Refried Beans Homemade Recipes

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QUICK AND EASY REFRIED BEANS



Quick and Easy Refried Beans image

When you don't have all day to make refried beans and you can't stand the canned ones, these are easy and delicious.

Provided by MarasFlourpower

Categories     Side Dish     Beans and Peas

Time 20m

Yield 6

Number Of Ingredients 7

2 tablespoons canola oil
2 garlic cloves, peeled
2 (15 ounce) cans pinto beans
1 teaspoon cumin
1 teaspoon chili powder
salt to taste
½ lime, juiced

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.

Nutrition Facts : Calories 131.7 calories, Carbohydrate 16.1 g, Fat 5.6 g, Fiber 4.8 g, Protein 5 g, SaturatedFat 0.5 g, Sodium 323.2 mg, Sugar 0.3 g

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

REFRIED BEANS



Refried Beans image

Provided by Food Network Kitchen

Categories     side-dish

Time 27m

Yield 2 to 3 servings

Number Of Ingredients 10

One 15 1/2-ounce can pinto beans, drained and rinsed
3 tablespoons extra-virgin olive oil
1/2 medium onion, chopped
4 cloves garlic, minced
1 teaspoon ground coriander
1/2 teaspoon ground cumin
2/3 to 1 cup chicken broth, homemade or low-sodium canned
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 tablespoon chopped fresh coriander (cilantro) (optional)

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.

REFRIED BEANS



Refried Beans image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 3h15m

Yield 12 servings

Number Of Ingredients 9

6 cups dried pinto beans
4 slices thick-cut bacon, cut into 1-inch slices (or you can use salt pork, ham hock or diced ham instead)
1 tablespoon chili powder
1 teaspoon salt, plus more if needed
2 teaspoons black pepper, plus more if needed
1/2 stick butter (bacon grease, lard or shortening will work)
1 onion, diced
2 cups grated sharp Cheddar
Sliced jarred jalapenos

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.

HOME-STYLE REFRIED BEANS



Home-Style Refried Beans image

Lime juice, cumin and cayenne pepper make these beans so tasty, particularly when compared to the canned variety. I like to dress them up with reduced-fat cheese and salsa. -Myra Innes of Auburn, Kansas

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 2-2/3 cups.

Number Of Ingredients 9

2/3 cup finely chopped onion
4 teaspoons canola oil
4 garlic cloves, minced
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 cans (15 ounces each) pinto beans, rinsed and drained
1/2 cup water
4 teaspoons lime juice

Steps:

  • In a large saucepan, saute onion in oil until tender. Stir in the garlic, cumin, salt and cayenne; cook and stir for 1 minute. Add beans and mash. Add water; cook and stir until heated through and water is absorbed. Remove from the heat; stir in lime juice.

Nutrition Facts : Calories 123 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 290mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 5g fiber), Protein 5g protein. Diabetic Exchanges

REFRIED BEANS WITHOUT THE REFRY



Refried Beans Without the Refry image

Refried beans are simple to make when cooked in a slow cooker. This recipe will yield flavorful, fat-free refried beans seasoned with garlic, jalapeno, and cumin.

Provided by CHEFCLAUDE

Categories     Side Dish     Beans and Peas

Time 8h15m

Yield 15

Number Of Ingredients 8

1 onion, peeled and halved
3 cups dry pinto beans, rinsed
½ fresh jalapeno pepper, seeded and chopped
2 tablespoons minced garlic
5 teaspoons salt
1 ¾ teaspoons fresh ground black pepper
⅛ teaspoon ground cumin, optional
9 cups water

Steps:

  • Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. Pour in the water and stir to combine. Cook on High for 8 hours, adding more water as needed. Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.
  • Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.

Nutrition Facts : Calories 139.4 calories, Carbohydrate 25.4 g, Fat 0.5 g, Fiber 6.2 g, Protein 8.5 g, SaturatedFat 0.1 g, Sodium 784.7 mg, Sugar 1.2 g

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

HOMEMADE REFRIED BEANS



Homemade Refried Beans image

You can't beat the simplicity and taste of Homemade Refried Beans, made with just five-ingredients!

