The SECRET to Making the BEST REFRIED BEANS at Home, Better than any AUTHENTIC MEXICAN RESTAURANT
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It’s another beautiful day and today we are taking it back to the basics, how to make the best refried beans now let me tell you the secret to have the best refried beans is to use lard or bacon fat! I n ow I know it’s not the healthiest but this this changes the flavor and just tastes so much better if you looking for a healthy alternative, use your choice of oil . ???? ☺️???? I hope you enjoy it as much as we do and if you do please let me know in the comments and if you new here, welcome, become part of our family it is FREE, just hit that subscribe bottom ☺️ I promise you, you will not regret it ♥️ love you all thank you again got joining us today!
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✅ the longer you allow them to cook in the pan the thicker and drier the beans will get!
** cook over medium-low heat and always make sure the beans have water while cooking
Ingredients:
1 lb pinto beans or your choice
2 tbsp bacon fat or lard
1/2 onion
1 jalapeño
1 cup bean broth
Cheese (optional)
1 Servíng of love ????
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Recipes in Spanish:
#frijoles #refriedbeans #mexicanrestaurant
The Perfect Red Beans and Rice Recipe #onestopchop
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How to Cook Dried Beans - The Right Way - For Maximum Nutrition
Learn How to Cook Dried Beans the Right Way for Maximum Nutrition. Dried Beans are very affordable and should be a staple in every Traditional Foods Pantry.
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➡️ABOUT THIS VIDEO: In this video, Mary from Mary's Nest shows How to Cook Dried Beans the Right Way for Maximum Nutrition.
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▶Disclaimer: I am not a medical doctor, a medical professional, a dietician, or a nutritionist. All content found on the MarysNest.com website, YouTube Channel, and related social media, including: text, images, videos, or other formats were created solely for informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or proper nutritional advice. Never disregard professional medical advice or delay in seeking it because of something you have watched on this video or read on the corresponding website. Use caution when following the recipe in this video. The creator and publisher of this video will not be held responsible for any adverse effects that may arise from the use of this recipe and method or any other recipe and method on this channel and the corresponding website.
Charro Beans Recipe (ALL INGREDIENTS) How to Make Easy “Frijoles Charros”
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This is the charro beans recipe we use when we want to take our beans up a level. This is a Casa ArnieTex specialty when we want to go all out for parties and events to really make an impression. Be sure to try this recipe and use all the ingredients for a WOW eating experience!
Red beans and rice | Southern U.S. style
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Here's the J. Kenji López-Alt article I mentioned about whether you should salt bean soak water:
***RECIPE, SERVES 6-8***
1 lb (454g) dried small (Mexican) red beans
1 red onion
1 red bell pepper
2 stalks celery (plus celery leaves for garnish)
2 tablespoons tomato paste
1 smoked ham hock (or smoked turkey leg, or spoonful of smoked paprika)
paprika
garlic powder
cumin
oregano
dried sage
salt
pepper
olive oil
sugar
vinegar
hot sauce for garnish
cooked rice to eat it with
Soak the beans in enough water to keep them submerged as they double in size overnight. (Kenji recommends 15g of salt per liter of soak water, but plain water is fine too.)
The next day, you can either keep the soak water, or drain it out and rinse the beans clean. (The water has a lot of good color, but there's some evidence that it increases gas if you use it, and Kenji says he gets better texture by discarding salted soak water and rinsing the beans clean.)
Cut the onion, pepper and celery stalks into a medium dice, and put them in a big pot with a little olive oil. Cook over high heat, stirring constantly, until they seem at least halfway cooked. Stir in the tomato paste, then quickly add in the beans and enough water to cover everything before the paste burns. Drop in the ham hock.
Reduce the heat to a low boil and cook, stirring occasionally, until the beans taste done — 45-60 min. At any point in the process, season to taste with salt, pepper, paprika, garlic powder, cumin, oregano and sage. At the very end, stir in a pinch of sugar and a tiny splash of vinegar (not traditional but very good).
Serve the beans alongside rice, garnish with celery leaves, and drown in hot sauce. You can try to eat some meat off of the ham hock, but keep in mind it was chiefly for flavoring the beans.
How to Cook Pinto Beans | Step by Step EASY Instructions
Let me show you how to cook pinto beans. I've been cooking them for over 20 years and have learned from the BEST!!! It's so easy. After you watch this video be sure to check out my recipe for cornbread.
A lot of prep goes into cooking these delicious beans. Make sure you watch the video so that you'll know exactly HOW to master cooking this meal!
Over the years my recipe for pinto beans has gotten better and better and I've seasoned the pot many different ways. Check it out.
These are the EXACT measurements that I used in the video. Adjust according to the amount of beans you are cooking. Always season to taste.
Large pot for cooking
10 Cups of soaked Pinto Beans
2 Smoked Turkey pieces (leg & wing)
13 Cups of Water (see note below)
1/2 Yellow Onion
6 Fresh Garlic cloves
2 TBSP Oil
2 TBSP Salt
2 TBSP Cumin
1 TBSP Paprika
1 tsp Pepper
1 tsp Sugar
Green Onions (garnish)
Tomato Sauce (for color) Add only a little at a time until pot liquor turns reddish brown.
*NOTE
If making a smaller amount of beans add just enough water to cover 1.5 - 2 inches above the beans. Season everything to taste. Cook beans 2.5 - 3 hours. Don't forget to soak.
Cornbread Recipe
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