Refriedbeans Recipes

QUICK AND EASY REFRIED BEANS

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.

REFRIED BEANS (BETTER THAN STORE-BOUGHT)

Steps:

• There is no need to soak the beans for this recipe. Rinse the dried beans then add to a large pot. Add the onion half, garlic cloves, bay leaf, and cilantro sprigs. Cover with at least 3 inches of water. Place the pot over high heat and bring to a boil. Reduce the heat to maintain a simmer and cook until the beans are extremely tender (almost silky inside), 1 1/2 to 2 hours. If during cooking the beans look dry, add a splash more water.
• Remove the onion, garlic cloves, bay leaf, and cilantro sprigs, and then discard them. Season the beans and liquid with salt. Start with 1/4 teaspoon and go from there based on your tastes.
• Drain the beans, but do not discard the cooking liquid. We will use some of the liquid for making the refried beans. You will need about 3 cups of the beans to make refried beans. If you have more than 3 cups, reserve the rest for another recipe.
• There is no need to soak the beans for this recipe. Rinse the dried beans then add to a 6-quart pressure cooker (we have an Instant Pot). Add the onion half, garlic cloves, bay leaf, and cilantro sprigs. Add about 6 cups of water, but do not fill past the 'max fill line.' Add 1 teaspoon of neutral oil like vegetable or olive oil (this prevents the beans from foaming).
• Seal the lid and cook on High Pressure for 30 minutes, and then allow the cooker to naturally release (you can tell when it is safe to open the cooker when the steam release valve drops). We recommend you read the user manual of your specific pressure cooker before using this method.
• Remove the onion, garlic cloves, bay leaf, and cilantro sprigs, and then discard them. Season the beans and liquid with salt. Start with 1/4 teaspoon and go from there based on your tastes.
• Drain the beans, but do not discard the cooking liquid. We will use some of the liquid for making the refried beans. You will need about 3 cups of the beans to make refried beans. If you have more than 3 cups, reserve the rest for another recipe.
• In a large, skillet - a cast iron pan is perfect here - heat the oil (or butter/lard/bacon drippings) over medium-high heat until shimmering. Add the onion and cook, stirring often, until it smells sweet and is starting to brown around the edges, 4 to 5 minutes.
• Stir in the minced garlic, cumin, and cayenne pepper and cook until fragrant, about 30 seconds.
• Add the 3 cups of cooked beans, moving them around the pan for a minute or two so that they are heated through. Add 1 cup of the bean cooking liquid and then use a potato masher or the back of a wooden spoon to mash the beans into your desired consistency.
• If, as you are mashing, the beans seem a little dry, add a splash more liquid. The beans do dry out over time, so it's a good idea to keep the cooking liquid near by to maintain the best consistency, especially if you are making them in advance.
• Taste the beans and adjust with additional salt, pepper or spices. Serve with a squeeze of lime and your favorite toppings scattered on top.
• Use 2 (15-ounce) cans of pinto or black beans. Two cans will be approximately 2 3/4 cups of beans, which is close enough to 3 cups for this recipe.
• Open the cans, drain, and then rinse the beans. Follow the recipe instructions in the section labeled 'Make Refried Beans' above, but replace the 3 cups of home-cooked beans for canned beans. Instead of using the bean cooking liquid for thinning the refried beans, you will need to substitute for another liquid. We recommend using a flavorful stock (vegetable stock or chicken stock), you will need 1 to 1 1/2 cups.

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.

REFRIED BEANS

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

Steps:

• Heat the oil in a large skillet over medium heat. Add the onion and cook until tender, about 3 minutes. Stir in the garlic and chili powder and cook for 1 minute more. Stir in the beans and chicken broth and cook until the beans are warmed through, about 5 minutes. Mash the beans coarsely with the back of a wooden spoon, adding more chicken broth to moisten, if needed. Season with salt and pepper, to taste. Stir in the cilantro.

AUTHENTIC REFRIED BEANS

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.