Bacon Refried Beans Food

INSTANT POT BACONY REFRIED BEANS

Steps:

• Set a 6-quart Instant Pot® to saute on high (see Cook's Note) and cook the bacon, stirring occasionally, until golden brown and the fat has rendered, about 7 minutes. Add the onion, bell pepper, garlic, beans, 4 teaspoons salt and 5 cups water and stir to combine. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 45 minutes. After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid. Stir to combine.
• Using a potato masher or an immersion blender, smash the beans so that all of the beans have been crushed but the mixture is thick and not completely smooth (refried beans should still be pourable at this point, but they will thicken as they sit). Transfer to a large bowl, let sit 10 minutes to thicken and serve.

REFRIED BEANS AND RICE BOWL

Steps:

• Cook the bacon in a large skillet over medium-low heat, rendering the fat until crispy, 6 to 8 minutes. Remove the bacon with a slotted spoon to paper towels to drain. Set aside.
• Increase the heat to medium and add the onions to the remaining bacon fat. Stir, then cook until soft, translucent and lightly brown, 8 to 10 minutes. Add the chili powder and cook for another minute. Stir in the green chiles and beans. Stir and continue cooking to heat through, 6 to 8 minutes. Turn off the heat and mash with a fork, potato masher or the back of a wooden spoon. Or, for a smooth consistency, puree in a food processor (add 2 to 4 tablespoons water to the puree if it seems dry). Stir in the juice of 1 lime and season with salt.
• To serve, fill one side of a serving bowl with refried beans. Fill the other side with cooked rice. Garnish with the bacon, cheese and scallions. Scatter the jalapeno slices and cilantro on top. Cut the remaining lime into wedges and tuck a wedge into the side of the bowl. Repeat to make 3 to 5 more bowls.

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.

UNFRIED REFRIED BEANS

Steps:

• Place beans in a soup kettle or Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans, discarding liquid., Return beans to Dutch oven; add the 2 quarts water. Add the chili powder, garlic, 1-3/4 teaspoons cumin, pepper, 3/4 teaspoon salt and pepper flakes. Bring to a boil. Reduce heat; cover and simmer for 2-3 hours or until beans are tender., Drain beans, reserving 3/4 cup liquid. Place bean mixture in a bowl; coarsely mash. Gradually stir in reserved cooking liquid until mixture reaches desired consistency. Stir in the remaining cumin and salt. Serve on tostada shells with toppings of your choice if desired.

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.

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.

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 WITH BACON

Steps:

• Combine beans, water, garlic, tomato, and salt in slow cooker.
• Cover. Cook on high 5 hours, stirring occasionally. When the beans become soft, drain off some liquid.
• While the beans cook, brown bacon in skillet. Drain, reserving drippings. Crumble bacon. Add half of bacon and 3 tablespoons drippings to beans. Stir.
• Mash or puree beans with a food processor. Fry the mashed bean mixture in the remaining bacon drippings. Add more salt to taste.
• To serve, sprinkle the remaining bacon and shredded cheese on top of beans.
• VARIATIONS:.
• Instead of draining off liquid, add 1/3 cup dry minute rice and continue cooking about 20 minutes. Add a dash of hot sauce and a dollop of sour cream to individual servings.
• Instead of frying the mashed bean mixture, place several spoonfuls on flour tortillas; roll up, and serve.

HOMEMADE BACON REFRIED BEANS

Steps:

• Heat a large skillet over medium heat. Cook the bacon and set aside.
• Reserve 2 Tablespoons of the bacon fat and add to a medium pot. (Alternatively, or if you do not have enough fat, use oil instead).
• Heat the oil in a medium pot over medium heat.
• When hot, add the onion and garlic, and cook until the onion is translucent, approximately 5 minutes.
• Add the cumin and salt. Stir to combine and cook until fragrant, approximately 1 minute.
• Drain and rinse the pinto beans.
• Add the beans and stock to the pot. Simmer over medium heat 15 minutes for the beans to soften and begin breaking down.
• Mash the beans with a potato masher to your desired consistency. Add more stock or water to make it thinner and smoother.
• Chop the bacon and add to the beans. Stir to combine. Season to taste and serve warm.

