SPICY CHEESY REFRIED BEANS
These refried beans are spiced up with garlic, onions, and cream cheese. I serve this as a side dish when we have tacos.
Provided by Challengergurl
Categories Side Dish Beans and Peas
Time 40m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Melt butter in a saucepan over medium heat; cook and stir onion and garlic until onion becomes translucent, 2 to 3 minutes.
- Cook and stir refried beans into onion mixture until heated through, 3 to 5 minutes. Remove from heat and stir cream cheese into bean mixture. Spread mixture into a pie plate; top with Cheddar cheese.
- Bake in the preheated oven until cheese is melted and bubbling, about 20 minutes.
Nutrition Facts : Calories 224.4 calories, Carbohydrate 12.8 g, Cholesterol 45.6 mg, Fat 14.7 g, Fiber 3.8 g, Protein 10 g, SaturatedFat 9.3 g, Sodium 541.1 mg, Sugar 1 g
SPICY REFRIED BEANS
Steps:
- Melt the butter with the olive oil in a saucepan over medium-high heat. Add the serrano chile and cook until the chile begins to brown, about 1 minute. Add the beans and chicken broth. Cook over medium heat, frequently mashing only the beans (not the chile), until the beans are a thick paste, about 10 minutes. Season with salt and pepper. Remove the chile and serve.
SPICY REFRIED BEANS
Need a quick appetizer? All you need is a can of refried beans, jalapeno pepper, seasonings and cheese. Serve with tortilla chips on the side for scooping. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 2 cups.
Number Of Ingredients 11
Steps:
- In a large skillet, saute the onion, jalapeno and garlic in oil for 2-3 minutes or until tender. Stir in the beans, water, hot pepper sauce, cumin, chili powder and cayenne. Cook and stir over medium-low heat until heated through. Transfer to a serving bowl; sprinkle with cheese.
Nutrition Facts : Calories 95 calories, Fat 4g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 212mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges
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
THE "BEST" REFRIED BEANS
I love this recipe, plus if you increase the amount of beans, you don't have to use them all for the recipe, the leftover beans are good to freeze and make refried beans in the future.
Provided by Mebriella
Categories Beans
Time 4h5m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Place pinto beans and garlic in crockpot and cover with water.
- Cook beans until tender, usually 3 hours on high.
- In a large saucepan, melt the bacon grease on medium heat.
- Add DRAINED beans to saucepan, do not discard the bean broth though.
- Mash the beans with a mashed potato masher, you can make the beans as lumpy or as smooth as you wish.
- Once they are mashed to your liking, add the butter.
- Add enough bean broth to the mashed beans. You can add more if you like your beans close to the runny side, or less broth if you like your beans nice and thick.
- Lastly season with salt/pepper to your liking.
- ENJOY!
Nutrition Facts : Calories 89.9, Fat 4.3, SaturatedFat 2.1, Cholesterol 7.1, Sodium 20.5, Carbohydrate 9.8, Fiber 3.4, Sugar 0.1, Protein 3.4
ZESTY REFRIED BEANS
Take 2 cans of ordinary, bland refried beans and give them some extra flavor! My kids love it fixed this way!
Provided by Witch Doctor
Categories Beans
Time 20m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Combine refried beans, chili powder, and cumin in a medium saucepan; cook over low heat until thoroughly heated.
- Top each serving with a dollop of sour cream.
Nutrition Facts : Calories 171.3, Fat 7.7, SaturatedFat 4.4, Cholesterol 22.2, Sodium 356.7, Carbohydrate 19, Fiber 6.1, Sugar 0.3, Protein 7.2
CROCK POT ZESTY SALSA REFRIED PINTO BEANS
We like our refried beans with a little zest to them..Makes a nice side dish with your favorite mexican dishes. I use homemade salsa #9272 for this recipe, just because I love this salsa and everything tastes good when I use it...But, your favorite store bought would work just as well.
Provided by Potluck
Categories Beans
Time 7h15m
Yield 6 cups, 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Rinse clean pinto beans.
- Boil beans with enough water to cover for 10 minutes.
