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Cooking Class Refried Beans

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Ingredients

Adjust Servings:
8 8 ounces pink beans or 8 ounces pinto beans
4 1/2 cups cold water
1/3 cup vegetable shortening, divided, plus
1 tablespoon vegetable shortening
1 small white onion, sliced
1 1/2 teaspoons salt
1 small white onion, finely chopped
1 small garlic clove, minced

Nutritional information

210.7
Calories
185 g
Calories From Fat
20.6 g
Total Fat
5.9 g
Saturated Fat
0 mg
Cholesterol
885 mg
Sodium
5.8 g
Carbs
0.6 g
Dietary Fiber
1.5 g
Sugars
2.8 g
Protein
381 g
Serving Size

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Cooking Class Refried Beans

Features:
    Cuisine:

    These are hard to buy here, and expensive, so I thought I would give it a go! Ridiculously easy, and very tasty! used a 400gr can of red kidney beans, so did not take the time used for preparing dried beans, however, I'm putting down the original recipe here. used these beans in Shannon W's "Saturday Night Chicken, Cheese and Refried Bean Enchiladas". 'Zaar Recipe# 222838. Refried Beans from 'Cooking Class Cookbook'.

    • 160 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Cooking Class Refried Beans,These are hard to buy here, and expensive, so I thought I would give it a go! Ridiculously easy, and very tasty! used a 400gr can of red kidney beans, so did not take the time used for preparing dried beans, however, I’m putting down the original recipe here. used these beans in Shannon W’s “Saturday Night Chicken, Cheese and Refried Bean Enchiladas”. ‘Zaar Recipe# 222838. Refried Beans from ‘Cooking Class Cookbook’.,These are amazing…I cooked the dried beans and followed the recipe as posted with the exception of adding chopped jalapenos with the onion and garlic…I found no need to add any additional salt…it was salty as is but not to the extreme…loved, loved, loved it…=) made it “For Your Consideration” tag game…


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    Steps

    1
    Done

    Rinse Beans Thoroughly in Sieve Under Cold Running Water, Picking Out Any Debris or Blemished Beans.

    2
    Done

    Place Beans, Water, 1 Tblspn Shortening and Sliced Onion in 3ltr Saucepan. Bring to a Boil Over High Heat. Reduce Heat to Low. Cover and Simmer One and a Half Hours or Just Until Beans Are Tender, not Soft. (not Necessary With Canned Beans, Here Is Where You Save Time). the Onion Cooks Properly Even in the Shorter Time, I Cooked the Beans Like This For About 30 Minutes.

    3
    Done

    Stir in Salt, Cover and Simmer Over Very Low Heat 30 to 45 Minutes Until Beans Are Very Soft. Do not Drain.

    4
    Done

    (flavour Is Improved If Beans Are Prepared to This Point, Then Refrigerated, Covered, Overnight Before Completing Recipe.).

    5
    Done

    Heat Remaining 1/3 Cup Shortening in Heavy Large Skillet Over High Heat Until Very Hot. Add Chopped Onion and Garlic. Reduce Heat to Medium. Cook and Stir 4 Minutes or Until Onion Is Softened.

    6
    Done

    Increase Heat to High. Add 1 Cup Undrained Beans. Cook and Stir, Mashing Beans With Bean or Potato Masher.

    7
    Done

    as Beans Begin to Dry, Add Another 1 Cup Undrained Beans. Cook and Stir, Mashing Beans With Bean or Potato Masher. Repeat Until All Beans and Cooking Liquid Have Been Added and Mixture Is a Coarse Puree. Adjust Heat as Needed to Prevent Beans from Sticking and Burning. Total Cooking Time Will Be Around Twenty Minutes.

    8
    Done

    Beans May Be Served as a Side Dish, or Used as an Ingredient in Another Recipe.

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    Rowan Hayes

    Burger boss creating juicy and flavorful burgers with unique and creative toppings.

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