Smoky Refried Beans Recipes

SMOKY BLACK BEANS

Steps:

• Drain the black beans from their soaking water and place in a slow cooker. Fill with enough fresh water to cover them. Cover and set to High.
• Heat bacon drippings in a skillet over medium heat. Add onions; cook and stir until tender. Stir this into the beans along with the brown sugar, liquid smoke, molasses and jalapeno slices. Stir to blend, then cover and cook on High for 5 to 6 hours, or until beans are tender.

SMOKY REFRIED BEANS

Steps:

• Heat oil in a heavy skillet over medium-low heat.
• Add whole garlic cloves and cook, turning once, until browned on both sides, about 5 minutes.
• Smash garlic cloves with a fork just enough to break them open and flatten them a little.
• Add pintos and liquid and cook until heated through, about 5 minutes.
• Add spices and salt to taste. Stir well.
• Turn the heat down to medium-low and smash beans with a big fork. You don't have to smash every single bean. Leave some whole for texture.
• When mashed to your liking, squeeze the lime juice all over the beans and serve warm.
• These beans make a great taco filling or tostada topping. My husband likes them mixed with a little salsa and eaten as a dip.

SUNNY'S REFRIED BEANS

Steps:

• In a saucepan, heat oil over medium heat. Add garlic, jalapeno, onion and Sazon. Saute until they start to soften, about 3 minutes. Add 1 can of pinto beans including the liquid in the can. Simmer until beans heat through and soften, another 4 to 5 minutes. Using a fork or potato masher, mash the beans. Drain the second can of pinto beans and add those to the pot. Stir mixture together and cook until beans warm through. Stir in lime juice and season, to taste, with salt and pepper. Serve with Breakfast Enchiladas.

SMOKY BLACK BEANS

Steps:

• Mince onion. If using dried chipotle, in a bowl soak in boiling-hot water to cover 5 minutes and drain. Wearing protective gloves, mince soaked or canned chipotle. In a colander rinse black beans well and drain.
• In a 2- to 3-quart heavy saucepan cook onion in oil over moderately low heat, stirring, until softened. Add chipotle and cook, stirring, 2 minutes. Add beans, 1 cup water, and orange juice and simmer, mashing mixture 3 or 4 times with a potato masher, until slightly thickened, about 15 minutes. Season beans with salt.

SMOKY REFRIED BEAN TOSTADAS

Steps:

• Heat the oven to 200°F (or heat a warming drawer if you have one). Line a baking sheet with paper towels. Heat 5 Tbs. of the oil in a small (8-inch) nonstick omelet pan over medium-high heat until the oil bubbles right away when the edge of a tortilla is dipped into it. Using tongs and working with one tortilla at a time, fry the tortillas until golden brown on both sides, about 30 seconds per side. As each one finishes frying, briefly dangle the tortilla above the pan to allow some of the excess oil to drip back into the pan, and then transfer the tortilla to the paper-towel-lined baking sheet. Sprinkle each tortilla with a little salt while it's still hot. As you fry, adjust the heat to keep the oil from getting too hot or cool, and if the pan goes dry, add more oil, 1 Tbs. at a time. When all the tortillas are fried, keep them warm in the oven.
• Heat the remaining 2 Tbs. oil in a 12-inch skillet over medium-high heat. Add the onion and cook, stirring often, until softened and lightly browned around the edges, about 3 minutes. Stir in the cumin and cook until fragrant, about 30 seconds. Add the beans, 1 teaspoons salt, and 1 cup water. Working quickly, mash the beans with the back of a fork until most but not all of them are broken apart, and simmer until the beans look creamy and spreadable and much of the water has been absorbed, about 3 minutes. Stir in the chipotle Tabasco sauce and season to taste with more salt if needed.
• To serve, spread each tortilla with about 1/3 cup of the beans, and top with the feta, tomato, radishes, and cilantro leaves.