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Before you jump to Lorena's Refried Beans recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Lowering costs Inside the Kitchen.

It was not really that long ago that hippies and tree huggers were the only ones to show concern concerning the well-being of the environment. That’s a thing of the past now, with everyone being aware of the problems besetting the planet and also the shared burden we have for turning things around. According to the industry experts, to clean up the surroundings we are all going to have to make some changes. Each and every family ought to start making changes that are environmentally friendly and they should do this soon. The cooking area is a good place to start saving energy by going much more green.

A lot of electricity is actually wasted when fridges and freezers, both heavy users of electricity anyway, are not operating efficiently. You can save up to 60% on energy whenever you get a new one, when compared with those from longer than ten years ago. Keeping the temperature of the fridge at 37F, coupled with 0F for the freezer, will certainly save on electricity, while keeping food at the correct temperature. You can minimize how often the motor has to run by routinely cleaning the condenser, which will save on electricity.

As you can see, there are many little things that you can do to save energy, and save money, in the kitchen alone. Environmentally friendly living is not that difficult. A lot of it is basically using common sense.

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 achieve it.

The ingredients needed to prepare Lorena's Refried Beans:

1. You need 1/2 pound Pinto beans
2. Provide 4 quarts water Drinking
3. Get 2 tomato Roma
4. You need 1/2 Onion
5. You need 1 clove Garlic
6. Get 2 Serrano Peppers Jalapeño   or
7. Get 4 tbs Olive Oil
8. Take Salt

Instructions to make Lorena's Refried Beans:

1. 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.
2. 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.
3. When boiling, turn down heat to low and cook for 3-4 hours, checking water levels. Add more drinking water as necessary.
4. 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!
5. In 2 tall pans coated with olive oils, fry jalapeños on high heat until blackened on both sides.
6. 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.
7. Thoroughly mash beans with potato masher or electric hand blender.

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