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Place beans into a large pot with onion, cilantro, jalapeño pepper, garlic, and lard; add enough water to cover by 4 to 5 inches. Bring to a boil, then reduce the heat, and cook for 2 to 3 hours. Depending on the beans, it may take up to 5 hours. Add more water if necessary. When beans are soft, season to taste with salt.
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Thoroughly rinse under cold water. Place in a large pot with onion, garlic, epazote and plenty of water. Simmer until the beans are cooked through. Cooking time is between 1:30 to 2 hours. Once cooked the cooking process for frijoles refritos is quite easy and you'll be making your own refried beans in no time. Step 2.
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To Prepare. In a large saute pan over medium heat, pour the oil and heat until hot but not smoking, about 1 to 2 minutes. Add the onions and let them saute for 3 to 4 minutes, until they have softened, become translucent, and have started to slightly brown along the edges. Add a cupful of the basic bean puree at a time, over the sauteed onion.
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Combine beans and water in a 6-quart heavy bottomed pot or clay pot. Stir in olive oil, onion pieces, garlic cloves and salt. Bring to a boil. Reduce heat, cover and simmer for 2 hours or until beans are tender. Adjust salt as needed. Serve as a main dish with pico de gallo and bolillo (French bread).
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Cover the pot and turn the heat to medium-high and bring to a boil. When they start boiling, reduce the heat to simmer gently. The cooking time will depend on the freshness and size of the beans from, 1 ½ hour up to 3 hours. Add hot water if needed during the cooking process to keep the level over 2 inches.
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Add the butter to a hot pan and let it melt. Next, cook the onion pieces in the butter until soft, then add the garlic and cook for a further minute. Season with salt and pepper to taste. Drain the beans reserving the cooking liquid. Then, add them to the pan, over the cooked onion.
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Soak beans in water for two hours in a saucepan. Bring to a boil and reduce heat to medium-low, cover and simmer until beans are cooked, about 1 1/2 hours. Remove from heat. Liquefy beans with their liquid in a blender or a food processor. Or, mash beans in the pot with a potato masher. Heat vegetable oil in a saute pan over medium heat.
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In a large pot, Mexican olla, or dutch oven, add the beans, water, garlic and onion. Bring to a boil over high heat, then reduce to a low simmer. ¼ medium white onion, 1 garlic clove, 6 cups water. Cover and cook on medium-low heat for 1 ½ hours. Add the salt, mix well and then taste and adjust the seasoning as needed.
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Place the beans in the cooking pot and cover with 3 inches of water. Allow the beans to soak overnight. Discard the soaking water. Add cold water to cover the beans by 4 inches. Add the ½ white onion and 2 cloves of garlic. Bring the water to a boil and then reduce to a simmer. Simmer the beans for 2 hours.
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Sort 7 cups of dried beans, pick out any shriveled or discolored beans, rocks or debris. Place the beans in a mesh strainer or colander and rinse thoroughly until the water runs clear. Place beans in the pot. Add the 1 medium garlic clove, 2 tablespoons of kosher salt or coarse salt, and 1 tablespoon of oil.
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Instructions. Chop the onion, bell pepper and garlic and fry them in a pan with a little oil until they are lightly browned. Put the beans with their juice in the pan and stir everything well. Stir in oregano and chopped jalapeños and continue heating until bubbles appear. Turn off the pan, put everything in the blender and puree.
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Add a small amount of water or milk to loosen the beans if necessary. Heat until the beans are warmed through. Microwave: Place the desired amount of refried beans in a microwave-safe bowl. Cover the bowl with a microwave-safe lid or microwave-safe plastic wrap, leaving a small vent for steam to escape.
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Frijoles mica Frijoles mica By Jackelin Ortiz
Mexican beans are quite easy to make. All you have to do is clean, soak, and simmer them. Clean the beans. Spread the beans on a baking sheet, container, or clean surface. Pick out any debris, pebbles, dirt, or badly bruised beans. Discard them and only keep the nice ones. Rinse and drain them. Set them aside.
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