REFRIED BEANS
I got this recipe from a little old lady who ran a cantina near the beach in Ensanada Mexico. Black beans are the best for this recipe. If the color throws you use red.
Provided by Diana Adcock
Categories Beans
Time 2h5m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- In a large pan saute the onions and garlic to just translucent.
- Add the jalapenos and continue to saute until JUST beginning to brown.
- Add the beans, 2 cans rinsed and drained, two with juice.
- Bring to a boil, reduce heat and simmer for around 1 1/2 hours, adding beer as needed.
- You don't want the beans to dry out.
- If there's any remaining beer left drink it.
- Sometimes 2 cans are needed.
- Don't add salt until dish is done and taste first.
Nutrition Facts : Calories 307.1, Fat 2.6, SaturatedFat 0.5, Sodium 5.9, Carbohydrate 51.1, Fiber 17.4, Sugar 1.8, Protein 17.6
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
EXTRA SPICY REFRIED BEANS WITH LETTUCE, TOMATO, AND LIME
Make and share this Extra Spicy Refried Beans with Lettuce, Tomato, and Lime recipe from Food.com.
Provided by Sharon123
Categories Beans
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat canned refried beans in a medium skillet over medium heat.
- Stir chopped jalapeno,hot sauce and garlic powder into refried beans.
- Reduce heat to low and keep warm until ready to serve.
- Combine lettuce and tomatoes in a bowl.
- Squeeze the juice of 1 lime over the bowl and season the lettuce and tomatoes with salt.
- Toss to combine.
- Drizzle olive oil over the bowl and toss lettuce and tomatoes again.
- Serve refried beans along side lettuce and tomatoes.
Nutrition Facts : Calories 307.3, Fat 7.3, SaturatedFat 1.6, Cholesterol 17, Sodium 695.7, Carbohydrate 48.7, Fiber 19.5, Sugar 7.2, Protein 16.6
REFRIED BEANS
Heat up a skillet for Ellie Krieger's healthier Refried Beans recipe from Food Network, a classic Mexican side dish seasoned with chili powder and cilantro.
Provided by Ellie Krieger
Categories side-dish
Time 19m
Yield 4 (1/2 cup) servings
Number Of Ingredients 8
Steps:
- Heat the oil in a large skillet over medium heat. Add the onion and cook until tender, about 3 minutes. Stir in the garlic and chili powder and cook for 1 minute more. Stir in the beans and chicken broth and cook until the beans are warmed through, about 5 minutes. Mash the beans coarsely with the back of a wooden spoon, adding more chicken broth to moisten, if needed. Season with salt and pepper, to taste. Stir in the cilantro.
EXTRA SPICY REFRIED BEANS AND LETTUCE, TOMATOES AND LIME
Provided by Rachael Ray : Food Network
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat canned refried beans in a medium skillet over medium heat. Stir chopped jalapeno, cayenne hot sauce and garlic powder into refried beans. Reduce heat to low and keep warm until ready to serve. Combine lettuce and tomatoes in a bowl. Squeeze the juice of 1 lime over the bowl and season the lettuce and tomatoes with salt. Toss to combine. Drizzle extra-virgin olive oil over the bowl and toss lettuce and tomatoes again. Serve refried beans along side lettuce and tomatoes.
CLASSIC MEXICAN FRIED BEANS WITH ONIONS AND GARLIC
Steps:
- In a large well seasoned or nonstick skillet, heat the oil or pork fat over medium heat. Add the onion and cook, stirring frequently, until deep golden, about 10 minutes. Stir in the garlic, cook for a minute or so, then use a slotted spoon to scoop in about 1/4 of the beans, leaving most of the liquid behind. With a bean or potato masher, or the back of a large spoon, mash the beans into a coarse puree. Add another portion of the beans, mash them in, and continue until all the beans have been added and coarsely mashed. Add about a cup of bean liquid or water and stir frequently over the heat until the beans are still a little soupier than you'd like to serve them (they'll thicken as they sit.) Taste and season with salt if needed.
SPICY REFRIED BEANS
Steps:
- Melt the butter with the olive oil in a saucepan over medium-high heat. Add the serrano chile and cook until the chile begins to brown, about 1 minute. Add the beans and chicken broth. Cook over medium heat, frequently mashing only the beans (not the chile), until the beans are a thick paste, about 10 minutes. Season with salt and pepper. Remove the chile and serve.
SPICY REFRIED BEANS
Need a quick appetizer? All you need is a can of refried beans, jalapeno pepper, seasonings and cheese. Serve with tortilla chips on the side for scooping. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 2 cups.
