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
HOLLY'S BAKED BEANS
These beans are so simple to make, and if anybody looks at my recipes they will see that I stick to easy cooking. I have been making these baked beans for years, and gradually have tweaked the recipe to satisfy my families taste. My husband isn't crazy about a lot of onions, so I don't use them in the beans. We love sweet beans. Just like any recipe in the universe, you can add or subtract to suit your taste. These beans are fresh Maine beans that we bought at the farmers market. They are cooking in the oven right now and they smell soooo good!!!
Provided by Holly Deshane @Hollylovesnewrecipes
Categories Vegetables
Number Of Ingredients 5
Steps:
- First you need to soak the beans overnight in cold water. Then turn the stove on and slowly boil until the skins start to peel off the beans. I usually take a spoon full and blow on them.
- drain the beans
- Cut the salt pork into about 4 or 5 slices, and put in the bottom of the bean pot. Pour the beans in over the salt pork.
- In a saucepan put 3 cups of cold water. Add the mustard, molasses and brown sugar to the pan. Cook until hot and pour over the beans in the pot.
- Put the pot into the oven at 300 degrees and cook for about 8 hours. Depending on your oven, they might be done sooner than that. This is my bean pot that I got as a wedding gift 33 1/2 years ago.
- Periodically throughout the cooking process you will have to check the beans to make sure there is enough water. I leave a small pan on the stove and boil water before I add it to the beans. At the end of the cooking process I stop adding water because I want the liquid to be a bit thick. Also taste the beans at times to see how they are doing. You can tell when they're done.
- When my beans are done, I add more brown sugar. This is of course optional. Like I said above my family likes sweet beans. You can leave the beans on the stove with the cover on and they'll stay warm for quite awhile. You can also put them back in the oven to heat through again. Here is the finished product. They are perfectly browned, sweet and delicious. I make Annette's 7-up biscuits, which were delicious, and served them with the beans.
HOLLY'S FAVORITE REFRIED BEANS
Living in San Diego, refried beans become a staple in your diet, either as a side dish, a meal, or found in a bean and cheese burrito. I always make a batch of these after we have bacon for a meal. The bacon fat really makes this dish. You can substitute black beans for the pintos if you desire.
Provided by dawnie2u
Categories Black Beans
Time 2h
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Soak beans in water to cover overnight.
- Drain off soaking water, and cover with the 3 quarts water.
- Bring the beans to a boil. Turn down to a simmer. Cook until beans are soft and tender, at least a couple hours. Longer cooking time may be required depending on the freshness of your dried beans.
- With a potato masher, squish the beans until they become a soupy texture.
- Add the garlic, chicken base stock and the bacon fat. Mix well and season with salt and pepper to taste.
- Add cayenne if desired.
Nutrition Facts : Calories 199.4, Fat 0.7, SaturatedFat 0.1, Sodium 25.7, Carbohydrate 36, Fiber 8.8, Sugar 1.2, Protein 12.3
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.
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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