Refried Kidney Beans Recipes
"REFRIED" KIDNEY BEANS
A bunch of recipes thrown into one - I like these beans! I use TheDancingCook's recipe #125802 #125802 for my taco seasoning.
Provided by NELady
Categories Beans
Time 30m
Yield 4 sides, 4 serving(s)
Number Of Ingredients 7
Steps:
- Saute onion and garlic in olive oil until onions are translucent.
- Add green chilis, kidney beans and taco seasoning; stir well.
- Put bean mixture into food processor and pulse until desired consitency is reached (I really process it down to almost smooth).
- Return bean mixture to pan; reheat, serve immediately, garnished with cheese, if desired.
Nutrition Facts : Calories 542.7, Fat 16.3, SaturatedFat 2.3, Sodium 2603.5, Carbohydrate 79.6, Fiber 21.4, Sugar 16.2, Protein 24.4
REFRIED BEANS
Try making this dish to serve at a party - it works well as a dip served with nachos. It's also a great accompaniment to a larger Tex-Mex-style meal
Provided by Barney Desmazery
Categories Dinner
Time 40m
Yield Serves 4 as a topping or 2 as side
Number Of Ingredients 9
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.
Nutrition Facts : Calories 114 calories, Fat 3 grams fat, SaturatedFat 0.4 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 3 grams sugar, Fiber 6 grams fiber, Protein 5 grams protein, Sodium 0.01 milligram of sodium
COOKING CLASS REFRIED BEANS
These are hard to buy here, and expensive, so I thought I would give it a go! Ridiculously easy, and very tasty! I used a 400gr can of red kidney beans, so did not take the time used for preparing dried beans, however, I'm putting down the original recipe here. I used these beans in Shannon W's "Saturday Night Chicken, Cheese and Refried Bean Enchiladas". 'Zaar Recipe# 222838. Refried Beans from 'Cooking Class Cookbook'.
Provided by Karen Elizabeth
Categories Beans
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Rinse beans thoroughly in sieve under cold running water, picking out any debris or blemished beans.
- Place beans, water, 1 tblspn shortening and sliced onion in 3Ltr saucepan. bring to a boil over high heat. Reduce heat to low. Cover and simmer one and a half hours or just until beans are tender, not soft. (Not necessary with canned beans, here is where you save time). The onion cooks properly even in the shorter time, I cooked the beans like this for about 30 minutes.
- Stir in salt, Cover and simmer over very low heat 30 to 45 minutes until beans are very soft. Do not drain.
- (Flavour is improved if beans are prepared to this point, then refrigerated, covered, overnight before completing recipe.).
- Heat remaining 1/3 cup shortening in heavy large skillet over high heat until very hot. Add chopped onion and garlic. Reduce heat to medium. Cook and stir 4 minutes or until onion is softened.
- Increase heat to high. Add 1 cup undrained beans. Cook and stir, mashing beans with bean or potato masher.
- As beans begin to dry, add another 1 cup undrained beans. Cook and stir, mashing beans with bean or potato masher. Repeat until all beans and cooking liquid have been added and mixture is a coarse puree. adjust heat as needed to prevent beans from sticking and burning. Total cooking time will be around twenty minutes.
- Beans may be served as a side dish, or used as an ingredient in another recipe.
Nutrition Facts : Calories 210.7, Fat 20.6, SaturatedFat 5.9, Sodium 885, Carbohydrate 5.8, Fiber 0.6, Sugar 1.5, Protein 2.8
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