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Before you jump to Lorena's Refried Beans recipe, you may want to read this short interesting healthy tips about Healthy Power Treats.
We are very mindful that consuming healthy snacks can help us truly feel better within our bodies. When we eat more healthy foods and less of the detrimental ones we usually feel much better. A piece of pizza doesn’t make you feel as healthy as consuming a fresh green salad. This is usually a problem, nonetheless, in terms of eating between goodies. You can spend several hours at the grocery store searching for the perfect snack foods to help you feel healthy. Why not try some of the following wholesome snacks the next time you need some extra energy?
If you might be looking for a fast snack, you can’t go wrong with a whole grain one. A mid-morning snack of whole grain bread together with some protein will sustain you until it’s time for lunch break. Eating on the run may be much healthier with whole grain chips and crackers. Deciding on whole grain snacks is always far better than eating the processed grains we commonly obtain in our grocery stores.
You can find lots of healthy snacks you can choose that never involve a lot of preparation or searching. Determining to live a healthy life style can be as uncomplicated as you want it to be.
We hope you got benefit from reading it, now let’s go back to lorena's refried beans recipe. You can have lorena's refried beans using 8 ingredients and 7 steps. Here is how you do that.
The ingredients needed to cook Lorena's Refried Beans:
- Use 1/2 pound Pinto beans
- Prepare 4 quarts water Drinking
- Provide 2 tomato Roma
- Prepare 1/2 Onion
- You need 1 clove Garlic
- You need 2 Serrano Peppers Jalapeño or
- Use 4 tbs Olive Oil
- Prepare Salt
Instructions 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.
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