CREAMY REFRIED PERUANO BEANS
Once you try refried beans using Peruano Beans you might never go back to Pinto!
Provided by Patrick Calhoun | Mexican Please
Time 10m
Number Of Ingredients 3
Steps:
- Add 1 Tablespoon lard to a skillet on medium heat
- Add the cooked Peruano beans and smoosh with a potato masher (or the back of a spatula)
- Cook for 4-8 minutes or until you have the desired consistency
- Salt to taste
Nutrition Facts : Calories 156 kcal, ServingSize 1 serving
CREAMY PERUANO BEANS
Categories Bean Side Low Fat Vegetarian Kid-Friendly Quick & Easy High Fiber Healthy Vegan Potluck
Yield 10 3/4 cup
Number Of Ingredients 4
Steps:
- Pressure cooker or slow cooker. No need to pre-soak your beans-just wash thoroughly and chose the cooking vessel of your choice. Cover with water, add chopped onion, salt and garlic and a chili (can just slice open and leave whole). Cook until they get really creamy and absorb the liquid (about 4 hours on high in slow cooker).
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
THE BEST PERUVIAN BEANS RECIPE
Peruvian beans, also called canary beans, peruano beans or mayocoba cook up with a creamy texture and delicious mild flavor. This recipe adds onion, garlic and aji amarillo for a hint of spice. They're perfect to eat on their own or use in recipes.
Provided by Lyn Croyle
Categories Main Course
Time 1h5m
Number Of Ingredients 13
Steps:
- Place soaked beans in a large pot and add 5 cups vegetable broth to beans and heat to a boil. When the liquid begins boiling, cover with a lid, reduce heat and cook for one hour.
- When the beans are just about ready, heat 1 tablespoon of olive oil in a skillet over medium heat.
- Add onions and garlic sauté until softened, stirring frequently so they don't burn or get too brown, about 5-8 minutes. Add aji amarillo paste then cook for an additional 2 minutes.
- Add the mixture from the skillet to the beans. Taste, add salt and pepper as needed. Let the beans cook with the added ingredients for about 10-15 minutes to absorb the flavors.
- While the beans are finishing up cooking, combine the onions, chile, cilantro and lime juice in small bowl and mix together. Add salt and pepper to taste.
- When the beans are ready, serve them up with the onions on top and more cilantro and a lime wedge if desired.
Nutrition Facts : Calories 236 kcal, Carbohydrate 42 g, Protein 14 g, Fat 2 g, SaturatedFat 1 g, Sodium 600 mg, Fiber 9 g, Sugar 5 g, UnsaturatedFat 2 g, ServingSize 1 serving
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MAYOCOBA POT BEANS | MEXICAN PLEASE
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4.7/5 (24)Total Time 2 hrs 5 minsServings 12Calories 59 per serving
- Add beans to a pot and cover with 2-3 quarts of water, or so the water level is 2" above the beans. Add the roughly chopped onion and 2-3 tablespoons of bacon drippings (or lard).
- Bring to a boil. Reduce heat to a simmer and partially cover. Let simmer for 1.5-2 hours. Ensure that the water level is well above the beans by adding more water as they cook if necessary.
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4.7/5 (32)Total Time 30 minsCategory Side DishCalories 155 per serving
- In a medium saucepan set over medium heat, add the butter. Once hot, add the onions and salt. Saute onions until soft, about 3-4 minutes, then add the garlic and continue cooking for an additional minute.
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