Pioneer Womans Refried Beans Recipe 455

REFRIED BEANS

Steps:

• Rinse the beans thoroughly, then place them in a large pot with the bacon. Pour water over the top. Use enough water to cover the beans by 1 or 2 inches. Bring to a boil over medium-high heat, then reduce the heat to low and cover. Simmer for 2 to 3 hours. If the liquid seems to evaporate too quickly, add more water during the cooking process. The beans are done when they're fork tender, without much bite.
• Add the chili powder, salt and pepper. Stir and taste, adjusting the seasoning as necessary. Add in other seasonings as desired.
• Heat the fat in a large skillet and cook the onions until translucent. Add the beans to the skillet and mash them until they're the consistency you want. Stir and cook them until heated, then add the grated cheese. Top with the jalapenos.

CHEESY REFRIED BEAN CASSEROLE

Steps:

• Preheat the oven to 350 degrees F. Spread a little butter on the bottom of a 9-by-13-inch baking dish.
• Heat some butter in a large skillet over medium-high heat. Add the peppers and onions and cook until softened, about 4 minutes. Off heat, add the tequila, then return to the heat and cook until evaporated, about 1 minute. Add the chili powder, garlic, jalapenos and some salt and pepper and cook for a minute or 2. Add the beans to the skillet and stir to combine everything. Cook until warmed through, about 4 minutes.
• Spread half of the beans in the prepared baking dish. Top with half of the Cheddar and pepper Jack cheeses. Spread on the remaining beans and top with the remaining cheese. Bake until the cheese is melted and just beginning to brown, 20 to 25 minutes.

HOW TO MAKE SLOW COOKER REFRIED BEANS

Steps:

• Pour dried beans in the slow cooker. Add shredded onion, garlic, cumin, salt and cayenne pepper. For a richer flavor, add a ham bone or a couple of bacon strips to the crock. Pour the water over the top of the beans and cover tightly. Turn slow cooker on high and cook for 8-10 hours. You can also cook on low for 12 hours or longer.Once beans are very tender, remove the ham bone or bacon if necessary. Depending on your slow cooker, you may have excess liquid in the crock. Scoop 1 ½ cups of the bean liquid out of the crock and reserve.Use an immersion blender or a potato masher to smash the beans into a relatively smooth texture. Add some of the bean liquid back in if needed to reach the right consistency. Salt and pepper to taste.Serve as-is or sprinkle with your favorite toppings. Serve warm.Note: Some optional topping suggestions include shredded cheese, sliced jalapenos, chopped green onions, sour cream, and cayenne pepper.

PERFECT PINTO BEANS

Steps:

• Put the beans in a large bowl, cover with cold water and let soak overnight.
• Drain and rinse the beans, then put them in a large pot. Cover the beans with water and add the chili powder, cumin, paprika, cayenne, bacon, garlic, bay leaves, onion, bell pepper and some salt and pepper. Bring to a boil, then reduce the heat to low and cook until the beans are tender, 2 to 3 1/2 hours.

PIONEER WOMAN'S REFRIED BEANS RECIPE - (4.5/5)

Steps:

• First make a batch of my homemade pinto beans: 4 cups dried pinto beans 4 slices thick cut bacon, sliced into 1 inch pieces 1 teaspoon salt 2 teaspoons black pepper Rinse the beans under cool water. If you see any little strange looking bits in there, pick them out and discard. Put the beans in a Dutch oven (or similarly large pot) and fill with water until 2 inches above the beans. Throw the bacon in the pot, and bring everything to a boil. Cover and reduce heat to a simmer for about two hours until nice and thick. Add 1 teaspoon salt and 2 teaspoons black pepper. Next, if you want to spice up your refried beans, add any of the optional ingredients listed above. Now, spoon the cooked beans into a mixing bowl. Allow a little of the cooking liquid in there, too. If you like your refried beans a bit soupy, add a little more liquid. Then, with a potato masher, simply mash away! Next throw in some fat like shortening, lard, bacon grease or even a few tablespoons of butter. You can certainly omit this step if you're trying to cut down on fat but it really contributes to the smooth consistency, and in the case of the bacon grease and butter, the flavor of the refried beans. Now continue mashing until the mixture reaches desired consistency. You can leave them quite lumpy or make them super smooth - it all depends on how much you mash. Then, go ahead and season them to taste. Even if the cooked beans were seasoned, the mashed version might need a little more salt. If you prefer to actually fry the refried beans, you can do the mashing in a large skillet over medium-low heat but you don't have to.