Refried Pinto Beans Recipes

Steps:

• Heat the oil in a large frying pan and cook the onion and garlic for 2 mins. Add the cumin and cook for 1 min more. Tip in the beans, paprika and a splash of water. Using a potato masher, break the beans down as they warm through to make a rough purée. Season generously.
• Spread the refried beans onto 4 of the tortillas and scatter over the cheese and coriander. Spoon over the salsa, then top with the remaining tortillas to make 4 sandwiches. Wipe the frying pan with kitchen paper and return to the heat or heat a griddle pan. Cook each sandwich for 1-2 mins on each side until the tortillas are crisp and golden and the cheese is melting. Serve warm, cut into wedges, with extra salsa and soured cream for dipping.

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:

• Cook bacon in a large saucepan over medium heat, turning often, until browned and lightly crisped, 8-10 minutes. Add onion and garlic and cook, stirring occasionally, until soft, 8-10 minutes. Add chile de árbol and cumin and cook, stirring occasionally, until fragrant, about 1 minute. Add beans and 4 cups water. Bring to a boil, reduce heat, and cover. Simmer, stirring occasionally and adding more water if needed to keep beans just covered, until beans are tender and beginning to fall apart, 1 1/2-2 hours. Season with salt and pepper and let sit 30 minutes to absorb seasoning.
• Heat schmaltz in a pot or skillet over medium. Add beans and their cooking liquid and cook, mashing with a potato masher, until beans are nearly smooth and very thick, about 5 minutes. Stir in vinegar. Taste and adjust seasoning with salt and pepper and more vinegar, if desired. Thin with water if needed to loosen just before serving.
• Do Ahead
• Beans can be cooked and/or refried 3 days ahead. Let cool; cover and chill.

Steps:

• Cook 4 chopped bacon slices and 1 chopped onion in olive oil over medium heat, 7 minutes. Add 1/2 cup chopped cilantro, 2 minced garlic cloves, 1 minced seeded jalapeno and 1/2 teaspoon each ground cumin, dried oregano and kosher salt. Cook, stirring, 5 minutes. Add two 14.5-ounce cans pinto beans (drained and rinsed) and 2 1/2 cups water. Cook, mashing, 7 minutes. Stir in more cilantro and hot sauce.

Steps:

• Fry bacon in a medium sized skillet until just crispy. Remove bacon from the skillet and set aside until cool enough to break into tiny pieces.
• Pour off most of the bacon grease, leaving the bottom of the skillet well coated. Return the bacon pieces back to the skillet on low heat.
• Using a slotted spoon, scoop the beans into the pan. Reserve liquid.
• Add garlic and onion powder.
• Mash all contents, adding reserved liquid until desired consistency is reached.
• Add salt and pepper to taste.
• Stir in cheese.

Steps:

• Soak beans overnight or for 8 hours. Discard floating beans and beans that are cracked.
• Rinse beans thoroughly under cold water. Add beans to Crockpot, cover with 1" of water.
• Add salt - approximately 1 tablespoon.
• Add approximately 1 teaspoon of garlic & chili powders.
• Add 1 1/2 (approx) of cumin.
• Sprinkle red pepper flakes.
• Cook on low 4-6 hours or until beans are tender.
• Once beans are done transfer some of your beans to the Cuisnart. Add some of your cooking water. Mix until blended.

Steps:

• Bring the water to a boil in a medium saucepan. Add the beans, reduce the heat to a simmer, cover and cook, skimming occasionally, approximately 1 1/2 hours. To test for doneness, taste 3 or 4 of the smaller beans. They should be cooked through and creamy inside. Mash, along with the liquid in the pot, with a potato masher or the back of a wooden spoon until creamy.
• Heat the lard or other fat in a medium saucepan over medium high heat. Saute the onions with the salt and pepper until golden brown, about 10 minutes. Add the mashed beans and continue cooking, stirring occasionally, until the liquid evaporates and the beans form a mass that pulls away from the sides and bottom of the pan, about 10 minutes. Serve immediately. Refried beans can be kept in the refrigerator 3 or 4 days and reheated in a covered casserole in a 350 degree oven.