REFRIED BEANS
Provided by Food Network Kitchen
Categories side-dish
Time 27m
Yield 2 to 3 servings
Number Of Ingredients 10
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.
AUTHENTIC REFRIED BEANS
My Authentic Refried Beans are a staple for any Mexican meal, need no pre-soaking, are creamy, well seasoned and I share with you my secret flavor weapon.
Provided by Kevin Is Cooking
Categories Side Dish
Time 1h40m
Number Of Ingredients 5
Steps:
- Pick through dry beans for any rocks or debris. Cover beans with 2 inches of water in a stock pot. Add a quarter onion (save remaining for other use), dried chili and crushed garlic.
- Bring to a boil, reduce heat to simmer, cover and cook until beans are tender, about 1 1/2 to 2 hours.
- Remove and discard the onion, chili and garlic. You should have about 5 cups of cooked beans.
- In a large skillet over high heat melt the lard.
- Drain beans, reserving about a cup of the bean water. Add the beans to the skillet. Fry for several minutes, stirring.
- Mash with the back of a spoon or potato masher. Add enough bean broth and continue mashing until your desired consistency. I like mine a little chunky and never purée in a food process. If you do, then by all means do it.
- Season with some salt and black pepper if needed. Serve with crumbled Cotija or Queso Fresco cheese on top.
Nutrition Facts : Calories 119 kcal, Carbohydrate 22 g, Protein 7 g, Fat 1 g, SaturatedFat 1 g, Sodium 2 mg, Fiber 7 g, Sugar 1 g, ServingSize 1 serving
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
AUTHENTIC REFRIED BEANS
Make and share this Authentic Refried Beans recipe from Food.com.
Provided by sloansmom williams
Categories Black Beans
Time 4h20m
Yield 6 serving(s)
Number Of Ingredients 6
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.
REFRIED BEANS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 3h15m
Yield 12 servings
Number Of Ingredients 9
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.
FRIJOLES REFRITOS (REFRIED BEANS)
An authentic recipe for Mexican-style beans. Serve moist and hot with your meal, cover with grated Mexican cheese and accompanied by pickled jalapeno peppers.
Provided by Fred Guevara
Categories Side Dish
Time 6h18m
Yield 12
Number Of Ingredients 5
Steps:
- Combine water, pinto beans, and garlic into a large pot and cover; Cook over low heat for 5 1/2 hours; stir salt into beans and continue cooking until beans are very soft, about 30 minutes more.
- Heat canola oil in a skillet over high heat. Spoon the beans into the skillet without draining excess water; mash beans using a potato masher until they begin to lose their shape, about 3 minutes.
Nutrition Facts : Calories 214.5 calories, Carbohydrate 23.8 g, Fat 9.8 g, Fiber 5.9 g, Protein 8.1 g, SaturatedFat 0.8 g, Sodium 210.2 mg, Sugar 0.8 g
AUTHENTIC REFRIED BEANS
On my travels, I stayed at a friends in San Francisco where I met a girl who asked, "wanna know how to make refried beans?" I wish I could thank her in person. This recipe has been amazing for my authentic mexican nights. You'll never want to use canned beans again!
Provided by LiiLii Seniura
Categories Other Side Dishes
Time 4h
Number Of Ingredients 6
Steps:
- 1. Soak your beans in a medium bowl filled with water for 1 - 4 hours
- 2. Rinse beans
- 3. Fill a medium pot with water and add the beans, salt, garlic, (and pepper)
- 4. Boil on medium heat for 2-3 hours, till all the water is mostly absorbed. There will be a small amount of beany liquid at the bottom and the beans will squish easily.
- 5. remove beans from heat. In a large sauce pan add the lard/butter to the pan and allow to melt on medium heat.
- 6. Add beans. Using a spatula mash and fold the beans while frying. It's important to keep the beans moving or they will get crispy. Mash beans till it resembles a paste.
- 7. Serve beans hot with melted cheese and salsa or store for later use. Makes a great cold snack with chips!
REFRIED BEANS (CROCK POT)
Make and share this Refried Beans (crock Pot) recipe from Food.com.
Provided by PalatablePastime
Categories Beans
Time 20h
Yield 8-12 serving(s)
Number Of Ingredients 8
Steps:
- Sort and rinse dried beans; place in crockpot and cover with water (by several inches) and soak overnight.
- In the morning, drain and rinse beans (discarding soaking water).
- Return beans to crock pot, and add 6 cups water and the salt.
- Cover and cook on low for 10-12 hours or until beans are nice and tender.
- Drain cooked beans, reserving cooking liquid.
- Mash beans and return to crock (or may mash in the crock pot).
- In a small skillet, saute onion and garlic in lard or butter until tender and lightly golden; add to crock pot.
- Stir in chopped green chillies and ground cumin, adding some of the reserved cooking liquid to adjust the consistency as desired.
- Cover crock, and cook on high for 15-30 minutes or until heated through nicely, stirring occasionallly (may add additional liquid if needed).
- Adjust salt, if necessary, before serving.
- Garnish with cheese or chopped onion, if desired.
Nutrition Facts : Calories 263, Fat 6.2, SaturatedFat 2.4, Cholesterol 6.4, Sodium 456.1, Carbohydrate 39, Fiber 9.3, Sugar 2.5, Protein 13.2
AUTHENTIC REFRIED BEANS
Taste great Better than the local Mexican restaurant.
Provided by barbara lentz
Categories Other Side Dishes
Time 2h
Number Of Ingredients 5
Steps:
- 1. Soak the beans in water overnight. Drain and rinse. Put beans in large pot and cover with salted water.
- 2. Bring to a boil and cover venting and reduce to a simmer and simmer 2 hours until beans are soft. Rinse beans reserving the liquid.
- 3. Place lard in same pan. Add onions and garlic and cook until softened. Add the beans and with an immersion blender blend until smooth add reserved water to achieve desired consistency. You can also use a food processor. Top with cheese and melt if desired.
CHEF JOHN'S REFRIED BEANS
I don't think I would ever sit down to eat just a bowl of refried beans, but they make everything they're served on, with, or in, infinitely better. Just as long as you use lard to make them.
Provided by Chef John
Categories Side Dish
Time 12h10m
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 317.2 calories, Carbohydrate 37.7 g, Cholesterol 12.2 mg, Fat 13.7 g, Fiber 12.4 g, Protein 12.2 g, SaturatedFat 5.2 g, Sodium 490.9 mg, Sugar 1.8 g
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