Simplelowfatnonrefriedbeans Recipes

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:

• 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.

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:

• Combine all ingredients in a slow cooker. Cook on low 12 hours or high 8 hours. Add more water if necessary.
• Remove and discard bay leaf. Drain beans, reserving broth. Mash beans by hand with a potato masher, adding broth as necessary to achieve desired consistency. Discard unused broth, or use in other recipes.

Steps:

• In a large saucepan, saute the onion in oil until tender.
• Stir in the garlic, cumin, salt and cayenne; cook and stir for 1 minute.
• Add beans and mash (I use a potato masher).
• Add water; cook and stir until heated through and water is absorbed. It only takes a few minutes.
• Remove from heat, and stir in lime juice.

Steps:

• In a saucepan, heat oil over medium heat. Add garlic, jalapeno, onion and Sazon. Saute until they start to soften, about 3 minutes. Add 1 can of pinto beans including the liquid in the can. Simmer until beans heat through and soften, another 4 to 5 minutes. Using a fork or potato masher, mash the beans. Drain the second can of pinto beans and add those to the pot. Stir mixture together and cook until beans warm through. Stir in lime juice and season, to taste, with salt and pepper. Serve with Breakfast Enchiladas.

Steps:

• In a large frying pan put the oil and garlic. Heat over medium heat until the edges of the garlic start to lightly brown.
• Add the can of pinto beans with their liquid. Stir and mash (using a potato masher) for 10-15 minutes until the mixture is fairly smooth.
• The beans might be a bit runny, but once they have cooled and been reheated, they will have thickened.
• One of my daughters likes to have whole beans in her refried beans, so I keep some of the whole pinto beans aside and add them the last minute or two.
• This recipe serves 3-4 as a side dish. If you want to make up this recipe for bean and cheese burritoes, you will have to double the recipe.
• I often like to add a little cumin powder and a dash of oregano to this recipe while the beans are cooking.

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.

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:

• 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.

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 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 the desired consistency.

Steps:

• Wash and sort the beans.
• Bring beans to a rolling boil in a large pan of water.
• Reduce heat, cover and simmer 4 1/2 hours (Do NOT drain).
• Blend beans in a food processor, using the liquid the beans were cooked in to reach the desired consistency.