My Homemade Refried Beans Kid Pleasing Quick Easy Recipes

Steps:

• Mix black beans, pinto beans, vegetable oil, minced garlic & if you so choose the optional ingredients add the roma tomato & onion in at this point. Cook on med-hi heat for 5 minutes, don't forget to keep stirring.
• At this point take a potato masher and mash beans until you get the consistency in which you desire.
• Add in remaining ingredients once you have your beans mashed. Cook on med-lo for 10 minutes, don't forget to stir.
• If you refried beans get to thick just add in a little bit of water.
• If you choose to add the optional cheese, sprinkle it on top at this time and turn off the heat.

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.

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.

Steps:

• In a small saucepan, bring Beans to a boil.
• Drain excess liquied and discard.
• Put Beans in a medium size bowl and beat with electric mixture until mashed.
• Stir in Onion, Butter and Soy Sauce.
• Return bean mixture to small saucepan over low heat and stir until heated through.
• Stir in Cheddar Cheese.

Steps:

• Heat 1 tablespoon butter (or oil) in a large saucepan over medium-high heat until melted. Add the onion and sauté for 5 minutes, stirring occasionally, until softened. Add the garlic and sauté for 1-2 more minutes, stirring occasionally, until cooked and fragrant.
• Add in the pinto beans, veggie stock, chipotle chili powder, cumin and oregano, and stir to combine. Continue cooking until the mixture reaches a simmer.
• Remove pan from heat. Use a potato masher or a wooden spoon to mash the beans to your desired consistency. (Or if you would like them to be super-smooth, you can purée them in a food processor until smooth.).
• Stir in the remaining tablespoon of butter until it is melted and well-combined. Taste and season the beans with lime juice, salt and pepper, to taste.
• Serve warm, topped with any garnishes you might like.
• optional garnishes: finely-chopped fresh cilantro, crumbled or shredded cheese, diced tomato, and/or sliced jalapeño.

Steps:

• Place first four ingredients, plus 1/2 cup of cheese in a food processor and blend until smooth.
• Place in a baking dish coated with cooking spray, and top with remaining cheese.
• Bake for 25 minutes at 350 or until bubbly.

Steps:

• Place first four ingredients in a medium sauce pan over medium heat.
• Cook until the butter is melted and the ingredients are heated through.
• Remove pan from the heat source, and add the cheese.
• Mash all of the ingredients in the pan with a potato masher or beat with a hand-held mixer.
• Add salt and pepper to taste.