way they soften up some before cooking. First, Rinse the beans picking them over to remove any dirt or pebbles. Place rinsed beans in a bowl and cover with water, allow to soak for about 3 hours. Drain the water off your soaked beans and place in Pressure Cooker. Fill your pot with fresh water to cover your beans about 2 inches above is sufficient. Add a generous amount of Lawry's Seasoned Salt and place the lid on your pressure cooker and Lock the Lid in place.

Turn your stove to high and let you pressure cooker come to a boil, you will hear the steam starting to escape and make a whistling/jiggling noise, when you hear the whistling & jiggling that means they have come to a boil and the pressure cooker has started to pressurize. Reduce heat to (low-med) and let your beans simmer for about 30 minutes. remove the lid and look at the beans, they should be pink in color and tender. I are still hard put the lid back on and bring back to a boil and simmer for about 5-10 more minutes, then let the steam escape again and remove lid and check the beans again for done ness.

Drain off the water from the serve about 1 cup liquid in the pot (see above pic) to make your beans. Reserve additional water in case your beans are to thick you can always add more later. Use a Potato masher and begin to start mashing up our cooked beans. Add additional Lawrys Seasoned Salt and 2-4 Tablespoons of "Lard" and continue mashing until you have the beans to the consistency's that you want.
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10 comments:

Genie said... #

Homemade refried beans are SO worth it, people have no idea. I make huge pots of beans mostly so I always have leftovers to make homemade refried beans for various recipes. Good stuff!

Tina said... #

I totally agree with you. I dont even buy the canned ones anymore. The first time i had them was at my friends house and just fell in love with those beans. My daughter loves these refried beans and its the only was she will eat them.

Alexis said... #

Ok, you sold me on them....on the Lard and the Pressure cooker. Guess I better get shopping. LOL Thanks so much, these look so yummy.

Eve said... #

Do you have any estimates of how much season salt you add? I'm terrible at the "pinch of this" sort of estimation, so even a guess on your part would be helpful. :)

Thanks!

Tina at Mommy's Kitchen said... #

I would say add about 1 tablespoon of seasoning salt to the water.

Anonymous said... #

I was taught how to make refried beans from my mexican mother-in-law. She would fry the beans in lard before mashing for about 5 mins with garlic. After mashing adding juice as she goes she would add cumin. It was sooo yummy!! Give me those refried beans, cheese and tortillas I would be in heaven :-)

Nifty Nickel said... #

Thanks a bunch!! Your beans look EXACTLY like my favorite restaurant's beans. Most recipes look way too thick!

Amy W.C. said... #

I have a slow-cooker... can I use that instead of a pressure cooker?! I want home-made refried beans (the canned ones are yuck-o!) but I don't have money right now for a pressure cooker!

Mommy's Kitchen said... #

You can but the cooking time would increase. Here is a recipe for refried beans in the slow cooker. http://recipes.sparkpeople.com/recipe-detail.asp?recipe=7753

Coreen said... #

Was wondering if you have a recipe like this only making them on the stovetop or in the crockpot?I don't have a pressure cooker.