EASY REFRIED BEANS
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
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
OLIVE OIL REFRIED BEANS
Use whatever variety of beans and chiles you've got in your pantry to make this recipe, which is inspired by the silky, lard-fried, pinto bean version available at nearly every Southern Californian taqueria. Eat these however you like, whether alongside rice and greens, smeared onto garlic-rubbed toast or spread onto a warm tortilla and with a perfectly fried egg on top. The overnight soak allows the time for both water and salt to penetrate the beans, cutting down the cooking time and leading to better seasoned, more evenly cooked beans. But if you're short on time, you can skip the presoak; the beans will just take longer to cook through, and might not cook as evenly, which isn't the end of the world if you're mashing them up. You can also skip simmering altogether and use the drained, rinsed beans from two (15-ounce) cans and begin with Step 3.
Provided by Samin Nosrat
Categories brunch, dinner, lunch, snack, beans, appetizer, main course, side dish
Time 11h30m
Yield 1 quart beans and 4 toasts
Number Of Ingredients 12
Steps:
- The night before cooking, remove any debris from beans. Rinse them, then place them in a 4-quart Dutch oven or pot of similar size. Add 6 cups water, 1 teaspoon salt and the baking soda. Cover and set aside in a cool place for 8 to 12 hours.
- To cook, add bay leaves, garlic and chile to the beans and bring the pot, uncovered, to a boil. Taste the cooking water and adjust seasoning as needed; it should taste pleasantly salty. Reduce heat to a gentle simmer, partly cover with a lid and cook until beans are completely tender and just beginning to fall apart. Depending on the variety and age of your beans, this can take anywhere from 1 to 3 hours. Throughout the cooking time, monitor the pot to ensure the beans are always submerged, adding more water as needed. When you suspect the beans might be done, taste five of them. If they are not all creamy through to the center, keep on simmering. No one likes an underdone bean!
- To fry the beans, remove the bay leaves and chile from the bean pot. Discard the bay leaves, and mince the chile. Set a large cast-iron or similar frying pan over high heat, and add about half the oil. Add the minced chile. Use a slotted spoon or sieve to add beans and garlic - but not their cooking liquid - to the pan. Reduce heat to medium, and, with a potato masher or wooden spoon, stir and mash the beans into a silky paste, constantly stirring and scraping to keep them from sticking to the bottom of the pan. Add about 1/4 cup bean cooking liquid to loosen the mixture, then gradually add remaining oil. If the bean paste is too thick, continue adding cooking liquid as needed, being mindful that it is seasoned with salt. When the mixture is rich and velvety, taste, and adjust seasoning with salt.
- To serve, lightly rub warm toasts with raw garlic, then slather with a generous amount of bean paste. Garnish with chile paste and, if desired, torn basil and a heap of grated Parmesan. Serve immediately.
REFRIED BEANS
Provided by Food Network Kitchen
Categories side-dish
Time 27m
Yield 2 to 3 servings
Number Of Ingredients 10
Steps:
- Reserve about a third of the beans. Mash the rest of the beans in a medium bowl with a large fork. Set aside.
- Heat the oil in a medium skillet over medium-high heat. Add the onion, and cook until lightly browned, about 4 minutes. Add the garlic and continue to cook, stirring, until lightly browned. Add the spices and cook until fragrant about 1 minute.
- Add the mashed beans and half the broth; cook, stirring frequently, until slightly thickened, about 5 minutes. Add the reserved beans and the enough of the remaining broth to loosen up the beans. Simmer until the beans are thick but not pasty, about 2 minutes more. Season with salt and pepper to taste. Stir in the fresh coriander, if desired, and serve.
BEST REFRIED BEANS
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
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
FAB-U-LOUS REFRIED BEANS!
Unlike the mush of brown on your plate at the restaurant, these beans have color, texture, and FRESH ingredients! Literally as easy as 1-2-3! Feel free to top with cheese or cilantro!
Provided by Baker101
Categories Side Dish Beans and Peas
Time 30m
Yield 5
Number Of Ingredients 7
Steps:
- Heat olive oil in a nonstick pan; cook and stir red onion, cilantro, garlic, and chili powder until onion is softened, about 5 minutes.
- Cook and stir pinto beans and about 2/3 cup chicken broth into onion mixture until heated through, about 5 minutes. Mash pinto beans with the back of a spoon. Add remaining chicken broth and simmer until desired consistency.
Nutrition Facts : Calories 111.8 calories, Carbohydrate 11.3 g, Cholesterol 1 mg, Fat 6.2 g, Fiber 3.3 g, Protein 3.4 g, SaturatedFat 0.9 g, Sodium 379.2 mg, Sugar 0.9 g
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