20 MINUTE SKILLET REFRIED BEANS
Steps:
- In a large skillet, melt butter over medium heat. Add diced onion and saute for 4-5 minutes or until onion is translucent.
- Add garlic to melted butter and onions and saute for another minute.
- Add pinto beans (don't wash and drain them first - just dump in the whole can), cumin, chili powder and cayenne powder to skillet. Cook for about 5 minutes or until beans are heated through.
- Using a potato masher, mash beans until they become the consistency that you prefer (my husband likes them completely smooth while I prefer them to be a little chunky. You could also put the beans in a blender to make them super smooth).
- If desired, top with some shredded cheese and fresh cilantro.
Nutrition Facts : Servingsize 1 serving, Calories 261 kcal, Fat 24 g, SaturatedFat 15 g, Cholesterol 61 mg, Sodium 312 mg, Carbohydrate 12 g, Sugar 4 g, Protein 2 mg
REFRIED BEANS
Mashed black beans cooked in a decent amount of lard or oil along with aromatics and spices get transformed into a satisfying Mexican staple with big flavor! Top with crumbled cotija for an irresistibly cheesy finish.
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 8 servings
Number Of Ingredients 0
Steps:
- Heat 1/4 cup lard or vegetable oil in a large skillet over medium heat.
- Add 1/2 diced onion and cook, stirring, until soft, about 3 minutes.
- Add two 15-ounce cans black beans (drained), 1 cup chicken broth and 1/2 teaspoon dried Mexican oregano. Cook, lightly mashing the beans, until the liquid is absorbed, about 5 minutes.
- Add 1 more cup chicken broth and cook until slightly saucy, about 7 minutes. (Stir in a splash of water if the beans are too thick.)
- Season with salt and pepper and top with crumbled Cotija cheese.
EASY REFRIED BEANS (REFRITOS)
These yummy refritos are made from canned red beans for quickness and convenience. I think they are a BIG step up from regular refried beans out of a can!
Provided by Debs Recipes
Categories Beans
Time 20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Melt bacon grease in a well-seasoned cast-iron skillet over medium heat; add onions and jalapeno; cook and stir until tender; add beans a half-can at a time, stirring to incorporate; add seasonings to taste.
- Cook beans, stirring frequently with wooden spoon and mashing them (use the back of the wooden spoon or even a potato masher) as you go, for 15-20 minutes until liquid evaporates and beans thicken; top with cheese and serve.
- NOTE: If you like your refritos especially smooth, run them through the blender or food processor before cooking.
QUICK AND EASY REFRIED BEANS
When you don't have all day to make refried beans and you can't stand the canned ones, these are easy and delicious.
Provided by MarasFlourpower
Categories Side Dish Beans and Peas
Time 20m
Yield 6
Number Of Ingredients 7
Steps:
- Heat canola oil in a heavy skillet over medium heat.
- Cook garlic cloves in hot oil, turning once, until brown on both sides, 4 to 5 minutes.
- Smash garlic cloves in skillet with a fork.
- Stir pinto beans, cumin, chili powder, and salt into mashed garlic and cook until beans are thoroughly heated, about 5 minutes. Stir occasionally.
- Smash bean mixture with a potato masher to desired texture. Squeeze lime juice over smashed beans and stir until combined.
Nutrition Facts : Calories 131.7 calories, Carbohydrate 16.1 g, Fat 5.6 g, Fiber 4.8 g, Protein 5 g, SaturatedFat 0.5 g, Sodium 323.2 mg, Sugar 0.3 g
INSTANT POT REFRIED BEANS RECIPE (RESTAURANT-STYLE)
The best refried beans made with dry pinto beans right in your Instant Pot!
Provided by Camille Beckstrand
Categories Side Dish
Time 1h10m
Number Of Ingredients 9
Steps:
- Place the liner into the Instant Pot.
- Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into the liner of the Instant Pot.
- Pour in the water and the chicken broth.
- Place the lid on top of the Instant Pot. Move the valve to SEALING.
- Press the MANUAL (or PRESSURE COOK) button and set the timer for 45 minutes.
- Let the pressure do a natural release when it's done (will take 15-25 minutes).
- Drain the excess liquid from the beans and set liquid aside.
- Using a potato masher or handheld electric mixer, mash the cooked beans until they reach the desired consistency. Add drained liquid back in as needed (I usually add 1/2 cup - 1 cup of liquid back in).
- Serve and enjoy!
Nutrition Facts : Calories 178 kcal, Carbohydrate 32 g, Protein 11 g, Fat 1 g, SaturatedFat 1 g, Sodium 878 mg, Fiber 8 g, Sugar 1 g, ServingSize 1 serving
REFRIED BEANS - COOKS ILLUSTRATED
This is simple enough. If you have the time, try cooking pinto beans from dried using my Cooked Dried Beans (Recipe #354834). Use for dinner as a side or for breakfast burritos. Check the liquid (water or broth); you may need a little more than the original measurement.
Provided by LaJuneBug
Categories Beans
Time 21m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Process broth and all but 1 cup of beans in food processor until smooth, about 15 seconds, scraping sides of bowl with rubber spatula if necessary. Add remaining beans and process until slightly chunky, about ten 1-second pulses.
- Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add salt pork and cook, stirring occasionally, until fat has rendered and pork is well browned, about 10 to 15 minutes. Transfer pork to small bowl with slotted spoon and set aside (you should have about 2 tablespoons of fat left in skillet.).
- Increase heat to medium-high; add onion, chiles, and salt and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes. Add garlic and cumin; cook, stirring frequently, until fragrant, about 30 seconds. Add beans and stir until thoroughly combined. Reduce heat to medium and cook, stirring occasionally, until beans are thick and creamy, about 5 minutes. Stir in cilantro and lime juice, if using, and serve.
Nutrition Facts : Calories 523, Fat 22.3, SaturatedFat 7, Cholesterol 18.3, Sodium 463.3, Carbohydrate 61.4, Fiber 20.3, Sugar 2.3, Protein 22
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