Making Homemade Re Fried Beans is easier than you think, and so much better than store bought. If you want re fried beans that taste like they do in a "Mexican Restaurant" then homemade is the way to go. You can cook your beans on the stove top which is the old fashioned way, but unless you have all day its best to use a "Pressure Cooker"
I have to admit the first thought that came to mind when I heard "Pressure Cooker" was oh no! just the thought of using it scared me, but it's a lot easier than you think. The biggest part is getting over the fear of using it. Once you cook beans in a slow cooker you will never cook your beans on the stove again trust me on this.
Thank you Heather for showing how to cook Re Fried beans the easy way. You can use any amount of beans to make this recipe, but I found that one 16 ounce package works best for my family. One 16 ounce bag yields a pretty good amount of re fried beans, with some leftover to freeze.
Thank you Heather for showing how to cook Re Fried beans the easy way. You can use any amount of beans to make this recipe, but I found that one 16 ounce package works best for my family. One 16 ounce bag yields a pretty good amount of re fried beans, with some leftover to freeze.
Drain the water off your soaked beans and place in your Pressure Cooker. Fill your pot with fresh water to cover your beans about 2 inches above is sufficient. Add a generous amount of Lawry's Seasoned Salt and place the lid on your pressure cooker and Lock the Lid in place.
Turn your burner to high and let you pressure cooker come to a boil, you will hear the steam starting to escape and make a whistling/jiggling noise, when you hear the whistling & jiggling that means they have come to a boil and the pressure cooker has started to pressurize. Reduce heat to (low-med) and let your beans simmer for about 30 minutes.
Turn your burner to high and let you pressure cooker come to a boil, you will hear the steam starting to escape and make a whistling/jiggling noise, when you hear the whistling & jiggling that means they have come to a boil and the pressure cooker has started to pressurize. Reduce heat to (low-med) and let your beans simmer for about 30 minutes.
Remove the lid and look at the beans, they should look pink color and tender. If the beans are still a bit hard put the lid back on and bring back to a boil and simmer for about 5-10 additional minutes, then let the steam escape again and remove lid and check the beans again for doneness.
Add additional Lawrys Seasoned Salt and about 2 tablespoon of Lard and continue mashing...... Yikes Lard!!!!!!!!!!! that's what I said when I learned to make this recipe. Lard is not as bad as the label people have thrown on it. Back in the good old days lard was the only fat that was used for cooking and baking besides butter. Now, as we all know (or have heard), lard is the best for cooking, frying and baking.
Almost any old recipe will call for lard. Any new recipe will call for shortening (Crisco or any other brand). But Lard is used best in Pie Crust & Homemade Buttermilk Biscuits (the flavor is nutty, but decidedly un-porky; the texture will be tender yet flaky.) If you want crispy golden brown great tasting Fried Chicken again use LARD!!!!!
Lard also gives Re fried Beans that great flavor with a smooth texture believe me you wont be disappointed. If you want Re fried Beans just like in a Authentic Mexican Restaurant then you will need Lard. These days, you can purchase a pound of lard just like a pound of butter in grocery stores usually found in same isle as Crisco it will fall under the label of "Lard or Manteca" Go on give it a try......
Lard also gives Re fried Beans that great flavor with a smooth texture believe me you wont be disappointed. If you want Re fried Beans just like in a Authentic Mexican Restaurant then you will need Lard. These days, you can purchase a pound of lard just like a pound of butter in grocery stores usually found in same isle as Crisco it will fall under the label of "Lard or Manteca" Go on give it a try......
OK now that the whole Lard issue is taken care of, continue with your beans. Mash the beans, stirring continuously, until they start to thicken (they'll thicken more off the heat), about 3-5 minutes. Really put some muscle into it, when the beans are at the consistency that you want take them off the heat.
If you beans are to thin let them sit a little while before serving and they will thicken up. Serve immediately, or reheat them gently, adding a little broth or water if they have thickened too much, before serving. These will be the best Re fried Beans you have ever tasted and you wont resort to a can again.
Homemade (Pressure Cooker) Re Fried Beans
1 - 16 ounce bag of dry pinto beanes
2 - tablespoons lard
Lawry's seasoned salt, to taste
4 - 6 cups water, reserve about 1 cup bean water after cooking
To start you will need to soak the beans first so they soften up before cooking. Rinse the beans picking them over to remove any dirt or pebbles. Place rinsed beans in a bowl and cover with water, allow to soak for at least 3 hours.
Drain the water off your soaked beans and place in your pressure cooker. Fill your pot with fresh water to cover your beans with about 2 inches of water. Add a generous amount of Lawry's Seasoned Salt and place the lid on your pressure cooker and Lock the Lid in place.
Turn your stove to high and let you pressure cooker come to a boil, you will hear the steam starting to escape and make a whistling/jiggling noise, when you hear the whistling & jiggling that means they have come to a boil and the pressure cooker has started to pressurize. Reduce heat to (low-med) and let your beans simmer for about 30 minutes.
Turn your stove to high and let you pressure cooker come to a boil, you will hear the steam starting to escape and make a whistling/jiggling noise, when you hear the whistling & jiggling that means they have come to a boil and the pressure cooker has started to pressurize. Reduce heat to (low-med) and let your beans simmer for about 30 minutes.
Never open the pressure cooker while the beans are cooking. This could cause it to explode and you can be injured. After about 30 minutes turn off the heat and let the steam completely escape from the pressure cooker before opening the lid.
On my pressure cooker I just have to lift up the metal knob on the middle of the lid and if no steam comes our then the lid can be removed. If you still hear and see steam leave it alone and check back again until you hear and do not see steam.
On my pressure cooker I just have to lift up the metal knob on the middle of the lid and if no steam comes our then the lid can be removed. If you still hear and see steam leave it alone and check back again until you hear and do not see steam.
Remove the lid and look at the beans, they should look pink color and tender. If the beans are still a bit hard put the lid back on and bring back to a boil and simmer for about 5-10 additional minutes, then let the steam escape again and remove lid and check the beans again for doneness.
Drain off the water reserving about 1 cup of bean liquid in the pot. Reserve additional water in case your beans are to thick you can always add more later. Use a Potato masher and begin to start mashing up our cooked beans. Add a bit of Lard and some Lawrys Seasoning Salt.
Add additional Lawrys Seasoned Salt and about 2 tablespoon of Lard and continue mashing until the beans are at the consistency that you want.
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Thanks!