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Before you jump to Lorena's Refried Beans recipe, you may want to read this short interesting healthy tips about Ways To Live Green Plus Conserve Money In The Kitchen.
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Even though it may not taste as good, preparing food in the microwave instead of in the oven will save you a packet of money. The energy used by cooking in an oven is definitely greater by 75%, and possibly this small amount of knowledge will spur you on to use the microwave more frequently. Countertop appliances will boil water as well as steam vegetables more rapidly than your stove, and use a lot less electricity. You might reckon that you save energy by washing your dishes by hand, however that is definitely not true. You get the highest energy savings by fully loading the dishwasher ahead of commencing a wash cycle. Conserve even more money by air drying as well as cool drying your dishes rather than heat drying them.
From the above it ought to be obvious that just in the kitchen, by itself, there are many little opportunities for saving energy and money. It is pretty uncomplicated to live green, after all. It's related to being functional, usually.
We hope you got benefit from reading it, now let's go back to lorena's refried beans recipe. You can cook lorena's refried beans using 8 ingredients and 7 steps. Here is how you do it.
The ingredients needed to cook Lorena's Refried Beans:
- Prepare 1/2 pound of Pinto beans.
- Get 4 quarts of water Drinking.
- You need 2 of tomato Roma.
- Provide 1/2 of Onion.
- Get 1 clove of Garlic.
- Take 2 of Serrano Peppers Jalapeño or.
- Get 4 tbs of Olive Oil.
- Take of Salt.
Steps to make Lorena's Refried Beans:
- Most pinto beans need to be cleaned and checked for rocks before cooking. I put them on the counter and slide beans into a colander, remove any rocks or debris and rinse..
- The bean to water ratio varies but I usually add one part beans to 5 parts water to 4 quart pot or slow cooker. Add onion, tomatos and garlic clove to water and cook on high heat..
- When boiling, turn down heat to low and cook for 3-4 hours, checking water levels. Add more drinking water as necessary..
- When beans are soft, add three generous teaspoons of salt. Let water reboil, and taste again. Usually I add more salt. During the re-frying the beans loose flavor so if you over-salt the beans while cooking it is OK!.
- In 2 tall pans coated with olive oils, fry jalapeños on high heat until blackened on both sides..
- Ladle in cooked beans. CAREFUL, they will sizzle. That's how you'll know its hot enough. The pot should look like 3 parts broth to one part beans. Cover and turn down to medium heat until broth evaporates. When ready should look like half beans and half broth..
- Thoroughly mash beans with potato masher or electric hand blender..
It's naturally gluten-free, vegetarian and can also be made vegan if you'd like. I'm going to attempt making refried beans this weekend, if anyone has experience making these please. After trying these, chances are you'll say bye to canned beans forever. Refried beans are like the mashed potatoes of Mexican and Tex-Mex cooking: they're a versatile, addictive, and delicious side dish. Refried beans, or frijoles refritos as they're known in Spanish.
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