REFRIED BEANS: FRIJOLES REFRITOS
Provided by Robert Irvine : Food Network
Categories side-dish
Time 2h45m
Yield 8 servings
Number Of Ingredients 7
Steps:
- In a large stockpot, bring the beans to a boil in 8 cups water. Let boil for 15 minutes and skim off any scum that rises to the surface. Drain beans in a colander and rinse. Wash out the pot and return the beans to the pot with 8 cups fresh water. Bring to a simmer, cover and let cook until tender, about 2 hours over low heat.
- In a large saute pan, heat oil over medium-high heat until it begins to shimmer. Add onion and garlic and saute until the onion turns translucent. Add chili powder, salt, and pepper, and cook for a few minutes to allow flavors to integrate. Drain beans and add to pan, mashing the ingredients together. Heat through and serve with minced cilantro or minced parsley sprinkled on top.
REFRIED BEANS
Provided by Food Network Kitchen
Categories side-dish
Time 27m
Yield 2 to 3 servings
Number Of Ingredients 10
Steps:
- Reserve about a third of the beans. Mash the rest of the beans in a medium bowl with a large fork. Set aside.
- Heat the oil in a medium skillet over medium-high heat. Add the onion, and cook until lightly browned, about 4 minutes. Add the garlic and continue to cook, stirring, until lightly browned. Add the spices and cook until fragrant about 1 minute.
- Add the mashed beans and half the broth; cook, stirring frequently, until slightly thickened, about 5 minutes. Add the reserved beans and the enough of the remaining broth to loosen up the beans. Simmer until the beans are thick but not pasty, about 2 minutes more. Season with salt and pepper to taste. Stir in the fresh coriander, if desired, and serve.
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
FRIJOLES REFRITOS (CLASSIC MEXICAN REFRIED BEANS)
Make and share this Frijoles Refritos (Classic Mexican Refried Beans) recipe from Food.com.
Provided by Joy1996
Categories Mexican
Time 15m
Yield 1 Pint
Number Of Ingredients 5
Steps:
- Mash the beans in a bowl.
- In a medium skillet, heat the oil over medium heat.
- Add the onion and the garlic; cook and stir until onion is deep golden, about 10 minutes.
- Stir in the mashed beans and cook for about one minute.
- Add salt to taste.
- Makes about one pint.
Nutrition Facts : Calories 424.8, Fat 41, SaturatedFat 5.3, Sodium 5.3, Carbohydrate 15.1, Fiber 1.8, Sugar 4.8, Protein 1.8
EASY REFRIED REFRIED BEANS
My sister-in-law who was born and raised in Mexico City shared this recipe for sprucing up canned refried beans. They taste like you've been cooking them for hours.
Provided by PanNan
Categories Beans
Time 25m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Gently fry the bacon until near crisp.
- Add onion to the bacon grease and saute until tender.
- Add the refried beans and water.
- Stir and simmer until creamy and heated through.
- Place in a serving bowl and top with shredded cheese.
- The heat of the beans will melt the cheese.
- Serve with hot tortillas and/or tostada chips.
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
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.
NEW STYLE REFRIED BEANS (FRIJOLES REFRITOS ESTILO NUEVO)
Provided by Daisy Martinez
Categories side-dish
Time 2h20m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Heat the olive oil over medium-high heat in a medium saucepan. Add the onion and garlic and cook, stirring occasionally, until soft but not browned, about 4 minutes. Add the beans, ham hock, and cilantro. Pour in enough water to cover the ingredients by 2 inches. Toss in the bay leaves and bring the water to a boil, then adjust the heat so it is boiling gently. Cook the beans until tender, about 2 hours. Keep an eye on the beans; they should always be covered by liquid. When the liquid meets the level of the beans, top it off with cold water. Toward the end of cooking, ease up on the liquid you add; the goal is to have the beans barely covered with liquid by the time they're tender.
- Drain the beans, reserving the liquid. Discard the turkey wing or ham hock and the bay leaves. (Leave the cilantro in with the beans.) Put the bean mixture in a food processor and process, gradually adding enough of the reserved liquid, until the beans are the consistency of mashed potatoes. Season, to taste, with salt and pepper. Mound the beans on a platter and garnish with tortilla chips and radish slices, if using. (The beans can be prepared up to 30 minutes in advance. Return the beans to the saucepan and keep warm over very low heat.)
FRIJOLES REFRITOS (REFRIED BEANS)
An authentic recipe for Mexican-style beans. Serve moist and hot with your meal, cover with grated Mexican cheese and accompanied by pickled jalapeno peppers.
