REFRIED BEANS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 3h15m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Rinse the beans thoroughly, then place them in a large pot with the bacon. Pour water over the top. Use enough water to cover the beans by 1 or 2 inches. Bring to a boil over medium-high heat, then reduce the heat to low and cover. Simmer for 2 to 3 hours. If the liquid seems to evaporate too quickly, add more water during the cooking process. The beans are done when they're fork tender, without much bite.
- Add the chili powder, salt and pepper. Stir and taste, adjusting the seasoning as necessary. Add in other seasonings as desired.
- Heat the fat in a large skillet and cook the onions until translucent. Add the beans to the skillet and mash them until they're the consistency you want. Stir and cook them until heated, then add the grated cheese. Top with the jalapenos.
DOCTORED UP REFRIED BEANS (IN THE MICROWAVE)
These are a nice change from the usual straight from the can beans and they're quick and easy to make in the microwave. We love them along side tacos, enchiladas or any other Mexican dishes.
Provided by Jules127
Categories Beans
Time 5m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Mix refried beans, salsa and scallions in a microwave safe bowl.
- Cover with plastic wrap and heat on high for 2 minutes. Stir and add half of cheese and microwave for another minute.
- Depending on your microwave they should be very hot.
- Add remaining cheese to top and heat for another 30 seconds.
HOW TO MAKE CANNED REFRIED BEANS TASTE BETTER
Steps:
- Melt butter in a skillet.
- Add onion and saute until translucent. Add garlic and cook until fragrant over low heat.
- Add refried beans, break up and combine with butter, onion, and garlic.
- Add half and half, stir.
- Add sour cream
- Season with salt, pepper and cumin to taste (I used 1 teaspoon of each).
- Add cheese.
REFRIED BEANS (IN THE MICROWAVE!)
Quick and easy. I love the texture and flavor the chicken broth gives to this sidedish. Serve with other sidedishes... chopped lettuce, tomatoes and sour cream. All will take the "heat" out of your Mexican dinner.
Provided by Aroostook
Categories Beans
Time 7m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Place mashed beans in a bowl& add spices/oil.
- Mix in chicken broth and heat in microwave.
- Stir until smooth and bubbly.
- Sprinkle w/ cheese and serve on a heated platter.
- Also tasty cold and used as a dip.
Nutrition Facts : Calories 129.6, Fat 5.4, SaturatedFat 1.9, Cholesterol 7.3, Sodium 425.2, Carbohydrate 13, Fiber 3.7, Sugar 0.3, Protein 7.6
CHEF JOHN'S REFRIED BEANS
I don't think I would ever sit down to eat just a bowl of refried beans, but they make everything they're served on, with, or in, infinitely better. Just as long as you use lard to make them.
Provided by Chef John
Categories Side Dish
Time 12h10m
Yield 8
Number Of Ingredients 9
Steps:
- Drain soaked beans and transfer them to a stock pot. Add garlic, epazote, and cold water. Place pot over high heat and bring to a boil. Stir. Reduce heat to low. Simmer uncovered until beans are soft, 1 1/2 to 2 hours. Drain the beans and reserve all the liquid.
- Melt lard in a large skillet over medium-high heat. Add onions and salt; cook until onions start to brown, 10 to 12 minutes. Stir in serrano pepper and chipotle powder; cook 1 minute. Transfer drained beans into skillet. Mash about half the beans with a potato masher or back of a spoon. Ladle some bean cooking liquid to skillet. Continue to mash and stir beans as you gradually add more liquid. Mash until the beans have reached your preferred consistency and texture. Taste and add more salt, if desired.
Nutrition Facts : Calories 317.2 calories, Carbohydrate 37.7 g, Cholesterol 12.2 mg, Fat 13.7 g, Fiber 12.4 g, Protein 12.2 g, SaturatedFat 5.2 g, Sodium 490.9 mg, Sugar 1.8 g
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