REFRIED BEANS
Refried beans are easy to make yourself. Try my canned beans refried beans recipe, to pair with all your favorite main dishes.
Provided by Kelsey Apley
Categories Side Dish
Time 20m
Number Of Ingredients 8
Steps:
- In a medium saucepan you will want to turn on medium heat. Then add your oil and let it get warm. Toss in your onions and salt.
- Cook your onions until they are softened and become translucent, this takes around 5 minutes.
- Add in your garlic, cumin, and chili powder. Stir constantly for about 30 seconds, you want it to begin to smell fragrant.
- Now pour your drained beans in along with vegetable stock. Stir and cook covered for 5 minutes on medium-low heat.
- Reduce your heat to low and remove your lid. Grab a potato masher or blender and mix up the beans. I generally mix only half the bans up as I like a thicker texture. But mix to your desired texture.
- You will want to cook the beans for 2-3 more minutes stirring often.
- Once done remove beans from the heat, and stir in the lime juice. Add salt to taste if ou would prefer.
- If your refried beans seem dry you can add a splash of broth or even water. Cover and stir occassionally until you are ready to serve.
Nutrition Facts : ServingSize 1 /2 cup, Calories 178 kcal, Carbohydrate 27 g, Protein 7 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 501 mg, Fiber 5 g, Sugar 10 g, UnsaturatedFat 6 g
HOMEMADE REFRIED BEANS RECIPE
Flavorful homemade refried beans are easy to make in 15 minutes. Start with your favorite bean variety, pinto, black, or bayo.
Provided by Andrés Carnalla
Categories Side
Time 15m
Number Of Ingredients 6
Steps:
- Chop the onion. Finely chop the garlic.
- In a medium-sized pan, heat the oil to medium and add the chopped onion. Cook until the onion becomes transparent.
- Add the chopped garlic and cook for 1 minute. Do not allow the garlic to brown which will give it a bitter taste.
- Add the cooked beans with a little bit of the cooking water plus the salt and pepper.
- Cook for 2 minutes before mashing.
- Mash the beans to the consistency you prefer.
- Cook for 5 minutes stirring continually.
- Turn off the heat and allow the beans to rest for 3 minutes before serving.
Nutrition Facts : ServingSize 1 /2 cup, Calories 182 kcal, Carbohydrate 23 g, Protein 8 g, Fat 8 g, Sodium 207 mg
FRIED LASAGNA BITES
Provided by Aaron McCargo Jr.
Categories appetizer
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Bring a large pot of water to a boil and add the pasta, cook for 6 minutes, then drain and spread out on a sheet pan to cool.
- Heat a large saute pan with 1 tablespoon of vegetable oil over medium-high heat. Add sausage, ground beef and onions; saute for 3 minutes. Add the Italian seasoning, basil and black pepper. Cook for about 8 more minutes, until the meat has browned. Stir in 1/2 cup of canned tomato sauce and cook until heated through. Set mixture aside to cool in a large bowl.
- Add the rest of the canned sauce into saute pan and stir in the red pepper flakes.
- Fold the mozzarella and cottage cheese and into the cooled meat mixture. Stuff each cannelloni shell with the meat mixture and then place the shells in the freezer for 5 minutes to firm up. When ready to fry, slice shells into thirds.
- Preheat oil to 350 degrees F.
- Place the flour, eggs and bread crumbs into separate bowls.
- Dredge the shells in the flour, then eggs, and then bread crumbs.
- Fry the bites until they are golden brown and crispy; about 4 to 5 minutes. Drain on paper towels and serve with the spicy tomato sauce.
REFRIED BEANS
Provided by Emeril Lagasse
Categories side-dish
Time 2h40m
Yield about 5 cups (8 servings)
Number Of Ingredients 13
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.
REFRIED BEANS LASAGNA
The type of taco sauce depends on how spicy you like it. Shredded cheese or jalapanos could be added also.
Provided by GIDuane
Categories Beans
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix beans with juice from one can of tomatoes and 2 tablespoons taco sauce.
- Mix remaining taco sauce with remaining tomato juice and set aside.
- Spread 1/4 of taco sauce mixture in bottom of a 9x13 pan.
- Continue layering starting with noodles and ending with beans on top.
- Noodles should be completely covered.
- You will have a sloppy mess.
- Cover with foil and bake at 350 for 45 minutes or until the noodles are tender.
- Sprinkle with olives and bake uncovered for a 5 minutes.
- Let stand 5 minutes.
BEEFY LASAGNA NACHOS
It tastes like what you'd expect; meaty, cheesy, crunchy. The world is your oyster with this one! The pasta chips are super crunchy and a great base for these nachos. The ground beef has a good base of flavor from the Italian seasoning, garlic, and marinara which give it a quick and easy Italian-American flavor profile. The ricotta and the cheese sauce work well together in that one spreads over everything like a traditional queso, then you get pops of hot creamy ricotta. Optional toppings: half-moon zucchini slices, sauteed mushrooms, sliced pepperoncini, chopped Calabrian chiles, etc.
Provided by TheOtherJuliaGulia
Categories Pasta and Noodles Pasta by Shape Recipes
Time 1h30m
Yield 6
Number Of Ingredients 17
Steps:
- Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and pat dry with paper towels. Cut each noodle into assorted desired shapes.
- Pour vegetable oil to a depth of 3 inches into a Dutch oven; heat over high to reach 360 degrees F (182 degrees C). Add 8 to 10 pasta pieces, one at a time to avoid them sticking together, and cook, lightly tapping under the oil and stirring with a spider tool occasionally, until golden brown and crispy, 2 to 3 minutes. Remove using a spider or tongs to a paper towel-lined sheet tray, and sprinkle with salt. Repeat with remaining pasta pieces, allowing oil temperature to reach back to 360 degrees F (182 degrees C) before adding next batch.
- Set an oven rack in the top third and preheat the oven's broiler. Line a large rimmed baking sheet with foil.
- Heat a medium nonstick skillet over medium-high heat. Add olive oil and ground sirloin; cook, stirring occasionally, until beef is browned, about 3 minutes. Add garlic and Italian seasoning; cook stirring constantly, until fragrant, 1 minute more. Stir in marinara sauce and remove from heat. Set aside.
- Melt butter in a small saucepan over medium heat. Whisk in flour and cook, whisking constantly, until starting to bubble, about 30 seconds. Slowly whisk in milk, whisking constantly. Cook over medium heat, whisking often, until slightly thickened, about 2 to 3 minutes. Remove from heat and stir in mozzarella, Parmesan, and remaining 1/8 teaspoon salt.
- Arrange lasagna chips in an even layer on the prepared baking sheet. Drizzle 1/2 of the cheese sauce over top and evenly sprinkle with the sirloin mixture. Dollop with ricotta.
- Broil in the preheated oven until ricotta gets brown in spots, about 2 minutes. Serve drizzled with remaining cheese sauce, basil, and parsley.
Nutrition Facts : Calories 390.4 calories, Carbohydrate 38.5 g, Cholesterol 53.1 mg, Fat 16.4 g, Fiber 2.2 g, Protein 22.2 g, SaturatedFat 7.3 g, Sodium 330.1 mg, Sugar 5.2 g
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