REFRIED BEANS
Provided by Valerie Bertinelli
Categories side-dish
Time 35m
Yield 2 1/4 cups
Number Of Ingredients 12
Steps:
- Heat the coconut oil in a 10-inch cast-iron skillet over medium heat. Add the onions and cook until softened, 3 to 4 minutes. Add the garlic, cumin, coriander and 1/2 teaspoon salt; cook until the spices are toasted and the garlic has softened, 1 minute. Add the pinto beans, chicken stock and chipotle puree and bring to a boil. Cook until the stock has reduced by about half and the mixture has thickened, 5 to 6 minutes.
- Off the heat, mash the beans to a smooth paste with a potato masher, leaving some beans partially mashed to add some texture. The beans should have the consistency of a thick sauce; if they're difficult to stir, they're too thick. If needed, thin the beans out with extra chicken stock, 1 tablespoon at a time.
- Finish by stirring in the lime juice and adding salt to taste. Garnish with queso fresco and cilantro, and serve with lime wedges.
KIKI'S BORRACHO (DRUNKEN) BEANS
Growing up, my Mexican grandmother always had a pot of beans cooking on the stove. I often cook these beans (a 'drunken' version) for my family, and the aroma keeps her close to my soul, even years after she has past. I hope your family enjoys them as much as mine.
Provided by KIKI810
Categories Side Dish Beans and Peas
Time 3h30m
Yield 12
Number Of Ingredients 12
Steps:
- Soak beans in a large pot of water overnight.
- Drain beans, and refill the pot with chicken stock and enough water to cover the beans with 2 inches of liquid. Season with salt and pepper. Cover, and bring to a boil. Reduce heat to medium-low, cover, and cook for 1 1/2 hours. Stir the beans occasionally through out the entire cooking process to make sure they do not burn or stick to the bottom of the pot.
- Stir beer, tomatoes, onion, jalapeno peppers, garlic, bay leaves, oregano, and cilantro into the beans. Continue to cook uncovered for 1 hour, or until beans are tender.
- With a potato masher, crush the beans slightly to thicken the bean liquid. Adjust the seasonings with salt and pepper to taste.
Nutrition Facts : Calories 181 calories, Carbohydrate 31.8 g, Cholesterol 0.5 mg, Fat 1 g, Fiber 7.7 g, Protein 9.6 g, SaturatedFat 0.2 g, Sodium 1073.5 mg, Sugar 4.6 g
DRUNKEN REFRIED BEANS
A refried bean recipe using refried beans and Ro*Tel tomatoes with Mexican beer and bacon, topped with queso fresco cheese
Provided by ROTEL
Categories Beans
Time 20m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Place bacon in large skillet; heat 1 minute over medium-high heat. Add onion; cook 1 minute more. Add drained tomatoes, beans and beer; stir until combined.
- Bring mixture to a boil. Reduce heat to low; cook 10 minutes or to desired thickness, stirring occasionally. Sprinkle with cheese just before serving.
Nutrition Facts : Calories 14.2, Fat 1.2, SaturatedFat 0.4, Cholesterol 1.8, Sodium 22.4, Carbohydrate 0.5, Fiber 0.1, Sugar 0.2, Protein 0.4
MEXICAN DRUNKEN BEANS
Freshly cooked beans with bacon, ham, tomato, and Mexican beer. A recipe courtesy of my good friend Pepe from Tequila, Jalisco.
Provided by gem
Categories Side Dish
Time 10h20m
Yield 8
Number Of Ingredients 12
Steps:
- Put mayocoba beans into a large container with enough cool water to cover by several inches. Let beans soak 8 hours to overnight.
- Drain mayocoba beans and rinse thoroughly; put into a large stockpot. Pour enough water into the pot to cover beans by a few inches; bring to a boil, reduce heat to medium-low and place a cover on the pot, and cook at a simmer until beans are soft in the center, about 90 minutes.
- While the beans simmer, heat oil in a large skillet over medium heat. Cook and stir onion in hot oil until tender, about 5 minutes; add tomatoes and serrano pepper and simmer until the tomatoes have softened slightly, about 5 minutes. Reduce heat to medium-low and continue cooking until the liquid begins to thicken, about 10 minutes more. Remove from heat.
