Cooking Class Refried Beans

"These are hard to buy here, and expensive, so I thought I would give it a go! Ridiculously easy, and very tasty! I used a 400gr can of red kidney beans, so did not take the time used for preparing dried beans, however, I'm putting down the original recipe here. I used these beans in Shannon W's "Saturday Night Chicken, Cheese and Refried Bean Enchiladas". 'Zaar Recipe# 222838. Refried Beans from 'Cooking Class Cookbook'."
 
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photo by teresas photo by teresas
photo by teresas
photo by Starrynews photo by Starrynews
photo by Chef on the coast photo by Chef on the coast
photo by Chef on the coast photo by Chef on the coast
photo by puppitypup photo by puppitypup
Ready In:
2hrs 20mins
Ingredients:
8
Serves:
4
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ingredients

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directions

  • Rinse beans thoroughly in sieve under cold running water, picking out any debris or blemished beans.
  • Place beans, water, 1 tblspn shortening and sliced onion in 3Ltr saucepan. bring to a boil over high heat. Reduce heat to low. Cover and simmer one and a half hours or just until beans are tender, not soft. (Not necessary with canned beans, here is where you save time). The onion cooks properly even in the shorter time, I cooked the beans like this for about 30 minutes.
  • Stir in salt, Cover and simmer over very low heat 30 to 45 minutes until beans are very soft. Do not drain.
  • (Flavour is improved if beans are prepared to this point, then refrigerated, covered, overnight before completing recipe.).
  • Heat remaining 1/3 cup shortening in heavy large skillet over high heat until very hot. Add chopped onion and garlic. Reduce heat to medium. Cook and stir 4 minutes or until onion is softened.
  • Increase heat to high. Add 1 cup undrained beans. Cook and stir, mashing beans with bean or potato masher.
  • As beans begin to dry, add another 1 cup undrained beans. Cook and stir, mashing beans with bean or potato masher. Repeat until all beans and cooking liquid have been added and mixture is a coarse puree. adjust heat as needed to prevent beans from sticking and burning. Total cooking time will be around twenty minutes.
  • Beans may be served as a side dish, or used as an ingredient in another recipe.

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Reviews

  1. There certainly were reasons our ancestors cooked with lard...and for us to do so. Not always, not everyday... but really...why eat if it's only for nutrition?!?! These are wonderful. I used dried pinto beans and followed the recipe precisely.
     
  2. I followed Chef on the coast's comments and made my beans just like hers. So delicious and we really enjoyed them with my Mexican rice and burritos! This is my go to recipe for refrieds from now on!
     
  3. Yummy! I used a can of pinto beans and followed the directions from there. These were great both as a side dish for some enchiladas and for use in another recipe. Thanks for sharing!
     
  4. I used red beans. These tasted really good for a basic refried bean. I'm not sure it saved me in money though so I'm not sure if it's worth the extra time. I will try this recipe again with pink beans.
     
  5. These were fabulous. I made these a couple of days ago, using the pinto bean option, really enjoyed this even two days later with some Sunday afternoon snack, sitting atop some nacho chips with guacamole, sour cream, and salsa. I put the the refried beans in the oven to warm them, added them to the top of the chip, and we were set to go. Made these as instructed except added some hot sauce after cooking, and fresh diced onion on top. Dig in! Thanks, Karen Made for *Potluck* Game Fall 2008
     
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RECIPE SUBMITTED BY

<p>Born in Scotland, brought up travelling, settled in RSA and brought up my family here, an IT son and 2 horsey daughters! <br />Assorted animals, currently two dogs, a cat, a Bearded dragon, two corn snakes, multiple fish, and two Bengal finches. Oh, and a horse :D <br /> Work fulltime; in my spare time (if I'm not running around with youngsters) love to cook, often use the weekends to cook for the week. Love to entertain. my husband is a sports fanatic, enjoys helping in the kitchen and absolutely loves to eat the results!! I was a late starter, in my 30's when I started cooking, so I have brought my children up to Cook from an early age! And they all cook very well :D <br />Also love to read, garden, browse fleamarkets, esp. antique markets, love to sit in the sun with a cappucino and a good book! Want to retire to the coast.....one day..... <br /> <br /><img src=http://imagecache2.allposters.com/images/pic/APG/576-21387~Ooooodles-of-Noodles-Posters.jpg alt= /> <br /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/participantbannerzwt5.jpg border=0 alt=Photobucket /> <br /> <br /><img src=http://i3.photobucket.com/albums/y73/BabzyBC/Siggy/Recipezaar/JJJ-Done.jpg alt= /> <br /> <br /><img src=http://i196.photobucket.com/albums/aa130/nowsonexitmusic/banner-smalltemp.jpg alt= /> <br /> <br /><img src=http://i196.photobucket.com/albums/aa130/nowsonexitmusic/unratedpart.jpg alt= /> <br /> <br /><img src=http://i196.photobucket.com/albums/aa130/nowsonexitmusic/turmerictag-small.jpg?t=1225271033 alt= /> <br /> <br /><img src=http://i196.photobucket.com/albums/aa130/nowsonexitmusic/mushroombanner-smallpic.jpg alt= /> <br /> <br /><img src=http://i196.photobucket.com/albums/aa130/nowsonexitmusic/soupbanner-small.jpg?t=1227755026 alt= /> <br /> <br 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