BACON REFRIED BEANS

Steps:

• Cook bacon in a cast iron skillet until crispy. Reserve 1 tablespoon of bacon fat to the side. Remove bacon from pan, crumble, and put to the side. Then cook shallot, garlic, and bell pepper on medium heat for 5 minutes or until browned (but not burnt).
• Once the veggies are cooking in a food processor puree pinto beans and slowly add the 1/2 cup of water. Then add the 1 tablespoon of bacon fat and the veggies. Puree for 30 seconds until well incorporated.
• Add the pureed beens back to the cast iron skillet with bacon grease. Cook on medium heat for 5 minutes mixing a few times. Top with shredded Mexican cheese, cilantro, green onions, and crumbled bacon. Serve immediately.

BACON REFRIED BEANS

Steps:

• In a heavy saucepan, cook the chopped bacon until almost crisp; remove to a plate (do not drain fat).
• To the same saucepan add in the onion, garlic, 1 teaspoon sugar and jalapeno peppers; cook stirring until transparent (about 3 minutes).
• Reduce the heat to low and continue to cook until the onions have caramalized and are a deep brown (this should take about 25 minutes, add in a little more oil if needed).
• Add the cooked bacon back to the saucepan along with the undrained black beans; roughly mash using a potato masher.
• Add in 1 cup broth and bring to a simmer stirring.
• Simmer uncovered over low heat for 1 hour stirring occasionally adding in more broth if needed to achieve desired consistancy.
• Season with the seasoned salt (or white salt) and black pepper to taste.

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.

MOLLY'S REFRIED BEANS

Steps:

• In large pot soak the beans for at least 4 hours. Bring to a boil, cover, reduce heat to medium and cook until soft.
• If necessary, add more water as needed so that the beans do not dry out while cooking. Once beans are cooked, drain beans but *RESERVE* liquid.
• Fry up the bacon slices in large cast iron skillet and set aside to drain on paper towel. Reserve drippings.
• Meanwhile, mince the onion and garlic.
• *Heat a cast iron skillet on medium and saute the onion and garlic in the bacon drippings or solid lard until soft.
• With slotted spoon, transfer the cooked beans to the skillet. Lower temperature to low-medium. Add about a cup of the bean liquid and mix in the beans with the onion and garlic. Begin to mash the beans with a potato masher, adding more bean liquid as necessary to facilitate. Great grandma prepared these beans soupy with about 3/4 of the beans mashed, the remaining left whole. That is how great-grandma cooked them and that is how I like them. Keep mashing beans and adding liquid until soupy and not dry. Lower heat to simmer. Do not allow beans to dry out, adding more bean liquid if needed.
• Crumble the bacon and stir into the beans. Season with salt. Taste and reseason with more salt if necessary. Beans seems to require a good amount of salt to bring out their flavor.
• *NOTE: If you choose to use a cast iron skillet be warned that the iron content will turn lighter colored beans an unattractive pinkish-grey color. This will not affect the taste at all other than adding a bit of extra iron to your diet. If preferred, cook beans in a non-reactive pot.
• Save the bean liquid to rehydrate and reheat any leftovers, but *DO NOT* use plain water to reheat the beans.

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 food processor, purée the beans until they become like paste.
• Heat a frying pan with the olive oil on medium. When the pan is warm, place the beans in the olive oil along with the garlic and salt.
• Stir constantly until the oil is absorbed, about 3 minutes.
• Place in warmed serving dish and sprinkle with cheese.
• Serve warm.

BEAN & BACON GRIDDLE BURRITOS

Steps:

• In a small bowl, mix beans and 1/4 cup salsa until blended. Place tortillas on a griddle; cook over medium heat 1 minute, then turn over. Place bean mixture, cheese and bacon onto centers of tortillas; cook until tortillas begin to crisp, 1-2 minutes longer., Remove from griddle; immediately top with lettuce and remaining salsa. To serve, fold bottom and sides of tortilla over filling.

RUSH HOUR REFRIED BEANS

Steps:

• Heat bacon grease in a skillet over medium heat. Cook and stir onion and garlic in the hot bacon grease until onions are softened, 5 to 7 minutes. Mash pinto beans and cumin into onion mixture using a potato masher until reaching your desired consistency. Cook and stir bean mixture until heated through, 3 to 5 minutes.