Jims Doctored Refried Refried Beans Recipes

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EASY REFRIED BEANS



Easy Refried Beans image

These refried beans are delicious and so easy to make. This refried bean recipe is quick, too-use canned beans and they're ready in 25 minutes! Plus, these beans are healthy, vegan and gluten free. Recipe yields 2 1/2 cups refried beans (21 ounces), enough for 5 servings.

Provided by Cookie and Kate

Categories     Side Dish

Time 25m

Number Of Ingredients 10

1 tablespoon extra-virgin olive oil
1/2 cup finely chopped yellow or white onion (about 1/2 small onion)
1/4 teaspoon fine sea salt
2 cloves garlic, pressed or minced
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
2 cans (15 ounces each) pinto beans, rinsed and drained, or 3 cups cooked pinto beans
1/2 cup water
2 tablespoons chopped fresh cilantro
1 tablespoon lime juice (about 1/2 medium lime), to taste

Steps:

  • In a medium saucepan over medium heat, warm the olive oil until shimmering. Add the onions and salt. Cook, stirring occasionally, until the onions have softened and are turning translucent, about 5 to 8 minutes.
  • Add the garlic, chili powder and cumin. Cook, stirring constantly, until fragrant, about 30 seconds. Pour in the drained beans and water. Stir, cover and cook for 5 minutes.
  • Reduce the heat to low and remove the lid. Use a potato masher or the back of a fork to mash up about at least half of the beans, until you reach your desired consistency. Continue to cook the beans, uncovered, stirring often, for 3 more minutes.
  • Remove the saucepan from the heat and stir in the cilantro and lime juice. Taste, and add more salt and lime juice if necessary. If the beans seem dry, add a very small splash of water and stir to combine. Cover until you're ready to serve.

Nutrition Facts : Calories 194 calories, Sugar 1 g, Sodium 425.9 mg, Fat 4.9 g, SaturatedFat 0.5 g, TransFat 0 g, Carbohydrate 29.7 g, Fiber 0.5 g, Protein 9.5 g, Cholesterol 0 mg

REFRIED BEANS WITH MEXICAN CHORIZO



Refried beans with Mexican chorizo image

How to doctor canned refried beans with Mexican chorizo

Provided by Maura Wall Hernandez

Categories     Side dish

Time 15m

Number Of Ingredients 2

1 20.5-ounce can of refried pinto beans (frijoles refritos pintos o bayos)
4 ounces Mexican chorizo

Steps:

  • In a frying pan, cook the chorizo over medium heat, breaking up the meat with a spatula or wooden spoon until it's crumbled and cooked through.
  • Transfer cooked chorizo to a dish and set aside.
  • Reduce the heat and use a paper towel to remove most of the grease left behind from the chorizo.
  • Open the can of refried beans and drain most of the liquid out, leaving just a little bit (a tablespoon or less). Turn the heat back to medium and spoon the beans from the can into the frying pan. Stir occasionally until the beans are heated through.
  • Add the cooked chorizo and stir to fully incorporate. Heat for another minute, then remove pan from heat and serve.

CHEF JOHN'S REFRIED BEANS



Chef John's Refried Beans image

I don't think I would ever sit down to eat just a bowl of refried beans, but they make everything they're served on, with, or in, infinitely better. Just as long as you use lard to make them.

Provided by Chef John

Categories     Side Dish

Time 12h10m

Yield 8

Number Of Ingredients 9

1 pound dry pinto beans, soaked overnight
4 whole garlic cloves, peeled
½ teaspoon dried epazote
9 cups cold water
½ cup lard
1 ½ cups diced onions
2 teaspoons kosher salt
2 tablespoons minced serrano chili pepper
1 teaspoon ground dried chipotle pepper

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.

Nutrition Facts : Calories 317.2 calories, Carbohydrate 37.7 g, Cholesterol 12.2 mg, Fat 13.7 g, Fiber 12.4 g, Protein 12.2 g, SaturatedFat 5.2 g, Sodium 490.9 mg, Sugar 1.8 g

HOW TO MAKE CANNED REFRIED BEANS TASTE BETTER



How to Make Canned Refried Beans Taste Better image

Provided by Katie Clark

Categories     Mexican

Time 10m

Number Of Ingredients 11

2 tbsp butter
1/2 cup white onion, diced
Sauté until translucent
Add garlic over medium heat. Cook until Fragrant
Add 1 can (16 oz) refined beans
1/4 cup half and half
1/4 cup sour cream
Salt
Pepper
Cumin
Cheese

Steps:

  • Melt butter in a skillet.
  • Add onion and saute until translucent. Add garlic and cook until fragrant over low heat.
  • Add refried beans, break up and combine with butter, onion, and garlic.
  • Add half and half, stir.
  • Add sour cream
  • Season with salt, pepper and cumin to taste (I used 1 teaspoon of each).
  • Add cheese.

BEST REFRIED BEANS



Best Refried Beans image

I used a couple of the other recipes on here for a guideline and did my own thing. It turned out so well that I thought I would share this recipe for the best refried beans. Top with grated cheese if desired. Enjoy with chips, in a burrito, etc.

Provided by anewshootingstar

Categories     Side Dish

Time 9h50m

Yield 8

Number Of Ingredients 12

1 ¾ cups dry pinto beans
1 cup diced yellow onion
2 large cloves garlic, chopped
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon celery seed
¾ teaspoon salt
½ teaspoon ground black pepper
⅔ cup fire-roasted diced tomatoes (such as Hunt's®)
½ teaspoon hot pepper sauce (such as Tapatio®)
¼ teaspoon dried Mexican oregano
¼ teaspoon cayenne pepper

Steps:

  • Put the pinto beans in a bowl and cover with 2 inches of water. Soak for 8 hours to overnight.
  • Transfer the beans to a medium saucepan and cover with water by about 1 inch. Add onion, garlic, chili powder, cumin, celery seed, salt, and black pepper. Bring to a boil, then reduce heat to low, cover, and let cook for 1 1/2 hours.
  • Use a colander to separate the liquid from the solids. Transfer the solids to a food processor with diced tomatoes, hot sauce, oregano, and cayenne. Blend to desired consistency.

Nutrition Facts : Calories 169.1 calories, Carbohydrate 30.9 g, Fat 0.9 g, Fiber 7.6 g, Protein 9.8 g, SaturatedFat 0.2 g, Sodium 295.1 mg, Sugar 2.4 g

EASY REFRIED REFRIED BEANS



Easy Refried Refried Beans image

My sister-in-law who was born and raised in Mexico City shared this recipe for sprucing up canned refried beans. They taste like you've been cooking them for hours.

Provided by PanNan

Categories     Beans

Time 25m

Yield 8 serving(s)

Number Of Ingredients 5

3 slices bacon, cut into 1 ",pieces
1/2 chopped onion
2 cans refried beans
1/2 cup water
1/2 cup shredded monterey jack cheese (or Queso Blanco)

Steps:

  • Gently fry the bacon until near crisp.
  • Add onion to the bacon grease and saute until tender.
  • Add the refried beans and water.
  • Stir and simmer until creamy and heated through.
  • Place in a serving bowl and top with shredded cheese.
  • The heat of the beans will melt the cheese.
  • Serve with hot tortillas and/or tostada chips.

Nutrition Facts : Calories 143.6, Fat 4.8, SaturatedFat 2.2, Cholesterol 8.3, Sodium 560.8, Carbohydrate 17.6, Fiber 5.8, Sugar 0.8, Protein 8.1

JIM'S DOCTORED REFRIED REFRIED BEANS RECIPE



Jim's Doctored Refried Refried Beans Recipe image

Provided by JimMac

Number Of Ingredients 18

1 can refried beans - 10 oz. or so
2 tablespoons bacon fat or lard
2 tablespoons pickled jalapeno juice
1 tablespoon milk
1 clove garlic,minced or 1 teaspoon garlic powder
1/2 small onion, minced
1/2 cup chopped tomato
Crushed red peppers - 1/4 teaspoon or to taste
1/4 teaspoon black pepper
1/2 teaspoon onion powder
1 teaspoon chili powder
1 teaspoon hot sauce, or to taste
1/2 teaspoon cumin
1/2 teaspoon taco seasoning
1 teaspoon sofrito
1/2 cup shredded Monterey Jack or cheddar cheese
2 tablespoons salsa
1/4 cup chicken broth or water - add enough to desired consistency

Steps:

  • Melt bacon fat in heavy pan. Add remaining ingredients, stirring constantly. Use the broth or water to achieve the desired consistence of the beans. You may need to add more liquid, one tablespoon at a time, to maintain the consistency. Simmer gently for 15 minutes, stirring often. Serve.

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