Hey everyone, it is me, Dave, welcome to my recipe page. Today, we’re going to make a special dish, nan's refried beans. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Nan's Refried Beans is one of the most well liked of current trending meals in the world. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look wonderful. Nan's Refried Beans is something which I have loved my entire life.

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. It's naturally gluten-free, vegetarian and can also be made vegan if you'd like. We had refried pinto beans at least once a week my entire upbringing.

To begin with this recipe, we have to first prepare a few components. You can have nan's refried beans using 12 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Nan's Refried Beans:

1. Get cold water to cover (see recipe)
2. Prepare dried pinto beans
3. Prepare double-rich beef broth (see NOTE above)
4. Prepare large onion, chopped
5. Take bay leaf
6. Prepare extra-sharp cheddar cheese, shredded
7. Prepare salt, pepper and garlic powder
8. Get optional garnish
9. Prepare shredded cheese
10. Make ready sour cream
11. Take finely minced onion
12. Prepare minced jalapeno pepper

The perfect addition to your Homemade Refried Black Beans: Substitutions. Water/broth: I usually use vegetable or. These Refried Beans are a staple recipe! They have a perfectly creamy texture and a delicious crave-able flavor.

Instructions to make Nan's Refried Beans:

1. 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.
2. Bring to a boil, stirring occasionally, then reduce heat to medium and continue cooking for 90 minutes, uncovered, stirring every 20 minutes or so.
3. 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.
4. Reduce heat to medium-low and continue cooking, uncovered, for 2 hours, stirring occasionally, to reduce the liquid and concentrate the flavors.
5. 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".
6. 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.
7. 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.
8. 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.
9. 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!

They'll likely remind you of the refried beans you get at your. 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]. After trying these, chances are you'll say bye to canned beans forever. What Americans call 'refried beans' are not really beans that have been fried more than The standard English-language name for this culinary concoction is "refried beans," a. Homemade Refried Beans. (Feel free to cut this recipe in half- it makes quite a lot.

So that is going to wrap it up for this exceptional food nan's refried beans recipe. Thank you very much for your time. I’m sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!