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.
HOMEMADE REFRIED BEANS
You can't beat the simplicity and taste of Homemade Refried Beans, made with just five-ingredients!
Provided by Lauren Allen
Categories Appetizer Main Course Side Dish
Time 10h20m
Number Of Ingredients 7
Steps:
- Rinse pinto beans in a colander, removing any unwanted pebbles or pieces that may be in the bag.
- Add the beans to a large pot, cover with water and soak overnight.
- Drain soaked beans and return them to the pot. Add fresh water to cover the beans up to two inches above them. Add onion to the pot and a couple dashes of salt.
- Bring beans to a boil, cover and simmer for one hour, stirring occasionally. Check the beans and if they're not completely cooked after one hour, let them simmer a few minutes longer until they're done.
- Drain the beans, removing the onion and reserving the bean broth water.
- In a large skillet (preferably an iron skillet), heat lard or oil over medium heat.
- Add the garlic and stir. Add the beans, cumin, oregano and 1/4 cup of the bean broth. (You could also chop the reserved onion and add it to the pan).
- Cook, gently smashing the beans as they cook with a potato masher or fork.
- Continue stirring and mashing, adding additional bean broth as needed until you get the texture you like and the beans are the consistency of soft mashed potatoes. Taste and season with additional salt, cumin and oregano, as needed. Top with shredded cheese, if desired.
Nutrition Facts : Calories 237 kcal, Carbohydrate 43 g, Protein 14 g, Fat 1 g, SaturatedFat 1 g, Sodium 341 mg, Fiber 11 g, Sugar 2 g, UnsaturatedFat 2 g, ServingSize 1 serving
BRAZIL NUT BURRITOS
Add toasted Brazil nuts to your burritos for texture and buttery flavour along with our spiced tomato rice and refried beans. Ideal for a Mexican feast
Provided by Miriam Nice
Categories Dinner, Lunch, Main course, Supper
Time 20m
Number Of Ingredients 12
Steps:
- Before making the burritos, you will need to cook the spiced tomato rice and Brazil nut refried beans, then set aside.
- Now toast 50g Brazil nuts in a dry frying pan until golden and set aside. Meanwhile make a cheese dressing by whisking the cream cheese together with the milk until smooth, then cover and keep in the fridge until needed.
- Put the kale in a bowl and squeeze over half the lime juice. Scrunch together with your hands to soften the leaves a little.
- Lay out the tortilla wraps and divide everything between them, including the cheese dressing, hot sauce and remaining lime juice. Season to taste.
- Fold in the ends and roll them up into a tight, fat cylinder shape. You may find it easier to wrap in foil too, or toast them in a dry frying pan to lightly brown the burritos and seal in the fillings, if you like. Cut each one in half before serving.
Nutrition Facts : Calories 858 calories, Fat 33 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 108 grams carbohydrates, Sugar 13 grams sugar, Fiber 15 grams fiber, Protein 25 grams protein, Sodium 1.6 milligram of sodium
REFRIED BEANS
Try making this dish to serve at a party - it works well as a dip served with nachos. It's also a great accompaniment to a larger Tex-Mex-style meal
Provided by Barney Desmazery
Categories Dinner
Time 40m
Yield Serves 4 as a topping or 2 as side
Number Of Ingredients 9
Steps:
- Lightly drain the beans, reserving the juice from the tin, but do not rinse (you want the beans in about half the liquid from the can). Depending on the texture you prefer, either mash them roughly in a bowl or blitz them using a blender until smooth. Set aside.
- Heat the oil in a large frying pan or casserole and cook the onions for 8-10 mins until soft and golden. Scatter in the garlic, chilli and cumin seeds, and sizzle everything for 2 mins more. Tip in the beans, oregano, paprika and a pinch of salt. Cook everything together for 5 mins until the beans have heated through adding more reserved bean juice if it's too thick. Serve straightaway with a sprinkling of coriander, if you like, or leave to cool and keep chilled. Will keep chilled for up to three days or frozen for a month. Reheat with a splash of water mixed in.
Nutrition Facts : Calories 114 calories, Fat 3 grams fat, SaturatedFat 0.4 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 3 grams sugar, Fiber 6 grams fiber, Protein 5 grams protein, Sodium 0.01 milligram of sodium
UNFRIED REFRIED BEANS NO FAT LOW SODIUM
I use refried beans in burritos, on nachos, even on pizza, but the ones from the store are loaded with sodium. This version is low fat and low sodium, and they are delicious.
