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
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.
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
REFRIED BLACK BEANS
Black beans are a Mexican staple, whether served soupy or refried. Here we'll make both, starting with dried beans for a taste and texture that transcends canned. (Use oil instead of lard to make these vegetarian! It's less traditional, but still delicious.)
Provided by Gabriela Cámara
Categories side-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a large skillet over medium heat, add lard. When lard has melted and begun to shimmer, add onions; adjust heat to medium-low, stir, and cook until translucent and soft, 6-8 minutes. Add 2 cups of Soupy Black Beans, well drained, to the skillet. Use a potato masher to mast beans directly in the skillet, while alternately stirring with a wooden spoon, until the mixture becomes a thick, creamy, relatively uniform paste. (Alternatively, you can use a blender.) When the refried beans have reached the appropriate consistency, taste and season with salt as necessary. Makes about 2 cups. (Use Refied Black Beans in Chef Camara's Torta Ahogada recipe.)
- Add water to a medium saucepan over medium-high heat; then add beans, epazote, and garlic. Season with salt, stir, and bring to a boil. Turn heat to low, cover, and cook at a gentle simmer until beans are soft but not falling apart, about 40-60 minutes (checking after 30 minutes).
- Check beans for doneness by removing one from the pan and squeezing; it should be easily mashable. Taste and season with salt as necessary. Serve as a side dish, garnished with oregano. Makes about 4 cups.
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
REFRIED BEANS
While in Spain, I had the hankering for Mexican food, so Lyn McKittrick sent me this simple and delicious recipe for refried beans. I would make 3-5 pounds at a time to serve up to my fellow missionaries.
Provided by Irwin Family Favori
Categories Beans
Time P1DT4h
Yield 12 serving(s)
Number Of Ingredients 3
Steps:
- Soak pinto beans in 6 cups of water overnight.
- Drain and rinse beans.
- Replace 6 cups of water, add chopped onion.
- Bring to a boil, then reduce heat and simmer 3 hours, stirring a few times.
- When done, mash beans with potato masher or hand blender.
- Add lard (or bacon fat).
- Salt to taste.
- Continue cooking until thick and grease is absorbed.
Nutrition Facts : Calories 136.8, Fat 8.8, SaturatedFat 3.4, Cholesterol 8.1, Sodium 0.8, Carbohydrate 11.3, Fiber 3.6, Sugar 0.7, Protein 3.5
MEXICAN STEAK WITH HOMEMADE REFRIED BEANS
All the flavours of a good beef chilli con carne in a fraction of the time, cook it in a frying pan or on the bbq
Provided by Sarah Cook
Categories Dinner, Main course
Time 40m
Number Of Ingredients 16
Steps:
- Put the steaks on a plate and rub them all over with the oil, chipotle paste and ½ tsp freshly ground black pepper. Leave at room temperature while you start the beans.
- For the beans, soften the onion in the oil in a frying pan. Once softened, stir in the spices for 2 mins, followed by the tomato purée, chipotle, sugar and vinegar. Tip in all the beans with 1 tsp salt, some pepper and half a can of water. Bubble gently until the water is almost evaporated.
- Heat a griddle or non-stick frying pan (or a barbecue). Season the steaks with salt. Fry, with the peppers alongside, for about 2 mins on each side, until the steaks are cooked to your liking and the peppers are charred. Lift the steaks onto a clean plate to rest for a few mins while you mash two-thirds of the beans. Stir in the whole beans and check the seasoning.
- Slice the steaks. Spread a good pile of beans onto 2 plates, and top with sliced steak and peppers. Add the avocado, a big squeeze of lime juice, some coriander leaves, a good dollop of soured cream and a pinch more paprika, if you like.
Nutrition Facts : Calories 794 calories, Fat 44 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 13 grams sugar, Fiber 16 grams fiber, Protein 49 grams protein, Sodium 1.3 milligram of sodium
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REFRIED BEANS (FRIJOLES REFRITOS) - MEXICAN MADE MEATLESS™
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Ratings 4Calories 221 per servingCategory Main Course, Side Dish
- 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.
- Next add the boiled beans -- be careful because it will splash, allow to fry for about 3 minutes. Next add about ¼ cup of the broth and then begin mashing the beans until you achieve the desired texture. The broth will help with the mashing and you'll need to add a little bit of the broth to help you achieve the texture you desire.
- 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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