The SECRET to Making the BEST REFRIED BEANS at Home, Better than any AUTHENTIC MEXICAN RESTAURANT
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It’s another beautiful day and today we are taking it back to the basics, how to make the best refried beans now let me tell you the secret to have the best refried beans is to use lard or bacon fat! I n ow I know it’s not the healthiest but this this changes the flavor and just tastes so much better if you looking for a healthy alternative, use your choice of oil . ???? ☺️???? I hope you enjoy it as much as we do and if you do please let me know in the comments and if you new here, welcome, become part of our family it is FREE, just hit that subscribe bottom ☺️ I promise you, you will not regret it ♥️ love you all thank you again got joining us today!
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PRO TIP!!!!
✅ the longer you allow them to cook in the pan the thicker and drier the beans will get!
** cook over medium-low heat and always make sure the beans have water while cooking
Ingredients:
1 lb pinto beans or your choice
2 tbsp bacon fat or lard
1/2 onion
1 jalapeño
1 cup bean broth
Cheese (optional)
1 Servíng of love ????
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Recipes in Spanish:
#frijoles #refriedbeans #mexicanrestaurant
Cowboy Pinto Beans Recipe
1 pound dried pinto beans
1 large yellow onion, sliced
1-2 jalapeños, diced
1 ham hock (8 to 10 ounces)
1 1⁄2 tablespoons dried cilantro
½ tablespoon Red River Ranch Original Seasoning
½ tablespoon Mesquite Seasoning
1. Pour the beans into a large soup pot. Pour enough water over the beans until they are covered by about 2 - 3 inches.
2. Add the onion, jalapeño, ham hock, and cilantro. Cook over high heat until the mixture reaches a rolling boil, stirring occasionally.
3. Cover and boil hard for 30 minutes, stirring occasionally. As soon as the beans are boiling, you may need to add more warm water to keep them slightly covered and throughout the cooking process.
4. Reduce the heat to medium. Stir in the spices. Cover and simmer for 11/2 to 2 hours, stirring occasionally, until the beans soften. Season again to taste, if necessary.
Alex Guarnaschelli Makes Stovetop Green Bean Casserole | Alex's Day Off | Food Network
What would Thanksgiving be without a rich, creamy green bean casserole?
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Alex Guarnaschelli, professional chef, working mom and passionate home cook, invites viewers to learn her down-to-earth recipes in Alex's Day Off. Alex shows how cooking her personal style of American, French and Italian fare can be elegant and approachable!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Stovetop Green Bean Casserole
RECIPE COURTESY OF ALEX GUARNASCHELLI
Level: Intermediate
Total: 53 min
Prep: 15 min
Cook: 38 min
Yield: 8 to 10 servings
Ingredients
The Green Beans:
2 tablespoons kosher salt
1 pound string beans, ends trimmed, beans cut in half
Ice cubes
The Mushroom Base:
1 tablespoon unsalted butter
12 ounces white mushrooms, washed, sandy ends (if any) removed, and sliced into 1/2-inch slices
1 teaspoon cayenne pepper
1 teaspoon Dijon mustard
2 cloves garlic, peeled and minced (or put through a garlic press)
3 tablespoons all-purpose flour
1 cup chicken stock
3/4 cup heavy cream
1 cup sour cream
The Shallots:
4 cups canola oil
1/4 cup all-purpose flour
2 teaspoons cayenne pepper
3 medium shallots, peeled and cut into thin rounds
Kosher salt
Directions
For the green beans: Bring 6 quarts of water to a boil in a large pot. When the water boils, add the salt to the water and then add the green beans. Cook for 4 minutes.
Prepare an ice bath: Fill a large bowl halfway with ice cubes and add some cold water. Place a colander squarely inside the ice bath. The colander will keep you from having to pick the beans out from amongst the ice cubes in the ice bath. When the beans are cooked, remove them from the hot water with a strainer and transfer them to the colander inside the ice bath. Use a spoon to swirl the beans around in the ice bath so they are sure to cool down immediately. Drain and set aside.
For the mushroom base: In a 10-inch cast iron skillet, melt the butter and add the mushrooms. Season with salt, to taste, and add the cayenne and mustard. Stir to blend and cook until the mushrooms give off most of their liquid, 5 to 8 minutes. Using a whisk, add the garlic and flour to the mushrooms. When all of the flour has been incorporated, add the chicken stock. Bring to a simmer. Taste for seasoning. Stir in the cream and sour cream and simmer gently. Continue cooking over low heat until the mixture thickens, 12 to 15 minutes.
For the shallots: Pour the oil into a medium frying pan. Heat to 350 degrees F.
In a medium bowl, combine the flour and cayenne. Toss the shallot rounds in the flour and shake off the excess by shaking the rounds in a strainer once they have been floured. Test the oil by dropping in 1 shallot slice. It should begin to bubble and fry gradually.
Prepare a baking sheet fitted with a kitchen towel. Drop a small batch of the shallots into the oil and gently swirl the oil as they fry.
This will help them they fry more evenly on all sides. When they are light to medium brown, remove them with a slotted spoon and lay them out on the kitchen towel to cool. Sprinkle with a touch of salt.
To assemble: Stir the green beans and some of the shallots into the mushrooms. Simmer on the stove, over low heat until the green beans become tender when pierced with the tip of a knife, 10 to 15 minutes. When ready to serve, top with all of the remaining shallots.
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Alex Guarnaschelli Makes Stovetop Green Bean Casserole | Alex's Day Off | Food Network
How to Make Dried Pinto Beans on the Stove Top : Special Recipes
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Making dried pinto beans on the stove top isn't nearly as difficult as you might assume it to be. Make dried pinto beans on the stove top with help from the author or co-author of several bestselling and award-winning cookbooks in this free video clip.
Expert: Terry Romero
Bio: Terry Hope Romero is the author or co-author of several bestselling and award-winning cookbooks, including her collaborations with Isa Chandra Moskowitz.
Filmmaker: Jason Eberhardt
Series Description: You don't have to own a five-star restaurant to enjoy a variety of different special recipes whenever you'd like. Get tips on how to bring special recipes into your own home with help from the author or co-author of several bestselling and award-winning cookbooks in this free video series.
The Secret to Cooking Beans The Right Way So You're Not Farting All Day!
This has to be the number one reason people avoid beans. The dreaded bloat. The unpleasant and sometimes embarrassing fart. BUT, there are easy ways to make them more digestible, and less gassy, so you can load up on these amazing high plant based protein jewels and reap all their wonderful benefits. And we’re gonna learn about these hacks today along with the beans that produce the least amount of gas, and those which produce the most.
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11 Best High-Protein Plant-Based Foods for Vegans | No More Protein Worries!
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VEGAN vs PLANT-BASED vs WHOLE FOOD PLANT-BASED | So...what's the difference?
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I'm Melissa and I teach people how to easily transition to a plant-based diet with easy, step-by-step wellness strategies that work. I'm a certified holistic nutritionist, certified health coach, and a certified personal trainer. As a chronic illness overcomer, I now use what I've learned to empower others to live out their God-given purpose without sickness holding them back. On this channel, I share how to go plant-based, stay on the journey, cook delicious plant-based meals, plant-based nutrition information, and tips I've learned along the way–home for the plant-based newbie! Join me here, and let me help you make your plant-based dream come true!
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Vegan, vegan diet, weight loss, beans bloating, gas, lentils bloating, plant based, how to stop farting, beans flatulence
How To Cook: Canned Baked Beans on the Stove
I show you how to cook canned baked beans. It's very easy to make baked beans from can.
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