Twice Cooked Refried Beans With Cumin Recipes

Steps:

• Add oil to a large skillet, preferably nonstick; place over medium heat.
• When the oil is hot, add in the onion and cook/stir until it is golden brown, about 10 minutes.
• Add in the cumin and cook/stir, 1 minute.
• Add in the beans and mash with a large fork or potato masher; continue to cook and mash, stirring, until the beans are more or less broken up (some remaining chunks are fine).
• Season with salt and pepper; add the cayenne and more cumin if you like, and serve.

Steps:

• Heat 3 cups of the peanut oil in a large pot to deep-fry temperature (350 degrees F), and fry the beans in batches until tender but still crisp, 2 to 3 minutes. Use a slotted spoon to transfer beans to paper towels to drain.
• Heat the remaining 3 tablespoons oil in a wok or large skillet. Add the scallions and garlic and cook just long enough to release the aromas, about 1 minute. Add the shrimp and green beans and mix well to coat the beans. Stir in the water, soy sauce, sugar, salt and pepper, and cook for another 1 to 2 minutes, tossing to heat through. Serve immediately.

Steps:

• In a large saucepan, saute onion in oil until tender. Stir in the garlic, cumin, salt and cayenne; cook and stir for 1 minute. Add beans and mash. Add water; cook and stir until heated through and water is absorbed. Remove from the heat; stir in lime juice.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly oil a baking sheet.
• Pat tofu dry with a paper towel. Slice in half lengthwise. Cut each half into 1/4-inch pieces, about 14 pieces in total. Place tofu between paper towels and drain, about 20 minutes.
• Season tofu with salt and pepper. Let sit for 10 minutes.
• Mix cornstarch, paprika, thyme, and seasoned salt together to make cornstarch seasoning.
• Pat any excess moisture off the tofu. Sprinkle cornstarch seasoning evenly over top. Arrange on a baking sheet.
• Bake in the preheated oven until tofu starts to brown, about 7 minutes. Turn over and continue baking until the upper side is darkened, about 3 minutes more.
• Heat oil in a skillet over medium-high heat. Add tofu and fry until golden-brown, about 2 minutes per side. Drain on paper towels.

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.