REFRIED BEANS - COOKS ILLUSTRATED
This is simple enough. If you have the time, try cooking pinto beans from dried using my Cooked Dried Beans (Recipe #354834). Use for dinner as a side or for breakfast burritos. Check the liquid (water or broth); you may need a little more than the original measurement.
Provided by LaJuneBug
Categories Beans
Time 21m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Process broth and all but 1 cup of beans in food processor until smooth, about 15 seconds, scraping sides of bowl with rubber spatula if necessary. Add remaining beans and process until slightly chunky, about ten 1-second pulses.
- Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add salt pork and cook, stirring occasionally, until fat has rendered and pork is well browned, about 10 to 15 minutes. Transfer pork to small bowl with slotted spoon and set aside (you should have about 2 tablespoons of fat left in skillet.).
- Increase heat to medium-high; add onion, chiles, and salt and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes. Add garlic and cumin; cook, stirring frequently, until fragrant, about 30 seconds. Add beans and stir until thoroughly combined. Reduce heat to medium and cook, stirring occasionally, until beans are thick and creamy, about 5 minutes. Stir in cilantro and lime juice, if using, and serve.
Nutrition Facts : Calories 523, Fat 22.3, SaturatedFat 7, Cholesterol 18.3, Sodium 463.3, Carbohydrate 61.4, Fiber 20.3, Sugar 2.3, Protein 22
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.
REFRIED BEANS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 3h15m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Rinse the beans thoroughly, then place them in a large pot with the bacon. Pour water over the top. Use enough water to cover the beans by 1 or 2 inches. Bring to a boil over medium-high heat, then reduce the heat to low and cover. Simmer for 2 to 3 hours. If the liquid seems to evaporate too quickly, add more water during the cooking process. The beans are done when they're fork tender, without much bite.
- Add the chili powder, salt and pepper. Stir and taste, adjusting the seasoning as necessary. Add in other seasonings as desired.
- Heat the fat in a large skillet and cook the onions until translucent. Add the beans to the skillet and mash them until they're the consistency you want. Stir and cook them until heated, then add the grated cheese. Top with the jalapenos.
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
AUTHENTIC REFRIED BEANS
Make and share this Authentic Refried Beans recipe from Food.com.
Provided by sloansmom williams
Categories Black Beans
Time 4h20m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Put beans and water into Dutch oven.
- Soak at least six hours.
- Pour beans into colander and rinse thoroughly.
- Add two cups water back into the Dutch oven, along with bacon grease, garlic powder, bouillon and chili powder.
- Bring to a boil.
- Cover and reduce heat, simmering for about four to six hours.
- Stir occasionally.
- You'll know when the frijoles are done because they'll be very tender.
- Mash until about only half are left whole.
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
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
COOKING CLASS REFRIED BEANS
These are hard to buy here, and expensive, so I thought I would give it a go! Ridiculously easy, and very tasty! I used a 400gr can of red kidney beans, so did not take the time used for preparing dried beans, however, I'm putting down the original recipe here. I used these beans in Shannon W's "Saturday Night Chicken, Cheese and Refried Bean Enchiladas". 'Zaar Recipe# 222838. Refried Beans from 'Cooking Class Cookbook'.
Provided by Karen Elizabeth
Categories Beans
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Rinse beans thoroughly in sieve under cold running water, picking out any debris or blemished beans.
- Place beans, water, 1 tblspn shortening and sliced onion in 3Ltr saucepan. bring to a boil over high heat. Reduce heat to low. Cover and simmer one and a half hours or just until beans are tender, not soft. (Not necessary with canned beans, here is where you save time). The onion cooks properly even in the shorter time, I cooked the beans like this for about 30 minutes.
- Stir in salt, Cover and simmer over very low heat 30 to 45 minutes until beans are very soft. Do not drain.
- (Flavour is improved if beans are prepared to this point, then refrigerated, covered, overnight before completing recipe.).
- Heat remaining 1/3 cup shortening in heavy large skillet over high heat until very hot. Add chopped onion and garlic. Reduce heat to medium. Cook and stir 4 minutes or until onion is softened.
- Increase heat to high. Add 1 cup undrained beans. Cook and stir, mashing beans with bean or potato masher.
- As beans begin to dry, add another 1 cup undrained beans. Cook and stir, mashing beans with bean or potato masher. Repeat until all beans and cooking liquid have been added and mixture is a coarse puree. adjust heat as needed to prevent beans from sticking and burning. Total cooking time will be around twenty minutes.
- Beans may be served as a side dish, or used as an ingredient in another recipe.
Nutrition Facts : Calories 210.7, Fat 20.6, SaturatedFat 5.9, Sodium 885, Carbohydrate 5.8, Fiber 0.6, Sugar 1.5, Protein 2.8
COOKED DRIED BEANS - COOKS ILLUSTRATED
I was surprised that I couldn't find this recipe loaded into 'zaar. The amount of garlic appears substantial but try it and you'll find that your home-made beans are good as the canned. This recipe isn't complicated but it takes some pre-planning. The preparation and cooking times do not include the pre-soaking (4 hours or overnight) or the post-cooking resting period (15 minutes). Beans in liquid can be cooled, covered, and refrigerated up to 5 days.
Provided by LaJuneBug
Categories Beans
Time 50m
Yield 3 cups, 4 serving(s)
Number Of Ingredients 5
Steps:
- Bring peas or bean, bay leaf, garlic, and water to simmer in large saucepan. Simmer, partially covered, until beans are just tender, 30 to 40 minutes.
- Remove from heat, stir in salt, cover, and let beans stand until completely tender, about 15 minutes.
- Drain, reserve cooking liquid, and discard bay leaf and garlic.
Nutrition Facts : Calories 4.5, Sodium 874.1, Carbohydrate 1, Fiber 0.1, Protein 0.2
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