It's a matter of mashing the cooked beans to use in bean dips, nachos, tacos, and burritos. They can be hand mashed for more texture, or if you prefer the smoother texture of the store-bought version you can use an immersion blender or kitchen blender to your preferred consistency.
How to Prepare the Mashed Beans:
2 C. Cooked Beans (drained-reserve the bean broth)
1/2 C. reserved Bean Broth (or as needed)
Once the beans are cooked, strain, reserving some of the bean broth. With the immersion blender blade flat on the bottom of the bowl, begin processing the beans. Add some of the bean liquid for a thinner consistency if desired. Add seasoning as desired.
Note: I do not season the mashed beans until I use them in my recipes, but feel free to season with your favorite seasonings.
Refer to the links below for making refried beans, or bean dip with seasoning suggestions.
Mashed or Refried beans can be frozen to have on hand for your Mexican food night or those pot-luck gatherings.
How to Cook Dry Beans:
justfowlingaround.weebly.com/fr om-the-pantry/how-to-cook-dry-beans
How to Make Refried Beans:
justfowlingaround.weebly.com/from-the-pantry/slow-cooker-refried-beans
Make your own Bean Dip: justfowlingaround.weebly.com/from-the-pantry/bean-dip-from-scratch
Chicken Nachos
http://justfowlingaround.weebly.com/from-the-pantry/category/chicken-nachos
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