Nan's Refried Beans. Refried beans (Spanish: frijoles refritos) is a dish of cooked and mashed beans and is a traditional staple of Mexican and Tex-Mex cuisine, although each cuisine has a different approach when making the dish. We had refried pinto beans at least once a week my entire upbringing. They are such a staple in our Great with Mexican food (obviously), refried beans also go beautifully with a juicy steak and a big.

If you find the convenience of using canned of store bought pinto beans, be sure to use the seasonings. Watch how to make the best refried beans in this short recipe video! These refried beans are so easy to make and full of delicious fresh flavor. You can Have Nan's Refried Beans using 12 ingredients and 9 steps. Here is how you cook it.

Ingredients of Nan's Refried Beans

It's of cold water to cover (see recipe).
What You needis 3 cup of dried pinto beans.
What You needis 8 cup of double-rich beef broth (see NOTE above).
It's 2 of large onion, chopped.
What You needis 1 of bay leaf.
What You needis 10 oz of extra-sharp cheddar cheese, shredded.
Lets Go Prepare of salt, pepper and garlic powder.
Lets Go Prepare of optional garnish.
It's of shredded cheese.
It's of sour cream.
Lets Go Prepare of finely minced onion.
It's of minced jalapeno pepper.

Refried Beans are a delicious and flavorful Mexican side dish made when boiled beans are cooked and mashed (or re-fried) in oil, spices, and onion. Chef John says the key to great refried beans is to make them with lard. Serve on, with, or in nachos, layered dips, quesadillas--the possibilities are endless. Fully endorsed by my native Texan husband.

Nan's Refried Beans step by step

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!.

These refried beans are a one pot dish, they are CHEAP (as are almost all bean-based dishes), and. Refried beans are like the mashed potatoes of Mexican and Tex-Mex cooking: they're a versatile Refried pinto beans with a sprinkle of cotija cheese. [Photographs: Robyn Lee]. The perfect addition to your family taco nights! A Mexican that burns his or her face and/or body either through a bad tan or sticking his/her face in a fireplace. Homemade refried beans are delicious and since you are making them yourself, you get to control the salt and fat content.