The Best Refried Beans Ever Recipes

THE BEST HOMEMADE REFRIED BEANS

Steps:

• In a heavy skillet (I used a cast iron one), fry the 2 slices bacon until crispy on medium high heat. Remove the bacon and set aside. Chop into small pieces when cooled.
• Meanwhile, the diced onion to the bacon grease in the skillet; sauté until soft and slightly browned (about 2 minutes).
• Add the chili powder (1 teaspoon) and cayenne pepper (1/4 teaspoon); stir to coat the onions.
• Add the drained and rinsed pinto beans and chicken stock (1/2 cup). Use a potato masher (or a fork) to mash the beans to desired texture, then stir to incorporate with the liquid.
• Continue heating until heated through. It may seem pretty watery at this point. If there is too much liquid, continue heating until some of the liquid has evaporated, until you reach the desired consistency, stirring frequently, keeping in mind the beans will thicken additionally as they cool.
• Stir in cilantro (1/4 cup) if using, the chopped bacon, and season with salt and pepper to taste. Serve hot.

BEST REFRIED BEANS

Steps:

• Put the pinto beans in a bowl and cover with 2 inches of water. Soak for 8 hours to overnight.
• Transfer the beans to a medium saucepan and cover with water by about 1 inch. Add onion, garlic, chili powder, cumin, celery seed, salt, and black pepper. Bring to a boil, then reduce heat to low, cover, and let cook for 1 1/2 hours.
• Use a colander to separate the liquid from the solids. Transfer the solids to a food processor with diced tomatoes, hot sauce, oregano, and cayenne. Blend to desired consistency.

CHEF JOHN'S REFRIED BEANS

Steps:

• Drain soaked beans and transfer them to a stock pot. Add garlic, epazote, and cold water. Place pot over high heat and bring to a boil. Stir. Reduce heat to low. Simmer uncovered until beans are soft, 1 1/2 to 2 hours. Drain the beans and reserve all the liquid.
• Melt lard in a large skillet over medium-high heat. Add onions and salt; cook until onions start to brown, 10 to 12 minutes. Stir in serrano pepper and chipotle powder; cook 1 minute. Transfer drained beans into skillet. Mash about half the beans with a potato masher or back of a spoon. Ladle some bean cooking liquid to skillet. Continue to mash and stir beans as you gradually add more liquid. Mash until the beans have reached your preferred consistency and texture. Taste and add more salt, if desired.

THE "BEST" REFRIED BEANS

Steps:

• Place pinto beans and garlic in crockpot and cover with water.
• Cook beans until tender, usually 3 hours on high.
• In a large saucepan, melt the bacon grease on medium heat.
• Add DRAINED beans to saucepan, do not discard the bean broth though.
• Mash the beans with a mashed potato masher, you can make the beans as lumpy or as smooth as you wish.
• Once they are mashed to your liking, add the butter.
• Add enough bean broth to the mashed beans. You can add more if you like your beans close to the runny side, or less broth if you like your beans nice and thick.
• Lastly season with salt/pepper to your liking.
• ENJOY!

REFRIED BEANS

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.

HANDS-DOWN BEST "REFRIED BEANS"

Steps:

• Soak the beans overnight, then rinse thoroughly. Cover with water times three (i.e., water three times the depth of the beans) in a large pot. Bring to frothy boil for one hour, then drain and rinse the suds off the beans.
• Return to pot or a crockpot, add remaining ingredients. Bring to boil, then set to low and cook for 6-8 hours more, adding water or broth as necessary. Even if you burn a little on the bottom of the pot, all is well -- the toasty taste will blend into and enhance the Grand Finale.
• After all this cooking the beans should resemble lumpy brown gravy. Ladle two cups or so at a time into a food processor or blender in batches, blend until very smooth.
• Use in place of traditional refried beans -- or reheat with just enough broth (or wine)to make an excellent gourmet soup -- and enjoy!
• NOTE: For Vegetarians use the vegetable stock and remember to only use the Tempeh as stated.