Provided by Lauren Allen

Categories     Appetizer     Main Course     Side Dish

Time 10h20m

Number Of Ingredients 7

1 pound dry pinto beans (, about 2 cups)
1 large onion (, quartered)
2 Tablespoons lard or oil
3 cloves garlic (, minced)
1-2 teaspoons salt (, or more, to taste)
3/4 teaspoon ground cumin (, or more, to taste)
1/2 teaspoon oregano (, or more, to taste)

Steps:

  • Rinse pinto beans in a colander, removing any unwanted pebbles or pieces that may be in the bag.
  • Add the beans to a large pot, cover with water and soak overnight.
  • Drain soaked beans and return them to the pot. Add fresh water to cover the beans up to two inches above them. Add onion to the pot and a couple dashes of salt.
  • Bring beans to a boil, cover and simmer for one hour, stirring occasionally. Check the beans and if they're not completely cooked after one hour, let them simmer a few minutes longer until they're done.
  • Drain the beans, removing the onion and reserving the bean broth water.
  • In a large skillet (preferably an iron skillet), heat lard or oil over medium heat.
  • Add the garlic and stir. Add the beans, cumin, oregano and 1/4 cup of the bean broth. (You could also chop the reserved onion and add it to the pan).
  • Cook, gently smashing the beans as they cook with a potato masher or fork.
  • Continue stirring and mashing, adding additional bean broth as needed until you get the texture you like and the beans are the consistency of soft mashed potatoes. Taste and season with additional salt, cumin and oregano, as needed. Top with shredded cheese, if desired.

Nutrition Facts : Calories 237 kcal, Carbohydrate 43 g, Protein 14 g, Fat 1 g, SaturatedFat 1 g, Sodium 341 mg, Fiber 11 g, Sugar 2 g, UnsaturatedFat 2 g, ServingSize 1 serving

REFRIED BEANS



Refried Beans image

Provided by Emeril Lagasse

Categories     side-dish

Time 2h40m

Yield about 5 cups (8 servings)

Number Of Ingredients 13

2 cups dried pinto beans, soaked overnight in a large bowl with water to cover by 2-inches, and drained
1 bay leaf
3/4 cup bacon drippings or lard
2 cups chopped yellow onions
1 1/2 tablespoons minced garlic
1 1/2 tablespoons minced, seeded jalapeno
1 1/2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon salt
1/4 teaspoon cayenne
1 teaspoon chopped oregano
1 cup grated queso blanco
1/4 cup minced fresh cilantro, garnish

Steps:

  • In a large, heavy pot, combine the beans, bay leaf, and enough water to cover by 1 to 2 inches. Bring to a boil. Lower the heat and simmer uncovered, stirring occasionally, until the beans are very tender, 1 1/2 to 2 hours, adding more water as necessary to keep covered. When the beans are soft, mash in the pot with a potato masher or the back of heavy wooden spoon. Remove from the heat.
  • In a large, heavy skillet, heat the bacon fat over medium-high heat. Add the onions and cook, stirring, until soft, 4 to 6 minutes. Add the garlic, jalapeno, chili powder, cumin, salt, and cayenne, and cook, stirring, until fragrant, 45 seconds to 1 minute. Add the beans and any cooking liquid from the pot, and the oregano, and stir to combine. Cook, stirring with a heavy wooden spoon, until the mixture forms a thick paste, 15 to 20 minutes, adding water a bit at a time to keep the beans from drying out too much.
  • Remove from the heat and transfer to a decorative bowl. Sprinkle with the cheese and cilantro, and serve.

SIMPLE HOMEMADE REFRIED BEANS



Simple Homemade Refried Beans image

After trying some of the refried beans recipes from this site, I will never again eat them from a can. However, the recipes I enjoyed were time consuming. This recipe is a marriage between scrumptious home made and easy (like canned).

Provided by Cook4_6

Categories     Beans

Time 15m

Yield 6 serving(s)

Number Of Ingredients 5

2 (15 ounce) cans pinto beans, drained
4 tablespoons butter
1 teaspoon salt
1/4 cup salsa
1 cup cheddar cheese or 1 cup Mexican blend cheese

Steps:

  • Place first four ingredients in a medium sauce pan over medium heat.
  • Cook until the butter is melted and the ingredients are heated through.
  • Remove pan from the heat source, and add the cheese.
  • Mash all of the ingredients in the pan with a potato masher or beat with a hand-held mixer.
  • Add salt and pepper to taste.

