Mockrefriedbeans Recipes

QUICK AND EASY REFRIED BEANS

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.

MOCK REFRIED BEANS

Steps:

• Put tomatoes into the food processor and process until thoroughly pureed.
• Add cumin, onion, and garlic and process.
• Add sunflower seeds and almonds and process to desired texture. For a creamier consistency, process longer.

CLASSIC MEXICAN FRIED BEANS WITH ONIONS AND GARLIC

Steps:

• In a large well seasoned or nonstick skillet, heat the oil or pork fat over medium heat. Add the onion and cook, stirring frequently, until deep golden, about 10 minutes. Stir in the garlic, cook for a minute or so, then use a slotted spoon to scoop in about 1/4 of the beans, leaving most of the liquid behind. With a bean or potato masher, or the back of a large spoon, mash the beans into a coarse puree. Add another portion of the beans, mash them in, and continue until all the beans have been added and coarsely mashed. Add about a cup of bean liquid or water and stir frequently over the heat until the beans are still a little soupier than you'd like to serve them (they'll thicken as they sit.) Taste and season with salt if needed.

CHORIZO REFRIED BEANS

Steps:

• Heat a medium saute pan on medium heat. Add the chorizo and cook until golden in color, about 6 minutes. Remove the chorizo to a drain on a plate lined with some paper towels. Add the onions to the pan with the chorizo fat. Saute until the onions are translucent, about 4 minutes. Return the chorizo to the pan. Add the refried beans to the mixture. Continue cooking for about 5 minutes. Turn the heat off and reserve for tostadas and burritos.

MOLLY'S REFRIED BEANS

Steps:

• In large pot soak the beans for at least 4 hours. Bring to a boil, cover, reduce heat to medium and cook until soft.
• If necessary, add more water as needed so that the beans do not dry out while cooking. Once beans are cooked, drain beans but *RESERVE* liquid.
• Fry up the bacon slices in large cast iron skillet and set aside to drain on paper towel. Reserve drippings.
• Meanwhile, mince the onion and garlic.
• *Heat a cast iron skillet on medium and saute the onion and garlic in the bacon drippings or solid lard until soft.
• With slotted spoon, transfer the cooked beans to the skillet. Lower temperature to low-medium. Add about a cup of the bean liquid and mix in the beans with the onion and garlic. Begin to mash the beans with a potato masher, adding more bean liquid as necessary to facilitate. Great grandma prepared these beans soupy with about 3/4 of the beans mashed, the remaining left whole. That is how great-grandma cooked them and that is how I like them. Keep mashing beans and adding liquid until soupy and not dry. Lower heat to simmer. Do not allow beans to dry out, adding more bean liquid if needed.
• Crumble the bacon and stir into the beans. Season with salt. Taste and reseason with more salt if necessary. Beans seems to require a good amount of salt to bring out their flavor.
• *NOTE: If you choose to use a cast iron skillet be warned that the iron content will turn lighter colored beans an unattractive pinkish-grey color. This will not affect the taste at all other than adding a bit of extra iron to your diet. If preferred, cook beans in a non-reactive pot.
• Save the bean liquid to rehydrate and reheat any leftovers, but *DO NOT* use plain water to reheat the beans.

HOW TO MAKE CANNED REFRIED BEANS TASTE BETTER

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.