Refriedpintobeans Recipes

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:

• 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:

• 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:

• 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.

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.

Steps:

• In a large saucepan, combine everything up to the cumin.
• Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until heated through.
• Serve with cheese, cilantro and tortilla chips if desired.