Refried Beans Recipe Pinto

Then reduce heat to medium-low cover and simmer for 15 to 2 hours or until the beans are tender. Most beans will cook in 45 minutes to 2 hours depending on the variety.

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Dry beans are more cost-effective and come in a variety of sizes.

Refried beans recipe pinto. 1 finely chopped tomato vine ripened or home grown. 23 to 34 cup vegetable oil. Cover beans with 2 inches of water.

In a cast-iron skillet over medium heat render the fatback until soft and translucent reduce your heat to medium-low and continue to the fry the beans. Drain and rinse 2 cans of pinto beans. Reduce heat cover and simmer gently until beans are tender but firm.

As soon as the water begins to boil reduce the heat to a simmer. Stir in powdered milk salt and seasoning. A homemade recipe can also yield more than a can or premade refried beans.

Heat oil in frying pan. 1 bulb of roasted garlic approximately 6 or 7 cloves. Add 12 pound dried pinto beans about 1 cup dried no soaking required to a large stockpot.

Mash the beans and powdered milk together with a potato masher. Cover with fresh water and bring to a boil. Place the pot of beans on the stove over high heat and bring the water to a boil.

Cook on high heat until the mixture comes to a boil. Add the beans and liquid. Place beans in a large pot.

Periodically try a taste test or mash a bean against the side of the pot with a fork or spoon. Then cover the pot and let the pinto beans cook at a simmer for 2 hours. 2 3 tsp sea salt depending on how much salt you like.

2 cups pinto beans cleaned of rocks. When you make your own refried beans recipe you can leave the beans chunky create a thick or thin consistency or load them up with diced vegetables like white onion or jalapeno.

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