THE "BEST" REFRIED BEANS



The

I love this recipe, plus if you increase the amount of beans, you don't have to use them all for the recipe, the leftover beans are good to freeze and make refried beans in the future.

Provided by Mebriella

Categories     Beans

Time 4h5m

Yield 12 serving(s)

Number Of Ingredients 5

1 (16 ounce) bag pinto beans, rinsed and cleaned
1/2 teaspoon minced garlic clove
2 tablespoons bacon grease
2 tablespoons butter
salt and pepper

Steps:

  • Place pinto beans and garlic in crockpot and cover with water.
  • Cook beans until tender, usually 3 hours on high.
  • In a large saucepan, melt the bacon grease on medium heat.
  • Add DRAINED beans to saucepan, do not discard the bean broth though.
  • Mash the beans with a mashed potato masher, you can make the beans as lumpy or as smooth as you wish.
  • Once they are mashed to your liking, add the butter.
  • Add enough bean broth to the mashed beans. You can add more if you like your beans close to the runny side, or less broth if you like your beans nice and thick.
  • Lastly season with salt/pepper to your liking.
  • ENJOY!

Nutrition Facts : Calories 89.9, Fat 4.3, SaturatedFat 2.1, Cholesterol 7.1, Sodium 20.5, Carbohydrate 9.8, Fiber 3.4, Sugar 0.1, Protein 3.4

AUTHENTIC REFRIED BEANS



Authentic Refried Beans image

Make and share this Authentic Refried Beans recipe from Food.com.

Provided by sloansmom williams

Categories     Black Beans

Time 4h20m

Yield 6 serving(s)

Number Of Ingredients 6

1 (1 lb) package dried pinto bean
4 cups water
1/4 cup bacon grease (optional)
3 teaspoons garlic powder
2 tablespoons chicken bouillon powder
1 tablespoon american chili powder

Steps:

  • Put beans and water into Dutch oven.
  • Soak at least six hours.
  • Pour beans into colander and rinse thoroughly.
  • Add two cups water back into the Dutch oven, along with bacon grease, garlic powder, bouillon and chili powder.
  • Bring to a boil.
  • Cover and reduce heat, simmering for about four to six hours.
  • Stir occasionally.
  • You'll know when the frijoles are done because they'll be very tender.
  • Mash until about only half are left whole.

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From apinchofhealthy.com


VEGETARIAN REFRIED BEANS RECIPE | GIRL HEART FOOD®
2020-05-20 Add cooked (or drained and rinsed canned) pinto beans, chili powder, chipotle chili pepper, cumin, oregano, salt (see "Notes" below) and black pepper. Stir and cook for 1 minute or so to get those spices going. Add broth and chopped green chilies, stirring to combine everything. Bring to a simmer and cook, stirring occasionally, for 7 to 8 ...
From girlheartfood.com


AUTHENTIC REFRIED BEANS | KEVIN IS COOKING
2018-10-10 How to make Refried Beans. First cover the beans with 2 inches of water in a stock pot. Add a quarter onion, dried chili and crushed garlic. On high heat, bring contents to a boil. Reduce the heat to simmer, cover and cook until beans are tender, about 1 1/2 to 2 hours. Simply remove and discard the onion, chili and garlic.
From keviniscooking.com


THE BEST INSTANT POT REFRIED BEANS | EASY NO SOAK RECIPE
Add the remaining stock, water, bay leaves, salt, cumin, oregano, cayenne, and the rinsed and drained beans. Lightly stir to combine. Seal the Instant Pot. Cook on HIGH (manual) for 45 minutes. When the 45 minutes of pressure cooking has finished, let the pressure release naturally for 25 minutes. Vent to release any remaining pressure.
From wellplated.com


REFRIED BEAN RECIPES | ALLRECIPES
Slow Cooker Refried Beans with Bacon. 1. Dried pinto beans are cooked all day in a slow cooker, then mashed on the stove top with fried bacon, onions, garlic, and …
From allrecipes.com


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