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Nan's Refried Beans Recipe

Nan's Refried Beans Recipe
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Prepare the ingredients before making Nan's Refried Beans in your home. Then, follow these steps below to serve Nan's Refried Beans for your family or friends.

Ingredients: Nan's Refried Beans

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

How to Make Nan's Refried Beans

If you have prepared the ingredients needed, now time to start cooking. There are 9 steps you must follow to make Nan's Refried Beans in your home by yourself.

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