Recipe of Quick Nan's Refried Beans

Hey everyone, I hope you're having an amazing day today. Today, I will show you a way to make a distinctive dish, Simple Way to Prepare Speedy Nan's Refried Beans. It is one of my favorites. This time, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Nan's Refried Beans, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Nan's Refried Beans delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Nan's Refried Beans is 0 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we have to first prepare a few components. You can cook Nan's Refried Beans using 12 ingredients and 9 steps. Here is how you cook that.

DOUBLE-RICH BROTH NOTE: The secret to the awesome flavor of this dish is the broth they're cooked in. Whenever I make a pot roast or shredded beef in the slow cooker, I save all the extra broth, which is concentrated, that comes from cooking them; vacuum seal it and keep frozen until I've enough to make these delicious refried beans. Store-bought broth just won't do! Try my beans and you'll agree they're well worth the extra effort!

Ingredients and spices that need to be Get to make Nan's Refried Beans:

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

Instructions to make 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!

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So that's going to wrap this up with this exceptional food Easiest Way to Prepare Ultimate Nan's Refried Beans. Thank you very much for reading. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!