I made a reference to Refried Beans on my other blog last week and realized I could walk tell you how to make them yourself. So when I made some the other night to put on my Nacho's I took pictures.
I want to say a big Thank You to my friend Ta, as she's the one who showed me how darn easy it is to make your own refried beans, and even though I may not do it the same as her, it's still tasty. It's not only cheaper, but you control what you put in it, so it's always better. As always, the recipes are subjective, you can always use more or less to suit your own particular taste.
Start with opening a can of Pinto Beans or you can also use Black Beans.
Drain a little of the liquid off and place the rest of the can in a small pan. Or just drain off all the liquid and rinse the beans to get some of the sodium off. Then add in about 1/2- 3/4 cup water.
Heat through while you're chopping up a half or a whole jalapeno you just took out of the freezer. (I always have fresh frozen jalapeno's in my freezer, in my neck of the woods they're not always available, so when I run across some nice ones, I freeze them).
Add in a little cumin, 1/2 -1 tsp, or to taste, and let cook for a while, a good half an hour, stirring occasionally. Then get your trusty potato masher and start mashing the beans.
At this point you can mash as much or as little as you want. It will look a little soupy at this point and that's OK. This does thicken upon standing.
Then just use as you wish. I used part of this can to top some nacho's I put in the oven and even though they got a little over done, they were still delicious.
I usually top my nacho's with some diced tomatoes and sour cream and guacamole, but forgot to take the final picture, so this is what you get.
Try making your own refried beans, believe me they're worth a try.
I want to say a big Thank You to my friend Ta, as she's the one who showed me how darn easy it is to make your own refried beans, and even though I may not do it the same as her, it's still tasty. It's not only cheaper, but you control what you put in it, so it's always better. As always, the recipes are subjective, you can always use more or less to suit your own particular taste.
Start with opening a can of Pinto Beans or you can also use Black Beans.
Drain a little of the liquid off and place the rest of the can in a small pan. Or just drain off all the liquid and rinse the beans to get some of the sodium off. Then add in about 1/2- 3/4 cup water.
Heat through while you're chopping up a half or a whole jalapeno you just took out of the freezer. (I always have fresh frozen jalapeno's in my freezer, in my neck of the woods they're not always available, so when I run across some nice ones, I freeze them).
Add in a little cumin, 1/2 -1 tsp, or to taste, and let cook for a while, a good half an hour, stirring occasionally. Then get your trusty potato masher and start mashing the beans.
At this point you can mash as much or as little as you want. It will look a little soupy at this point and that's OK. This does thicken upon standing.
Try making your own refried beans, believe me they're worth a try.
Posts
Great idea, and they are cheaper than buying a can already made.
ReplyDelete