Raining hard all day, so smoking the HAWG is a no go. Going to cook Fajitas tomorrow night. Cooked re-fried beans for the first time today. They taste authentic and the wife agreed. Flank steak in the fridge marinating overnight and I plan to make Guacamole from scratch tomorrow as well. We love Mexican food and I have decided to learn how to cook it.
PICS IF FINAL PRODUCT BELOW
Re-Fried Beans
1 pound dried pinto beans (3 cups dried) *yields 5 cups or so once cooked*
1 large yellow onion, cut into 4 large chunks
2 teaspoons dried oregano
1 teaspoon salt
1 teaspoon black pepper
water, enough to cover the beans at least 2 inches
4 tablespoons olive oil
1 teaspoon minced garlic
3 jalapenos, diced (I include the seeds)
Instructions
1. In a large pot, add in the dried pinto beans, yellow onions, dried oregano, salt and black pepper. Add in enough water to cover the beans at least two inches or more.
2. On high heat, bring contents to a boil. Reduce heat to simmer, cover and cook until beans are tender, about 2 hours. Taste and season with more salt if necessary.
3. Drain beans, reserving the bean water. You should have about 5 cups of cooked beans.
4. In a large black iron skillet, heat olive oil over medium-high heat. Add minced garlic and jalapenos and cook, stirring occasionally, until jalapenos begin to soften, about 3 to 4 minutes.
5. Add in 5 cups of the beans and cook for 2 more minutes. Add 2 cups of the reserved bean water and mash the beans to form a chunky paste using a bean masher or a potato masher. If you like your beans completely pureed, you could use a handheld or regular blender instead of a bean masher.
6. Reduce heat to medium and cook, stirring until the beans reach your desired consistency. Add more water one tablespoon at a time if you like your re-fried beans thinner. Taste, season with salt if necessary and serve.
PICS IF FINAL PRODUCT BELOW
Re-Fried Beans
1 pound dried pinto beans (3 cups dried) *yields 5 cups or so once cooked*
1 large yellow onion, cut into 4 large chunks
2 teaspoons dried oregano
1 teaspoon salt
1 teaspoon black pepper
water, enough to cover the beans at least 2 inches
4 tablespoons olive oil
1 teaspoon minced garlic
3 jalapenos, diced (I include the seeds)
Instructions
1. In a large pot, add in the dried pinto beans, yellow onions, dried oregano, salt and black pepper. Add in enough water to cover the beans at least two inches or more.
2. On high heat, bring contents to a boil. Reduce heat to simmer, cover and cook until beans are tender, about 2 hours. Taste and season with more salt if necessary.
3. Drain beans, reserving the bean water. You should have about 5 cups of cooked beans.
4. In a large black iron skillet, heat olive oil over medium-high heat. Add minced garlic and jalapenos and cook, stirring occasionally, until jalapenos begin to soften, about 3 to 4 minutes.
5. Add in 5 cups of the beans and cook for 2 more minutes. Add 2 cups of the reserved bean water and mash the beans to form a chunky paste using a bean masher or a potato masher. If you like your beans completely pureed, you could use a handheld or regular blender instead of a bean masher.
6. Reduce heat to medium and cook, stirring until the beans reach your desired consistency. Add more water one tablespoon at a time if you like your re-fried beans thinner. Taste, season with salt if necessary and serve.
Last edited:
