REFRIED BLACK BEANS
Better than canned!
Provided by dmvanask
Categories Side Dish Beans and Peas
Time 9h35m
Yield 12
Number Of Ingredients 11
Steps:
- Place black beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain.
- Place beans in a pot and add enough water to cover; bring to a boil. Reduce heat to medium-low and simmer beans until very tender, about 1 hour.
- Heat oil in a skillet over medium; cook and stir onion and garlic until onion is soft and translucent, about 10 minutes. Add black beans, green chiles, chili powder, and cumin; cook and stir until flavors blend, about 5 minutes.
- Blend black bean mixture in a food processor until smooth. Add tomato paste, chicken broth, vinegar, and salt; blend until desired consistency is reached. Return beans to pot and cook until heated through, about 5 minutes more.
Nutrition Facts : Calories 254.7 calories, Carbohydrate 45.6 g, Fat 2.4 g, Fiber 11.2 g, Protein 15 g, SaturatedFat 0.5 g, Sodium 272 mg, Sugar 4.1 g
LIGHT REFRIED BLACK BEANS
Refried beans are typically made from pinto beans, but black beans work well, too. Add a dab of sour cream if you crave a little richness. Recipe courtesy of Gourmet Magazine.
Provided by Bev I Am
Categories Black Beans
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Cook garlic in oil in a skillet over moderate heat, stirring, until fragrant, about 1 minute.
- Add beans with their liquid and mash with a potato masher or the back of a large spoon to make a coarse purée.
- Continue to cook, stirring occasionally, until mixture is hot.
- Stir in enough of water to thin to a creamy consistency.
- Add pepper to taste.
- Serve warm, sprinkled with cilantro.
- (Beans can be made 1 day ahead and chilled, covered. Reheat, adding water if necessary.) Makes 4 servings.
LIGHT REFRIED BLACK BEANS
Categories Bean Side Vegetarian Quick & Easy High Fiber Legume Vegan Gourmet
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Cook garlic in oil in a skillet over moderate heat, stirring, until fragrant, about 1 minute. Add beans with their liquid and mash with a potato masher or the back of a large spoon to make a coarse purée.
- Continue to cook, stirring occasionally, until mixture is hot. Stir in enough of water to thin to a creamy consistency. Add pepper to taste.
- Serve warm, sprinkled with cilantro.
REFRIED BLACK BEANS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 10h5m
Yield 12 servings
Number Of Ingredients 6
Steps:
- Drain the soaked beans and add to a pot. Cover with 2 inches cold water and add the garlic, onions, cumin, and sprinkle with salt and pepper. Leave to a simmer until the beans are tender and the liquid has turned into a thick sauce, 1 1/2 to 2 hours.
- Melt the butter in a skillet and pour in the beans. Mash the beans (leave some texture) and cook over a medium heat, 3 or 4 minutes.
REFRIED BLACK BEANS
Use these refried beans to make Chicken Tomatillo Tostadas.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Yield Makes enough for 6 servings
Number Of Ingredients 7
Steps:
- In a medium saucepan, heat olive oil over medium-high heat. Add onions and bay leaf; season with salt and pepper. Cook, stirring, until onion is translucent, about 6 minutes. Add garlic and chili powder; cook, stirring, until garlic is softened and mixture is fragrant, about 3 minutes.
- Remove bay leaf and discard. Add 2/3 of the black beans and stir to coat. Add 2/3 cup water and mash mixture using a potato masher. Add remaining black beans and stir to combine; add water, if necessary to thin. Season with salt and pepper and keep warm until ready to use.
REFRIED BLACK BEANS
Black beans are a Mexican staple, whether served soupy or refried. Here we'll make both, starting with dried beans for a taste and texture that transcends canned. (Use oil instead of lard to make these vegetarian! It's less traditional, but still delicious.)
Provided by Gabriela Cámara
Categories side-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a large skillet over medium heat, add lard. When lard has melted and begun to shimmer, add onions; adjust heat to medium-low, stir, and cook until translucent and soft, 6-8 minutes. Add 2 cups of Soupy Black Beans, well drained, to the skillet. Use a potato masher to mast beans directly in the skillet, while alternately stirring with a wooden spoon, until the mixture becomes a thick, creamy, relatively uniform paste. (Alternatively, you can use a blender.) When the refried beans have reached the appropriate consistency, taste and season with salt as necessary. Makes about 2 cups. (Use Refied Black Beans in Chef Camara's Torta Ahogada recipe.)
- Add water to a medium saucepan over medium-high heat; then add beans, epazote, and garlic. Season with salt, stir, and bring to a boil. Turn heat to low, cover, and cook at a gentle simmer until beans are soft but not falling apart, about 40-60 minutes (checking after 30 minutes).
- Check beans for doneness by removing one from the pan and squeezing; it should be easily mashable. Taste and season with salt as necessary. Serve as a side dish, garnished with oregano. Makes about 4 cups.
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REFRIED BLACK BEANS RECIPE | EATINGWELL
From eatingwell.com
5/5 (3)Total Time 1 hr 45 minsCategory Healthy Mexican Side Dish RecipesCalories 172 per serving
- Soak beans overnight in 8 cups water. (Alternatively, place beans in a large pot, cover with water and bring to a boil. Boil for 2 minutes. Remove from the heat and let stand for 1 hour.) Drain.
- Heat 1 teaspoon oil in a large, nonstick, heavy-bottomed saucepan, bean pot or Dutch oven, and saute onions and 4 cloves garlic over medium heat until tender, about 8 to 10 minutes. Add the soaked beans and 8 cups fresh water and bring to a boil. Reduce the heat, and simmer 1 hour, uncovered. Add more garlic, if you wish, cilantro and 1 teaspoon salt, and continue to simmer, adding water as needed, until the beans are soft and the liquid is thick and aromatic and barely covers the beans, about 45 minutes longer. Remove from the heat.
- Allow the beans to cool. Mash them coarsely in batches in a food processor or blender or with a potato masher. Make sure not to puree until smooth; you want texture.
- Heat remaining 1 tablespoon oil in a large, heavy-bottomed, nonstick skillet and add chili powder and cumin. Saute for 1 minute over medium heat and add the mashed beans (this can be done in batches, depending on the size of your pan). Taste for salt, adding 1/2 teaspoon more if desired, and fry the beans, stirring often, until they begin to get crusty and aromatic. If they seem too dry, add some water. Mash and stir as they cook. There should be enough liquid so that they bubble as they cook, while at the same time a thin crust forms on the bottom. Cook for about 10 to 20 minutes and either serve immediately topped with a dollop of yogurt, or transfer to an oiled serving dish if you plan to reheat the beans later.
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