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@un_mundo_de_kdramas: (❁ᴗ͈ˬᴗ͈)🍱🎉(ㅅꈍ﹃ꈍ)✈️🫂👤┗(^o^ )┓🅃🅁🄴🄸🄽🅃🄰 🅈 🄽🅄🄴🅅🄴┗(^o^ )┓👤🫂✈️(ꈍ﹃ꈍㅅ)🎉🍱(ᴗ͈ˬᴗ͈❁) ( Capitulo: 2 ) ( Parte: 9 ) #TreintaYNueve #CapitulosCompletos #MiMundoEsUnKdrama #Kdramas #SeriesCoreanas

Un Mundo De Kdramas
Un Mundo De Kdramas
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Friday 02 October 2026 02:05:25 GMT
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Homemade Refried Beans 🫘 🌯 Stop buying canned refried beans and start making these simple ones at home using a combo of olive oil and butter instead of lard. They’re healthier, taste way better, and honestly might be the best refried beans you’ve ever had. Ingredients • 4 cups dried pinto beans (2 lbs) • 2 onions, quartered • 6 tbsp butter • 2 tbsp olive oil • 6 garlic cloves • 1 tsp cumin • 1 tsp oregano • 3 tsp salt Instructions Crockpot (best method - no soaking required): 1. Add beans and quartered onions to a large slow cooker and cover with water by about 2 inches. 2. Cook on high for 8 hours until the beans are tender. 3. Drain the beans and reserve 2 cups of the bean broth. Optional: dice the cooked onions and save to add later. 4. In a large pan over medium heat, melt the butter and mix in the olive oil. 5. Add the garlic, cooked beans, cumin, oregano, and salt. Optional: add some of the diced onion here if desired. 6. Mash the beans with a potato masher or spoon. Stir in the reserved bean broth a little at a time until you get the texture you want. Stovetop: 1. Rinse the beans and soak overnight in water. 2. Drain, then add to a large pot with fresh water (2 inches above the beans) and the quartered onions. Add a few pinches of salt. 3. Bring to a boil, cover, and simmer for 1 to 1½ hours, until soft. 4. Drain the beans and reserve 2 cups of the bean broth. Optional: dice the cooked onions and save to add later. 5. In a pan over medium heat, melt the butter and mix in the olive oil. 6. Add the garlic, cooked beans, cumin, oregano, salt, and the optional onion. 7. Mash the beans and stir in the reserved bean broth a little at a time until you get the texture you want.
Homemade Refried Beans 🫘 🌯 Stop buying canned refried beans and start making these simple ones at home using a combo of olive oil and butter instead of lard. They’re healthier, taste way better, and honestly might be the best refried beans you’ve ever had. Ingredients • 4 cups dried pinto beans (2 lbs) • 2 onions, quartered • 6 tbsp butter • 2 tbsp olive oil • 6 garlic cloves • 1 tsp cumin • 1 tsp oregano • 3 tsp salt Instructions Crockpot (best method - no soaking required): 1. Add beans and quartered onions to a large slow cooker and cover with water by about 2 inches. 2. Cook on high for 8 hours until the beans are tender. 3. Drain the beans and reserve 2 cups of the bean broth. Optional: dice the cooked onions and save to add later. 4. In a large pan over medium heat, melt the butter and mix in the olive oil. 5. Add the garlic, cooked beans, cumin, oregano, and salt. Optional: add some of the diced onion here if desired. 6. Mash the beans with a potato masher or spoon. Stir in the reserved bean broth a little at a time until you get the texture you want. Stovetop: 1. Rinse the beans and soak overnight in water. 2. Drain, then add to a large pot with fresh water (2 inches above the beans) and the quartered onions. Add a few pinches of salt. 3. Bring to a boil, cover, and simmer for 1 to 1½ hours, until soft. 4. Drain the beans and reserve 2 cups of the bean broth. Optional: dice the cooked onions and save to add later. 5. In a pan over medium heat, melt the butter and mix in the olive oil. 6. Add the garlic, cooked beans, cumin, oregano, salt, and the optional onion. 7. Mash the beans and stir in the reserved bean broth a little at a time until you get the texture you want.

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