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Tuilelaith / All my dishes 9 months ago
As a child mexican food was seldom if ever served. When I had children I discoved they love things like tacos, what a shock! I have developed this over time, its pretty basic and simple.
Prep:10m Cook:4m Servings:6
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Tuilelaith |
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tuilelaith 9 months ago said:
Pressure Cooker method Put beans into a 4 quart pressure cooker with a 15 lb weight. Fill up the pressure cooker with water, up to the line that indicates the capacity for the pot. Cook for 30-35 minutes - until the beans are soft and the skins are barely breaking open.
Regular method Put beans into a pot and cover beans with at least 3 inches of water - about 3 quarts for 2 1/2 cups of dry beans. Bring to a boil and then lower heat to simmer, covered, for about 2 1/2 hours. The cooking time will vary depending on the batch of beans you have. The beans are done when they are soft and the skin is just beginning to break open.
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pudgy47 9 months ago said:
I like this recipe, A must make after Thanksgiving. Thanks
raventx1 7 months, 3 weeks ago said:
2 oil, some people use bacon fat - I like just corn oil---Ummm...2 what? teaspoons or tablespoons or cups?
dottiet 6 months, 2 weeks ago said:
This is a must at any Mexican Dinner at my house. Thanks for the post. I will make from scratch from now on! Thanks for post. Got my 5!
trigger 1 month, 1 week ago said:
Refried beans from scratch wow these are delicious and versatile. Lots of recipes could be made from this.
Michael