diy essentials: cheaters refried beans

How To Make diy essentials: cheaters refried beans

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  PREP/PREPARE
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  What will you need? A single saucepan is all that is needed. Plus, a non-reactive container to store them in… Assuming you are not going to eat them straight away.
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  Canned vs Dried Beans It is always smart to keep a variety of beans in your pantry whether dried or canned. Both have health excellent benefits. What About Price Beans are relatively inexpensive. A 15-ounce can of beans costs about $1.50; while a single pound of dried beans averages 0.50 cents to $1.00. You are paying for volume, not weight with canned beans, so you get only about two cups of beans from a can. A pound of dried beans yields seven to nine cups of cooked beans. Dried beans are cheaper, but they require hours of soaking and cooking. Salt Content Canned beans have added salt, but there are low-sodium varieties. Rinsing canned beans under cold running water for only one minute can remove up to 40% of their sodium. Dried beans contain lots of folate; it is a B vitamin that our bodies can't produce but is needed for proper cell development. One cup of cooked beans has more than half the daily folate needed by women of child-bearing age.
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  Cooking Dried Beans If you prefer using dried beans, here is a simple method to get them ready for this recipe: Sort through and rinse beans to remove any rocks or pebbles. Cover by two inches with cold water, cover, and chill beans 4 to 12 hours. The longer beans soak, the shorter their cooking time. Plus, soaking helps rid beans of the enzyme that causes gas. Drain beans and transfer them to a pot. Cover beans with water by two inches and bring to a boil. Reduce heat; simmer beans for 1 to 1 1/2 hours, adding more water if necessary. When they are chewy, not chalky, they are ready to go.
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  What to serve with it? Folks eat refried beans all by themselves (count me in), but they are also used as a side with Mexican dishes (beans & rice), tortillas, tacos; just about any way you choose.
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  Canned Beans Lots of canned beans out there, and many of them come spiced up. The spices I am using with this recipe are to compliment the spices that come in the can with Bush’s Chili Beans. If you are using a different type, or making them from dry, you will have to adjust the spices to taste.
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  Gather your ingredients (mise en place).
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  Open the can of beans and put into a colander over a bowl.
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  When drained reserve the liquid.
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  Add the onions and garlic to a saucepan over medium-low heat and allow to slowly cook until the onions are translucent, about 8 – 10 minutes.
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  Add the spices and beans then stir until the beans are warmed though, about 6 – 8 minutes.
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  Add to a bowl, then mix with a fork, and add a tablespoon at a time of the reserved bean liquid until they achieve a thick consistency.
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  While mixing do a final tasting for proper seasoning.
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  PLATE/PRESENT
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  Serve on the side, or as a part of another recipe, like these yummy Mexican pizzas. Enjoy.
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  Keep the faith, and keep cooking.
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  Namasté
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