Refried Beans With Poached Egg And Pico Recipes

EASY REFRIED BEANS

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.

REFRIED BEANS

Steps:

• Lightly drain the beans, reserving the juice from the tin, but do not rinse (you want the beans in about half the liquid from the can). Depending on the texture you prefer, either mash them roughly in a bowl or blitz them using a blender until smooth. Set aside.
• Heat the oil in a large frying pan or casserole and cook the onions for 8-10 mins until soft and golden. Scatter in the garlic, chilli and cumin seeds, and sizzle everything for 2 mins more. Tip in the beans, oregano, paprika and a pinch of salt. Cook everything together for 5 mins until the beans have heated through adding more reserved bean juice if it's too thick. Serve straightaway with a sprinkling of coriander, if you like, or leave to cool and keep chilled. Will keep chilled for up to three days or frozen for a month. Reheat with a splash of water mixed in.

EASY REFRIED BEANS AND EGGS

Steps:

• In a small saucepan, heat olive oil over medium heat.
• Add onion. Saute 1-2 minutes or until soft.
• Add beans, green chilies, chicken stock, garlic powder, cumin, and pepper-stir until combined.
• With a potato masher, mash the mixture until most of the beans are in pieces. Its okay to leave them chunky, but mashing them helps make the beans thicker in the end.
• Once mashed, bring bean mixture to a boil, then reduce heat to medium-low.
• Simmer, stirring every 3-5 minutes, about 20-25 minutes, or until they are the consistency that you desire.
• The beans will thicken a bit after cooling, so keep this in mind.
• Top each portion of beans with an egg, and enjoy!
• You may also serve this with cheese, avacado, and/or tortillas.
• Delicious!
• Note: Fresh garlic can be used in place of garlic powder.