- Drain and place all but salsa in crock pot.
- Cook high for 6 hours.
- Drain beans and place in food processor.
- Process to mash.
- Place back into crock pot.
- Add salsa, mix.
- Cook low 1-2 hours.
- Leftovers can be frozen for future meals or used in dishes that ask for spicy beans.
- You can alter the cooking time, if you want them cooking while at work by cooking on low for 8 hours and high for 2 hours.
Nutrition Facts : Calories 292.7, Fat 7.3, SaturatedFat 2.3, Cholesterol 9.7, Sodium 950.1, Carbohydrate 42.9, Fiber 10.3, Sugar 4.6, Protein 14.9
SPICY REFRIED BEANS WITH BACON
Regular refried beans are boring to me now that I've discovered this recipe. This is what I always make when having mexican food now!
Provided by E. Nigma
Categories Pork
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Saute bacon on medium-high heat until crisp, remove with slotted spoon and drain on paper towels. Set aside.
- Pour off all but 1 tbsp of the bacon drippings and saute the onions, garlic and chili until tender, about 5 minutes.
- Return bacon to pan, add pinto beans, water, lime juice, hot sauce. Bring to a boil, reduce heat to low, and simmer for 30 minutes until beans begin to break down.
- Season with salt and pepper to taste.
Nutrition Facts : Calories 471.5, Fat 16.7, SaturatedFat 5.3, Cholesterol 23.1, Sodium 319.5, Carbohydrate 59.1, Fiber 19.4, Sugar 1.7, Protein 23.3
SPICY REFRIED BLACK BEANS
These are great served with the Texican Shredded Pork recipe I've posted as a topping on tostados, but its also good in burritos or as a side for fajitas or enchiladas. Originally from a September 1989 issue of Bon Appetit that featured a "Do It Yourself Tostado Party" in the Cooking for Friends section. Queso fresco is also know as queso blanco and can usually be found in the cheese department at the deli section of your local grocery store. Monterey Jack is a readily available substitute. The overnight soaking of the beans is not included in the prep time.
Provided by Leslie in Texas
Categories < 4 Hours
Time 2h30m
Yield 5 cups
Number Of Ingredients 14
Steps:
- Place beans in bowl and cover with cold water; let soak overnight.
- Cook bacon in large heavy saucepan until just beginning to color, about 4 minutes.
- Add onion and next 6 ingredients (bay leaves through ground cloves) and saute until onions soften, about 5 minutes.
- Drain beans and stir into onion mixture.
- Add garlic and then 3 1/2 cups stock; simmer uncovered 30 minutes.
- Meanwhile, char chiles and bell pepper over gas flame or in broiler until blackened on all sides.
- Place in plastic bag for 10 minutes.
- Peel chiles and pepper and dice, reserving any juices.
- Set aside 2 tablespoons chiles and 2 tablespoons bell pepper for garnish.
- Add remaining chiles, bell pepper and any reserved juices to beans.
- Cover and simmer until beans are very soft, about 1 hour, depending on freshness of beans.
- Using back of wooden spoon, mash half of bean mixture against side of pan.
- Continue cooking until thick and slightly dry, stirring occasionally, about 30 minutes.
- (Can be prepared 2 days ahead. Cover beans, bell pepper and chiles separately and refrigerate. Reheat beans over low heat, stirring frequently, before continuing.).
- Preheat broiler.
- Spoon beans into 1 1/2 quart shallow flameproof baking dish, sprinkle with cheese and broil until cheese bubbles, about 4 minutes.
- Garnish with resreved chiles and bell pepper and serve immediately.
Nutrition Facts : Calories 487, Fat 18.6, SaturatedFat 6, Cholesterol 28.2, Sodium 532.1, Carbohydrate 57.5, Fiber 12.1, Sugar 8.3, Protein 24.3
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- For Stovetop Canned Refried Beans: Place a large saucepot over medium-low heat. Add the olive oil, onions, garlic, cilantro, and spices. Sauté for 15 minutes, stirring regularly, until the onions are very soft.
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