- Cook and stir bacon in a large, deep skillet over medium-high heat until very crispy, about 10 minutes; remove bacon from skillet with a slotted spoon and drain on a plate lined with paper towel.
- Cook ham cubes in the bacon fat in the skillet until browned, about 5 minutes; remove with slotted spoon to the plate with the bacon to drain.
- Once the beans have cooked, stir the tomato mixture, bacon, ham, beer, jalapeno peppers, cilantro, and chicken bouillon granules into the beans; season with sea salt. Bring the mixture to a simmer and cook until the beans are completely softened, about 30 minutes.
Nutrition Facts : Calories 435.3 calories, Carbohydrate 41.8 g, Cholesterol 42 mg, Fat 15.9 g, Fiber 16.8 g, Protein 27.3 g, SaturatedFat 5.3 g, Sodium 1537.2 mg, Sugar 2.1 g
FRIJOLES BORRACHOS: DRUNKEN BEANS
Provided by Aarón Sánchez
Categories side-dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Wash the beans thoroughly in cold water, discarding any stones or rotten beans.
- Place the beans in a wide, short saucepot (rondeau), and cover with water by 2 inches. Cook for 30 minutes, and then, add the tomatoes, onions, jalapeno, garlic, bay leaves, oregano, and beer. Cook until the beans are tender, about another 30 minutes.
- With a potato masher, crush the beans, to thicken the bean liquid. Adjust the seasonings with salt and pepper.
REFRIED BEANS
Steps:
- In a large skillet, heat the oil. Add and sizzle the cumin seeds for 10 seconds while stirring. Add the onion and garlic and saute until the onions are soft and lightly browned, about 3 to 4 minutes. Reduce the heat to medium, add about one third of the cooked beans and 1/3 cup of the liquid, mashing the beans with the back of a spoon or if beans are already pureed, stir them into the liquid to create a coarse mash.
- While the mixture is simmering and the liquid is being absorbed into the bean puree, continue adding beans and liquid in two more batches. Add cayenne, vinegar, and salt to taste. Serve immediately.
THE FORT'S REFRIED ANASAZI (CLIFF DWELLER'S) BEANS
Steps:
- Rinse anasazi beans under cold water. Place in a saucepan and add water to cover. Bring to a boil then turn down heat and simmer until beans are tender, about 30 to 45 minutes. When beans are done drain off remaining liquid and cool slightly. Beans should be soft.
- In a large hot saute pan, add the bacon and saute until crisp. Then add the salsa, cooked beans, 1/4 cup of milk, and seasonings and simmer for 5 minutes. In a food processor add the bean mixture and cheese and pulse until smooth. If mixture is too thick, add the rest of the milk. Check seasonings and adjust to taste. Serve immediately.
REFRIED BEANS
Try making this dish to serve at a party - it works well as a dip served with nachos. It's also a great accompaniment to a larger Tex-Mex-style meal
Provided by Barney Desmazery
Categories Dinner
Time 40m
Yield Serves 4 as a topping or 2 as side
Number Of Ingredients 9
Steps:
- Lightly drain the beans, reserving the juice from the tin, but do not rinse (you want the beans in about half the liquid from the can). Depending on the texture you prefer, either mash them roughly in a bowl or blitz them using a blender until smooth. Set aside.
- Heat the oil in a large frying pan or casserole and cook the onions for 8-10 mins until soft and golden. Scatter in the garlic, chilli and cumin seeds, and sizzle everything for 2 mins more. Tip in the beans, oregano, paprika and a pinch of salt. Cook everything together for 5 mins until the beans have heated through adding more reserved bean juice if it's too thick. Serve straightaway with a sprinkling of coriander, if you like, or leave to cool and keep chilled. Will keep chilled for up to three days or frozen for a month. Reheat with a splash of water mixed in.
Nutrition Facts : Calories 114 calories, Fat 3 grams fat, SaturatedFat 0.4 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 3 grams sugar, Fiber 6 grams fiber, Protein 5 grams protein, Sodium 0.01 milligram of sodium
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