REFRIED BEANS WITHOUT THE REFRY
Refried beans are simple to make when cooked in a slow cooker. This recipe will yield flavorful, fat-free refried beans seasoned with garlic, jalapeno, and cumin.
Provided by CHEFCLAUDE
Categories Side Dish Beans and Peas
Time 8h15m
Yield 15
Number Of Ingredients 8
Steps:
- Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. Pour in the water and stir to combine. Cook on High for 8 hours, adding more water as needed. Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.
- Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.
Nutrition Facts : Calories 139.4 calories, Carbohydrate 25.4 g, Fat 0.5 g, Fiber 6.2 g, Protein 8.5 g, SaturatedFat 0.1 g, Sodium 784.7 mg, Sugar 1.2 g
NOT SO FRIED, REFRIED BEANS
These are the best low fat "refried" beans I have ever had. Finally not that pasty, gritty stuff you get from a can. These are the real things, and their still light! Thanks for trying them. ENJOY!
Provided by MizEmerilLagasse
Categories Black Beans
Time 5h5m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a medium sauce pan, add beans and pour in enough water to cover Turn to high and bring to a boil Turn to low, cover and simmer for about 1 hour Add more water to cover and continue to repeat these 2 steps until until the beans are very soft Drain beans and add them to a food prosesser or blender Add about 1/4 cup chicken broth and blend until smooth In a large saute' pan, add 1 tablespoon olive oil over medium high heat and saute the onions until brown.
- Add garlic and stir Remove from the heat and add the beans, chili powder, salt, chicken boulion, and hot sauce Stir together and add more chicken broth to get it to the texture you like.
- Serving Suggestions: corn chips, burritos, tacos, fish, or chicken.
Nutrition Facts : Calories 284.6, Fat 1.9, SaturatedFat 0.5, Sodium 533, Carbohydrate 49.8, Fiber 12.2, Sugar 2.4, Protein 18.8
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
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
More about "not so fried refried beans recipes"
15 BEST RECIPES WITH REFRIED BEANS - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (3)Published Jul 20, 2022Category Recipe Roundup
- Mexican Breakfast Casserole. Okay, we all know breakfast casseroles are a go-to for brunch. But this Mexican version brings the fiesta straight to the breakfast table.
- Refried Bean Enchiladas. Simple cheese enchiladas are all the better with refried beans and mushrooms. This is an easy, vegetarian recipe for dinner in a pinch.
- Cheesy Refried Beans Casserole. Take your appetizers to the next level with a warm and cheesy refried bean dip. Whether served as a snack or a side, this casserole is always delicious.
- Mexican Pizza. Whether or not Taco Bell has its taco pizza, this Mexican pizza can always be made at home. This vegan Mexican pizza is perfect for fun with friends.
- Crispy Bean and Cheese Burritos. You just can’t go wrong with a bean and cheese burrito, especially if it’s pan-fried to warm and crispy perfection. Roll up seasoned refried beans, salsa, and cheese into flour tortillas before frying.
- Refried Bean Enchiladas with Jalapeno Cheese Sauce. Don’t get me wrong, I love a classic enchilada sauce. But these bean enchiladas and spicy cheese sauce are *chefs kiss* perfection.
- Refried Bean Burger. Vegan eaters rejoice! Long gone are the days of dry, flavorless, and boring bean burgers. The bean patties are made with onions, ginger, garlic, and spices for optimal flavor.
- Paul McCartney’s Refried Bean Tacos. Taco Tuesdays and meatless Mondays are here for a mashup with these vegetarian tacos. I swear, tacos are the ultimate meal!
- Ground Beef Tostadas. Tostadas in my kitchen often come from overfilling my tacos. An open-faced taco, loaded with all the fixings? Sign me up. These tostadas are made with beef taco meat, refried beans, and toppings as desired.
- Chicken Chimichangas. Chimichangas are a comfort food from my childhood. Every time I find a new recipe for chimis, I know I have to try them. Let me tell you, these do not disappoint.
EASY 1-POT REFRIED BEANS - MINIMALIST BAKER RECIPES
From minimalistbaker.com
5/5 (9)Calories 151 per servingCategory Side
- CANNED: If starting with canned beans, simply open cans and set aside. As the original recipe is written, about 2 15-oz (425-g) cans will yield 3 cups cooked beans.
- FROM SCRATCH: If cooking pinto beans from scratch, we recommend this recipe, which yields 5 cups cooked beans. We recommend reducing the serving size to six 1/2-cup servings (rather than 10 servings), which would yield 3 cups cooked beans. The spices and diced tomatoes with green chilies are optional.
- INSTANT POT: If cooking pinto beans in an Instant Pot, we recommend following this recipe but swapping the black beans for pinto beans. Be sure to save any leftover cooking liquid.
- REFRIED BEANS: To prepare refried beans, heat a large pot or Dutch oven over medium heat. Once hot, add oil (or water) and onion. Sauté, stirring occasionally, until translucent and tender — about 4-5 minutes. Then add minced garlic and cook for 2 minutes more. Turn down heat if browning too quickly.
(NOT) REFRIED BEANS - SLOW COOKER RECIPE - BUDGET BYTES
From budgetbytes.com
4.8/5 (65)Total Time 5 hrs 15 minsServings 0.5Calories 180 per serving
- Spread the dry beans out onto a baking sheet to pick through them and remove any stones or bad pieces. Place the beans in a colander and rinse with cool water.
- Dice the onion. Cut the stem off the jalapeño, slice it open lengthwise, and remove the seeds and ribs by scraping with a spoon. Dice the jalapeño and mince the garlic. Place the onion, garlic, and jalapeño in the slow cooker along with the cumin, chili powder, and black pepper. Do not add the salt.
- Add the sorted and rinsed beans to the slow cooker along with 6 cups of water. Stir everything to distribute the seasoning. Secure the lid and cook on high for 4-5 hours or on low for 8. It’s okay if they cook longer, they’ll just be easier to mash.
- After cooking, remove about 1 cup of the water and reserve it in a bowl. Mash the beans and add the reserved water back in as needed. Make the beans a little thinner in texture than you’d expect because they will thicken as they cool. Season the mashed beans with salt, beginning with one teaspoon and adding more to taste. I used approximately 1 Tbsp but add a little at a time until you’re satisfied. Serve warm!
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