Provided by Fred Guevara
Categories Side Dish
Time 6h18m
Yield 12
Number Of Ingredients 5
Steps:
- Combine water, pinto beans, and garlic into a large pot and cover; Cook over low heat for 5 1/2 hours; stir salt into beans and continue cooking until beans are very soft, about 30 minutes more.
- Heat canola oil in a skillet over high heat. Spoon the beans into the skillet without draining excess water; mash beans using a potato masher until they begin to lose their shape, about 3 minutes.
Nutrition Facts : Calories 214.5 calories, Carbohydrate 23.8 g, Fat 9.8 g, Fiber 5.9 g, Protein 8.1 g, SaturatedFat 0.8 g, Sodium 210.2 mg, Sugar 0.8 g
FRIJOLES REFRITOS (REFRIED BEANS)
When I have left over pinto beans, this is our favorite recipe. Once you taste it, you'll never settle for canned refried beans again. Queso Blanco is not a melting cheese but it becomes soft and creamy when heated. In this recipe you get yummy savory beans with creamy little bits of cheese. Delicious!
Provided by Sandy in Oklahoma
Categories Beans
Time 25m
Yield 4 cups
Number Of Ingredients 7
Steps:
- Place beans and juice in blender or food processor. Blend just enough to break into small pieces.
- Cook and stir onion and jalapeno in hot lard or butter until tender. Stir in beans 1 cup at a time until they are all incorporated.
- Continue cooking and stirring constantly until mixture thickens and you can see the bottom of the pan as you stir.
- Add cheese and stir until well-blended. Add salt and pepper to taste.
- Note: My home cooked pinto beans tend to be spicy. If you are using mild beans or canned beans, you might want to add a couple cloves of minced garlic and 1/2-1 teaspoon cumin.
Nutrition Facts : Calories 365.4, Fat 13.9, SaturatedFat 5.2, Cholesterol 12.2, Sodium 2, Carbohydrate 46, Fiber 15.6, Sugar 1.1, Protein 15.6
BEST REFRIED BEANS
I used a couple of the other recipes on here for a guideline and did my own thing. It turned out so well that I thought I would share this recipe for the best refried beans. Top with grated cheese if desired. Enjoy with chips, in a burrito, etc.
Provided by anewshootingstar
Categories Side Dish
Time 9h50m
Yield 8
Number Of Ingredients 12
Steps:
- Put the pinto beans in a bowl and cover with 2 inches of water. Soak for 8 hours to overnight.
- Transfer the beans to a medium saucepan and cover with water by about 1 inch. Add onion, garlic, chili powder, cumin, celery seed, salt, and black pepper. Bring to a boil, then reduce heat to low, cover, and let cook for 1 1/2 hours.
- Use a colander to separate the liquid from the solids. Transfer the solids to a food processor with diced tomatoes, hot sauce, oregano, and cayenne. Blend to desired consistency.
Nutrition Facts : Calories 169.1 calories, Carbohydrate 30.9 g, Fat 0.9 g, Fiber 7.6 g, Protein 9.8 g, SaturatedFat 0.2 g, Sodium 295.1 mg, Sugar 2.4 g
REAL REFRIED BEANS
Also known as frijoles refritos. Absolute must with any mexican dish. Serving suggestion, topped with fresh Cheddar and tortilla chips. Please note that the cook time does not include soaking the beans overnight.
Provided by Mrs.Muffins
Categories Beans
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Soak the beans overnight, then drain. Place in a large pan with the quartered onion, the herbs, and chili. Pour over enough cold water to cover and bring to a boil. Reduce the heat, cover, and let simmer gently for 2 hours, or until the beans are very tender.
- Drain the beans, reserving the cooking liquid, and discard the onion, herbs, and chili.
- Place two-thirds of the beans with the cooking liquid into a food processor or blender and process until coarsely blended.
- Heat the oil in a heavy skillet over medium heat. Add the chopped onion and cook for 10 minutes, or until soft and golden. Add the cumin and cook, stirring, for 2 minutes. Stir in the pureed and reserved beans and cook, stirring constantly, until the liquid reduces and the mixture thickens. Serve immediately.
Nutrition Facts : Calories 372.3, Fat 11.3, SaturatedFat 1.6, Sodium 13.3, Carbohydrate 52.3, Fiber 12.3, Sugar 4.5, Protein 16.4
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- Heat the oil in a large frying pan, once it's hot add the onion and cook until browned and crispy (this gives it a great taste, or you can just sauté until tender.) Next add the dried or fresh chiles and cook just until they brown or begin to blister -- this happens quickly so be ready to proceed.
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- Continue to "fry" for about 5-8 minutes or until they have the consistency you want. Remember to adjust the consistency to your needs by cooking longer to thicken or adding more broth/water to thin out. Taste and add salt as desired.
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