How to Cook Perfect Nan's Refried Beans

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Before you jump to Nan's Refried Beans recipe, you may want to read this short interesting healthy tips about Energy Enhancing Snack foods.

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Healthy foods made from whole grains are excellent for a fast snack. Starting your morning with a piece of whole grain toast can give you that added boost you need to get going. When you have to have a fast snack food on your way out the door, don't forget to look for whole grain chips, pretzels, and crackers. Make the shift from refined products including white bread to the healthier whole grain alternatives.

You don't have to look far to discover a wide selection of healthy snacks that can be easily prepared. When you make the choice to be healthy, it's simple to find just what you need to be successful at it.

We hope you got benefit from reading it, now let's go back to nan's refried beans recipe. You can have nan's refried beans using 12 ingredients and 9 steps. Here is how you do that.

The ingredients needed to prepare Nan's Refried Beans:

1. You need of cold water to cover (see recipe).
2. Prepare 3 cup of dried pinto beans.
3. You need 8 cup of double-rich beef broth (see NOTE above).
4. Use 2 of large onion, chopped.
5. You need 1 of bay leaf.
6. Prepare 10 oz of extra-sharp cheddar cheese, shredded.
7. Take of salt, pepper and garlic powder.
8. Provide of optional garnish.
9. Prepare of shredded cheese.
10. Get of sour cream.
11. Prepare of finely minced onion.
12. Prepare of minced jalapeno pepper.

Instructions to make Nan's Refried Beans:

1. Place the dried beans in a large bowl and cover with cold water. You want enough water to cover by about 3 inches because the beans will swell. Let sit for 8 hours or overnight..
2. Bring to a boil, stirring occasionally, then reduce heat to medium and continue cooking for 90 minutes, uncovered, stirring every 20 minutes or so..
3. Drain the beans. Place them in a large, heavy pot. I use a cast iron Dutch oven. Add the broth, onions and bay leaf. You're not adding any other seasonings because your homemade broth should be pretty flavorful. You'll taste for seasoning at the end of cooking..
4. Reduce heat to medium-low and continue cooking, uncovered, for 2 hours, stirring occasionally, to reduce the liquid and concentrate the flavors..
5. Reduce heat to low. Using an emersion stick blender or a potato masher (my preference), mash up the cooked beans while they're still in the cooking pot. Might seem like there's too much broth yet, but the beans will absorb more as they're mashed, plus you can cook them down further, if necessary, after mashing. Don't try to mash/blend them perfectly smooth; they're best a bit "lumpy"..
6. Stir in the 10 ounces of extra-sharp cheddar cheese. Taste for seasoning. If you think it needs salt, pepper or garlic powder, stir that in now. If the consistency is not as thick as you like, continue cooking over medium heat, uncovered, stirring, until they reach your desired consistency..
7. Stir in the diced jalapeño peppers, to taste. I love the flavor, and I also add a bit of the liquid from the jar of jalapeño peppers. Start off with a little bit, stir, taste, and adjust to your preference..
8. A WORD OF WARNING: All jarred jalapeño pepper slices aren't the same! I used to think they were, until a recent rushed trip to the supermarket taught me otherwise. They were out of the store brand I usually buy, so I grabbed the brand that was there (see photo). Diced a few and stirred them into my beans, along with some of the liquid from the jar, then tasted them for seasoning..
9. To my horror, they were sweet! I grabbed the jar of peppers and read the ingredients list. Second, right after jalapeños, was high fructose corn syrup! I kid you not! Nasty tasting! DO NOT use these when making this recipe!! Sugar/corn syrup and jalapeños do NOT taste good together!.

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