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Pinto Beans | Onion Infused Oil | Refried Beans
Ingredients:
- 4 cups of Pinto beans (1 quart)
- 16 cups of water (4 quarts)
- 1 to 1 ¼ TBSP of salt
Preparation Directions:
Rinse beans in cold water then fill with 16 cups of water. Cover and bring to rolling boil on High. Watch closely so it will not spill over. Set to simmer at low to medium covered for 1 ½ hour to 2 hours. Check softness of beans and salt. Once soft .. bean still whole but split to touch turn burner off and set to the side uncovered to cool at room temperature. Store in fridge once beans are at room temperature.
Makes enough to make refried beans twice.
Ingredients:
- 4 cups Mazola Corn oil
- Half medium onion
- Paper coffee filter
Preparation Directions:
Bring oil to boil in sauce pan with half onion. I usually let the onion brown. Remove onion pieces. Set aside to cool at room temp. Once cooled use paper coffee filter to filter into oil bottle.
Ingredients:
- 1/3 to ½ cup of onion oil
- Half med. onion
- 6 cups of cooked pinto beans ( including liquid )
- Salt optional
Preparation Directions:
In med size pot put about ½ cup of onion oil, 6 cups of cooked pinto beans including liquid and half onion. Boil on high for about 10 minutes then simmer for about half hour. Crush with potato masher some..not too much keeping some beans whole. Let simmer for 10 more minutes Taste for salt (most of the time it wont need it). Set aside to cool for about 10 minutes before serving. I keep the onion pieces in but you can remove them if you like.
The beans can be reheated over and over. Just add a bit of oil to keep them from getting too chalky. The more they are refried, the yummier they get!
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