![]() ![]() When beans are heated through (and optional cheese melted) the beans are ready to serve. jack, cheddar, queso blanco, pimento, hatch chiles, cilantro black beans, hand-cut tortilla chips. Add a few slices of cheddar cheese, or some (1/2 cup) grated cheddar cheese if you want. ![]() Fill the bread bowl with the jalapeno mixture. Cut the top off of the sourdough bread and hollow out the center to create a bowl. Combine jalapeno peppers, Parmesan cheese, Cheddar cheese, mayonnaise, and green chilies in a bowl. Add more water if necessary to keep the fried beans from getting too dried out. Steps: Preheat an oven to 350 degrees F (175 degrees C). Using a potato masher, mash the beans in the pan, while you are cooking them, until they are a rough puree. Add the strained beans and about a 1/4 cup of water to the pan. Toss in spices (garlic powder 1 tsp.) and salt and pepper (1 tsp of each).Can hand stir or put all in blender and incorporate all ingredients together. Put in a medium microwavable bowl with 1/4th can of water.Blend very well. The beans are done when they are soft and the skin is just beginning to break open.ģ Add the onions and lard/fat/oil to a wide, sturdy (not with a flimsy stick-free lining) frying pan on medium high heat. Open up the can of (cooked pinto beans) are faster than starting from just a regular can of pinto beans. The cooking time will vary depending on the batch of beans you have. Bring to a boil and then lower heat to simmer, covered, for about 2 1/2 hours. Cover and cook on low for 3-4 hours or until heated through. slow cooker stir in the cheese, salsa and garlic powder. Put beans into a pot and cover beans with at least 3 inches of water - about 3 quarts for 2 1/2 cups of dry beans. Steps: In a large skillet, cook beef and onion over medium heat until meat is no longer pink drain well. Spread into the bottom of dish over refried beans mixture. Beat cream cheese, sour cream and half a packet of taco seasoning together until smooth and creamy. Spread mixture into the bottom of a 9-inch pie plate or square baking dish. Cook for 30-35 minutes - until the beans are soft and the skins are barely breaking open. 2 (15.25 ounce) cans corn, well drained (or about 3 cups of fresh corn cut off the cob, cooked until tender, and then cooled) 1 (10 ounce) can petite diced tomatoes with green chilies, well drained. In a small mixing bowl, mix together refried beans and green chiles. Fill up the pressure cooker with water, up to the line that indicates the capacity for the pot. Place remaining corn chips in a greased 13x9-in. ![]() Stir in beans heat through., Reserve 1 cup corn chips for topping. In a medium skillet, cook the ground beef until cooked through, breaking it up as it cooks. Put beans into a 4 quart pressure cooker. In a large skillet, cook beef and onion over medium heat 6-8 minutes or until beef is no longer pink and onion is tender, breaking up beef into crumbles drain. * 2 Tbsp pork lard, bacon fat, or olive oil (for vegetarian option)ġ Rinse the beans in water and remove any small stones, pieces of dirt, or bad beans. Ingredients * 2 1/2 cups of dry pinto beans (about 1 lb or 450gm) Omit the optional cheese and proceed with KW’s recipe. You can also make your own refried beans to start more economical and better tasting. ![]()
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