Hello, I am Kate. Today, I’m gonna show you how to make nan’s refried beans recipe. Never skip today’s recipe. This is a simple recipe to try and is one of my family food recipes. This time, I will make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Nan’s Refried Beans Recipe
Nan’s Refried Beans is one of the most well liked of current trending meals on earth. It is enjoyed by millions daily. It is simple, it is quick, it tastes delicious. Nan’s Refried Beans is something that I have loved my whole life. They’re fine and they look fantastic.
To begin with this particular recipe, we must first prepare a few components. You can have nan’s refried beans using 12 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Nan’s Refried Beans:
- Get cold water to cover (see recipe)
- Take 3 cup dried pinto beans
- Get 8 cup double-rich beef broth (see NOTE above)
- Make ready 2 large onion, chopped
- Make ready 1 bay leaf
- Make ready 10 oz extra-sharp cheddar cheese, shredded
- Make ready salt, pepper and garlic powder
- Take optional garnish
- Get shredded cheese
- Take sour cream
- Make ready finely minced onion
- Get minced jalapeno pepper
Instructions to make Nan’s Refried Beans:
- Place the dried beans in a large bowl and cover with cold water. You want enough water to cover by about 3 inches because the beans will swell. Let sit for 8 hours or overnight.
- Bring to a boil, stirring occasionally, then reduce heat to medium and continue cooking for 90 minutes, uncovered, stirring every 20 minutes or so.
- Drain the beans. Place them in a large, heavy pot. I use a cast iron Dutch oven. Add the broth, onions and bay leaf. You’re not adding any other seasonings because your homemade broth should be pretty flavorful. You’ll taste for seasoning at the end of cooking.
- Reduce heat to medium-low and continue cooking, uncovered, for 2 hours, stirring occasionally, to reduce the liquid and concentrate the flavors.
- Reduce heat to low. Using an emersion stick blender or a potato masher (my preference), mash up the cooked beans while they’re still in the cooking pot. Might seem like there’s too much broth yet, but the beans will absorb more as they’re mashed, plus you can cook them down further, if necessary, after mashing. Don’t try to mash/blend them perfectly smooth; they’re best a bit lumpy.
- Stir in the 10 ounces of extra-sharp cheddar cheese. Taste for seasoning. If you think it needs salt, pepper or garlic powder, stir that in now. If the consistency is not as thick as you like, continue cooking over medium heat, uncovered, stirring, until they reach your desired consistency.
- Stir in the diced jalapeño peppers, to taste. I love the flavor, and I also add a bit of the liquid from the jar of jalapeño peppers. Start off with a little bit, stir, taste, and adjust to your preference.
- A WORD OF WARNING: All jarred jalapeño pepper slices aren’t the same! I used to think they were, until a recent rushed trip to the supermarket taught me otherwise. They were out of the store brand I usually buy, so I grabbed the brand that was there (see photo). Diced a few and stirred them into my beans, along with some of the liquid from the jar, then tasted them for seasoning.
- To my horror, they were sweet! I grabbed the jar of peppers and read the ingredients list. Second, right after jalapeños, was high fructose corn syrup! I kid you not! Nasty tasting! DO NOT use these when making this recipe!! Sugar/corn syrup and jalapeños do NOT taste good together!
So that’s going to wrap this up for this distinctive dish nan’s refried beans recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Happy cooking.
