"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Beans and Refried Beans- How to Cook! Recipe

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This recipe for Beans and Refried Beans- How to Cook!, by , is from These Are a Few of My Favorite Things!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Christy Knotts Nevels

Category:
Category:

Ingredients:  
Ingredients:  
Dried pinto, white, or red beans (can mix or cook one at a time)
Water
Salt

Directions:
Directions:
If not purchasing beans from the store, sort through beans removing rocks or dirt. Rinse under running water until clean. Add beans to a large pot and cover with water. Bring to a boil, turn off heat and leave covered for 1 hour. Remove water and rinse beans. Add double the amount of water to beans in a large pot. A 1 tsp. salt to each 1 cup of dry beans. Bring to a boil then lower heat to simmer. Cook for 3 to 4 hours. Add water as needed to keep beans covered.

Can also use a crock pot to cook beans. Just cook on High until water comes to a boil then turn to Low for the next 6 to 8 hours.

Beans are done when soft. Never add tomatoes or other acid until beans are completely cooked.

For refried beans: Drain liquid from cooked pinto beans. Save liquid. Mash beans with a potato masher, fork or immersion blender. Add just enough liquid to help make a smooth consistency.

 

 

 

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