Border Town Refried Beans Or Bean Dip Food

FRIJOLES TRUE BORDER REFRIED BEANS

Frijoles True Border Refried Beans image

The original recipe was from an excellent cook in Michoacan who has long since left this earth. She gave her recipes to her daughter who gave me two, the chile rellenos and frijoles. The best refried beans I've ever eaten!

Provided by shrrley

Categories Beans

Time 4h10m

Yield 10-15 serving(s)

Number Of Ingredients 8

Ingredients

1 lb pinto beans
1 tablespoon shortening
2 bay leaves
3 garlic cloves, chopped
1 brown onion, chopped
water
salt
1/4 cup vegetable shortening (manteca) or 1/4 cup lard (manteca)

Steps:

Pick through the beans and discard malforms and stones. Rinse the beans and cover with water. The water above the beans should be at least three inches. Bring to a hard boil and turn off heat. Let beans set for two hours and then drain.
Put a tablespoon of shortening or lard in a large pot. Add the onions and cook until limp, add the garlic. Saute another two minutes and add the drained beans, the bay leaves, tablespoon of salt and enough water to cover plus two inches. Cover and simmer for two hours. Check to see that water covers the beans, you don't want to burn them or have too much water in them at the end of two hours. Test the beans for softness. If still a bit hard, cook until soft uncovered. The water level should be fairly low now, you want the beans moist but not runny when finished. Remove bay leaves!
In another large pot add shortening or lard. I love really greasy beans but know it isn't good for me. So I use about a quarter cup and am quite happy. Melt the shortening and add a scoop of beans to fry (I use a spoon with slots in it to drain the liquid back in the pot). I add another spoon and another two spoonfuls, stirring. The fat only fries some of the beans. After five minutes add the rest of the pot of beans and stir well together.
I use a handheld blender and whiz the beans to a consistency of all the beans being smushed but not of a uniform puree. I like texture to my frijoles. If too runny, simmer until thick again. If too thick, add water. Adjust the salt level before serving. Even better the second day!
Some folks serve this in a bowl with a crumbly, salty cheese called cotijo seco on top, others with cheddar or fried chorizo sausage.

Nutrition Facts : Calories 127.5, Fat 6.7, SaturatedFat 1.9, Sodium 0.9, Carbohydrate 13.3, Fiber 4.3, Sugar 0.6, Protein 4.2

BORDER TOWN REFRIED BEANS OR BEAN DIP

Border Town Refried Beans or Bean Dip image

This recipe makes a great dip or side dish. If making this for a dip, I highly recommend using the beer rather than chicken broth as it adds a nice, subtle flavor. Serves 4 as a side dish, many more as a dip.

Provided by swissms

Categories Beans

Time 10m

Yield 1 1/4 cups, 4 serving(s)

Number Of Ingredients 7

Ingredients

1 (16 ounce) can fat-free refried beans (or your favorite variety of canned refried beans)
1/2 cup shredded monterey jack cheese or 1/2 cup provolone cheese
1/3 cup beer or 1/3 cup chicken broth
2 tablespoons butter
1 tablespoon minced onion
1 garlic clove, minced
2 teaspoons chili powder

Steps:

Combine all ingredients in a saucepan.
Over medium heat, stir until the beans are heated through, about 5-10 minutes.
For dip, transfer beans to a fondue pot to keep warm. Serve with Tostitos.

SECRET RESTAURANT REFRIED BEAN DIP

Secret Restaurant Refried Bean Dip image

When I buy a can of refried beans they never taste as good as restaurant refried bean dip. I found this recipe and it tasted great!

Provided by Lolly St John

Categories Other Snacks

Time 20m

Number Of Ingredients 4

Ingredients

1 can(s) refried beans
1/3 c sour cream
1 jalapeno, chopped
1/3 c monterey jack cheese, shredded

Steps:

1. Finely chop jalapeno and shred cheese. Sqeeze one fresh lime.
2. Mix refried beans and sour cream.
3. Add all ingredients together and mix.
4. Microwave on high for one minute intervals until all cheese is melted.
5. Serve with your favorite chips, my favorite chips are Juanitas! You can also add some salsa for flavor. My favorite (after many tested) salsa is Herdez! Next to homemade Herdez is the best!

REFRIED BEAN AND CHEESE DIP

Refried Bean and Cheese Dip image

A refried bean dip recipe with zesty tomatoes, melted VELVEETA and fresh green onions.

Provided by My Food and Family

Categories Appetizers & Snacks

Time 15m

Yield 24 servings (1/4 cup each)

Number Of Ingredients 6

Ingredients

1 can (16 oz. each) refried beans
1 can (15 oz. each) Ranch Style® Beans
1 can (10 oz. each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
1 pkg. (8 oz. each) VELVEETA, cut into cubes
1/2 cup chopped green onions
tortilla chips, optional

Steps:

Combine refried beans, undrained beans, undrained tomatoes, Velveeta and onions in medium saucepan. Heat over medium-low heat until Velveeta melts, stirring frequently.
Serve with tortilla chips, if desired.

Nutrition Facts : Calories 70, Fat 2 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 310 mg, Carbohydrate 7 g, Fiber 2 g, Sugar 1 g, Protein 3 g

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