Provided by Lynn Socko
Categories Other Side Dishes
Time 4h
Number Of Ingredients 3
Steps:
- 1. https://www.justapinch.com/recipes/sauce-spread/salsa/pico-de-gallo-7.html?p=2
- 2. If using fresh cooked beans, drain juice. OR if using canned beans, drain and rinse well. Most of the sodium is in the juice. Use approx. 1/2 c of pico de gallo to 2 c. of beans. Add more or use less depending on your taste.
- 3. Mix drained beans and pico together. Place in food processor, add a little water and puree. The longer these sit up in the fridge the more flavorful they become. Add more spices if desired, but this really doesn't need any, it's SUPER flavor just as is.
- 4. To make low fat/low sodium nachos, try these chips. https://www.justapinch.com/recipes/appetizer/other-appetizer/spicy-baked-tortilla-chips-low-sodium-low.html?p=2
- 5. Here is a low fat/sodium recipe for nacho using these beans. https://www.justapinch.com/recipes/sauce-spread/salsa/nachos-low-fat-low-sodium.html?p=1
- 6. I also use this recipe for the beans: https://www.justapinch.com/recipes/side/other-side-dish/pinto-beans-2.html?p=1# I made 6 c. using these beans cooked without the ham hock. Once cooked I drained them and added 1/4 c. of pickled jalapeno juice (which does have sodium), 2 Tbl. of apple cider vinegar, and 2 c. of pico de gallo, then pureed them in batches and mixed altogether when finished.
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15 BEST RECIPES WITH REFRIED BEANS - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (3)Published Jul 20, 2022Category Recipe Roundup
- Mexican Breakfast Casserole. Okay, we all know breakfast casseroles are a go-to for brunch. But this Mexican version brings the fiesta straight to the breakfast table.
- Refried Bean Enchiladas. Simple cheese enchiladas are all the better with refried beans and mushrooms. This is an easy, vegetarian recipe for dinner in a pinch.
- Cheesy Refried Beans Casserole. Take your appetizers to the next level with a warm and cheesy refried bean dip. Whether served as a snack or a side, this casserole is always delicious.
- Mexican Pizza. Whether or not Taco Bell has its taco pizza, this Mexican pizza can always be made at home. This vegan Mexican pizza is perfect for fun with friends.
- Crispy Bean and Cheese Burritos. You just can’t go wrong with a bean and cheese burrito, especially if it’s pan-fried to warm and crispy perfection. Roll up seasoned refried beans, salsa, and cheese into flour tortillas before frying.
- Refried Bean Enchiladas with Jalapeno Cheese Sauce. Don’t get me wrong, I love a classic enchilada sauce. But these bean enchiladas and spicy cheese sauce are *chefs kiss* perfection.
- Refried Bean Burger. Vegan eaters rejoice! Long gone are the days of dry, flavorless, and boring bean burgers. The bean patties are made with onions, ginger, garlic, and spices for optimal flavor.
- Paul McCartney’s Refried Bean Tacos. Taco Tuesdays and meatless Mondays are here for a mashup with these vegetarian tacos. I swear, tacos are the ultimate meal!
- Ground Beef Tostadas. Tostadas in my kitchen often come from overfilling my tacos. An open-faced taco, loaded with all the fixings? Sign me up. These tostadas are made with beef taco meat, refried beans, and toppings as desired.
- Chicken Chimichangas. Chimichangas are a comfort food from my childhood. Every time I find a new recipe for chimis, I know I have to try them. Let me tell you, these do not disappoint.
TUTU DE FEIJãO (BRAZILIAN REFRIED BEANS) - OLIVIA'S CUISINE
From oliviascuisine.com
4.5/5 (4)Total Time 1 hr 25 minsCategory Side DishCalories 292 per serving
- Soak the beans overnight: Place the beans in a large bowl and cover with cold water. Cover with plastic and refrigerate overnight.
- Cook the beans: Drain the soaked beans and transfer to a large Dutch oven. Add the 6 cups of water and bay leaves. Bring to a boil, over medium-high heat, then cover and reduce the heat to low. Simmer until beans are very tender, 1 hour to 1 hour 30 minutes.
- Instant Pot method: If you prefer using a pressure cooker, combine the beans, water and bay leaves in the bowl of your cooker. Cover and turn the vent to the sealed position. Cook at high pressure for 25 minutes. When done, let the steam pressure naturally release for at least 20 minutes before removing the lid.
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