Number Of Ingredients 11
Steps:
- In a large skillet, saute the onion, jalapeno and garlic in oil for 2-3 minutes or until tender. Stir in the beans, water, hot pepper sauce, cumin, chili powder and cayenne. Cook and stir over medium-low heat until heated through. Transfer to a serving bowl; sprinkle with cheese.
Nutrition Facts : Calories 95 calories, Fat 4g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 212mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges
MOLLY'S REFRIED BEANS
The original refried bean recipe my great-grandma Molly used to prepare. She always used pink beans, which I prefer, too but since they are more difficult to find nowadays, substitute pinto or black beans. I dictated this recipe from my mother and she said her grandmother used manteca (lard) available from the butcher, or my version is to fry up a few slices of bacon and reserve the drippings. If you're looking for a low fat recipe, this isn't it. (I've posted a vegetarian version of these beans: recipe #159267)
Provided by COOKGIRl
Categories Beans
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- In large pot soak the beans for at least 4 hours. Bring to a boil, cover, reduce heat to medium and cook until soft.
- If necessary, add more water as needed so that the beans do not dry out while cooking. Once beans are cooked, drain beans but *RESERVE* liquid.
- Fry up the bacon slices in large cast iron skillet and set aside to drain on paper towel. Reserve drippings.
- Meanwhile, mince the onion and garlic.
- *Heat a cast iron skillet on medium and saute the onion and garlic in the bacon drippings or solid lard until soft.
- With slotted spoon, transfer the cooked beans to the skillet. Lower temperature to low-medium. Add about a cup of the bean liquid and mix in the beans with the onion and garlic. Begin to mash the beans with a potato masher, adding more bean liquid as necessary to facilitate. Great grandma prepared these beans soupy with about 3/4 of the beans mashed, the remaining left whole. That is how great-grandma cooked them and that is how I like them. Keep mashing beans and adding liquid until soupy and not dry. Lower heat to simmer. Do not allow beans to dry out, adding more bean liquid if needed.
- Crumble the bacon and stir into the beans. Season with salt. Taste and reseason with more salt if necessary. Beans seems to require a good amount of salt to bring out their flavor.
- *NOTE: If you choose to use a cast iron skillet be warned that the iron content will turn lighter colored beans an unattractive pinkish-grey color. This will not affect the taste at all other than adding a bit of extra iron to your diet. If preferred, cook beans in a non-reactive pot.
- Save the bean liquid to rehydrate and reheat any leftovers, but *DO NOT* use plain water to reheat the beans.
HEALTHIER REFRIED BEANS
These were so easy, fast and tasted wonderful. Makes a very small amount, which is nice if you have a smaller family. From Eillie Krieger's Healthy Appetite show. If you like it smoother, you can use a potato masher or a stick blender to mush the beans.
Provided by HeatherFeather
Categories Beans
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oil in a large skillet over medium heat.
- Add the onion and cook until tender, about 3 minutes.
- Stir in the garlic and chili powder and cook for 1 minute more.
- Stir in the beans and chicken broth and cook until the beans are warmed through, about 5 minutes.
- Mash the beans coarsely with the back of a wooden spoon, adding more chicken broth to moisten, if needed.
- Season with salt and pepper, to taste.
- Stir in the cilantro.
Nutrition Facts : Calories 198.6, Fat 4.5, SaturatedFat 0.7, Sodium 24, Carbohydrate 30.6, Fiber 10.1, Sugar 1.1, Protein 10.8
MEXICAN RICE AND BEANS
Spicy, delicious Mexican rice and beans.
Provided by Afzal Najam
Categories Main Dish Recipes Rice Beans and Rice Recipes
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Heat olive oil over medium-high heat. Add onion, poblano pepper, and garlic; saute for 2 to 3 minutes. Add rice. Cook, stirring occasionally, until rice is completely coated in oil, about 2 minutes. Season with paprika, cumin, oregano, salt, and pepper.
- Stir in tomato paste and cook for 1 to 2 minutes. Add vegetable broth and pinto beans. Bring to a boil; reduce heat to low. Cover and simmer until rice is tender, 15 to 20 minutes. Remove from heat, keep covered, and let stand for at least 5 minutes. Fluff with a fork.
Nutrition Facts : Calories 347.7 calories, Carbohydrate 59.2 g, Fat 8.8 g, Fiber 6.9 g, Protein 9.8 g, SaturatedFat 1.3 g, Sodium 624.3 mg, Sugar 3.9 g
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