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.
REFRIED BEANS
I got this recipe from a little old lady who ran a cantina near the beach in Ensanada Mexico. Black beans are the best for this recipe. If the color throws you use red.
Provided by Diana Adcock
Categories Beans
Time 2h5m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- In a large pan saute the onions and garlic to just translucent.
- Add the jalapenos and continue to saute until JUST beginning to brown.
- Add the beans, 2 cans rinsed and drained, two with juice.
- Bring to a boil, reduce heat and simmer for around 1 1/2 hours, adding beer as needed.
- You don't want the beans to dry out.
- If there's any remaining beer left drink it.
- Sometimes 2 cans are needed.
- Don't add salt until dish is done and taste first.
Nutrition Facts : Calories 307.1, Fat 2.6, SaturatedFat 0.5, Sodium 5.9, Carbohydrate 51.1, Fiber 17.4, Sugar 1.8, Protein 17.6
REFRIED BEAN QUESADILLAS
This casual meat-free main is a cheap and cheerful way to fill up your friends
Provided by Good Food team
Categories Main course, Snack, Supper
Time 30m
Number Of Ingredients 11
Steps:
- Heat the oil in a large frying pan and cook the onion and garlic for 2 mins. Add the cumin and cook for 1 min more. Tip in the beans, paprika and a splash of water. Using a potato masher, break the beans down as they warm through to make a rough purée. Season generously.
- Spread the refried beans onto 4 of the tortillas and scatter over the cheese and coriander. Spoon over the salsa, then top with the remaining tortillas to make 4 sandwiches. Wipe the frying pan with kitchen paper and return to the heat or heat a griddle pan. Cook each sandwich for 1-2 mins on each side until the tortillas are crisp and golden and the cheese is melting. Serve warm, cut into wedges, with extra salsa and soured cream for dipping.
Nutrition Facts : Calories 487 calories, Fat 18 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 9 grams sugar, Fiber 7 grams fiber, Protein 20 grams protein, Sodium 3.74 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
QUICK AND EASY REFRIED BEANS
When you don't have all day to make refried beans and you can't stand the canned ones, these are easy and delicious.
Provided by MarasFlourpower
Categories Side Dish Beans and Peas
Time 20m
Yield 6
Number Of Ingredients 7
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.
Nutrition Facts : Calories 131.7 calories, Carbohydrate 16.1 g, Fat 5.6 g, Fiber 4.8 g, Protein 5 g, SaturatedFat 0.5 g, Sodium 323.2 mg, Sugar 0.3 g
CHITA'S REFRIED BEANS
These are the refried beans I grew up with. NOBODY makes refried beans like my mom, so even though this is her recipe, I can never make them taste exactly like hers. Must be that really old cast iron skillet!!! This is a labor of love, and prep time includes cooking the dried beans. Most of the time I'll cook the beans the evening before and refrigerate them. Then fry them up the next day to break it up. Real refried beans are made with lard, there's no getting around that. However, to make these vegetarian, or for those of you who want to watch that saturated fat, these are pretty darned good just using corn, canola or coconut oil.
Provided by Jostlori
Categories Beans
Time 3h45m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Sort and wash beans carefully. The bag of dried pintos may have small pebbles, so be sure to sort those out. Dont' want to break a tooth!
- Place beans in a large pot and add cold water to cover by at least two inches.
- Bring to a boil, drain and add new water to cover by at least four inches.
- Add the onion and the garlic, bring to a boil.
- Season with salt and reduce to a simmer.
- Place lid over the pan, leaving a small bit of edge uncovered to let steam escape.
- Cook beans until tender, at least a few hours. The onion and garlic will probably fall apart while cooking. Monitor to make sure they don't go dry.
- Drain beans BUT RESERVE THE LIQUID!
- In a large cast iron skillet, melt the lard (or vegetable oil) then add the corn tortilla and the chile pods.
- Fry the tortilla until dark brown but not burned. The chiles should also be fried until brown but not burned. Remove from pan and discard.
- Carefully add the drained beans a little at a time. It WILL splatter at first. Mash them with a potato masher as you go, adding some of the cooking liquid so that they remain a bit soupy.
- Once all the beans are in and mashed, keep them over a medium-low flame, stirring frequently. A wooden paddle or spoon works best.
- Refry until the beans have lost some of their liquid. You will notice that the beans will pull away from the sides and bottom of the pan looking a little dry. That's good! Just keep stirring and scraping the sides and bottom until you have the right consistency. This will take at least 20 minutes to half an hour for really GOOD refried beans.
- Adjust seasoning and serve.
- NOTE: How soupy or dry the end product is is a matter of taste. We like ours so that when put on the plate, they will spread but not be runny.
- HEALTHY OPTION: You can serve these without refrying them. After Step #7, adjust the salt seasoning and serve the beans and cooking liquid in small bowls with finely chopped onion and cilantro.
Nutrition Facts : Calories 334.2, Fat 13.7, SaturatedFat 5.2, Cholesterol 12.2, Sodium 10.5, Carbohydrate 40.2, Fiber 9.5, Sugar 2.7, Protein 12.9
More about "chitas refried beans food"
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.
EASY REFRIED BEANS RECIPE - COOKIE AND KATE
From cookieandkate.com
HOMEMADE REFRIED BEANS [STEP-BY-STEP] - MEXICAN …
From mexicanfoodjournal.com
HOMEMADE REFRIED BEANS RECIPE - TASTES BETTER FROM …
From tastesbetterfromscratch.com
CHATA REFRIED PINTO BEANS, 430G : AMAZON.CA: GROCERY & GOURMET …
From amazon.ca
Reviews 401
REFRIED BEANS RECIPE - BBC FOOD
From bbc.co.uk
CHITA'S REFRIED BEANS RECIPE - EASY RECIPES
From recipegoulash.cc
HOW TO MAKE THE BEST REFRIED BEANS | FOODIECRUSH.COM
From foodiecrush.com
CHITA'S REFRIED BEANS RECIPE - RECIPEZAZZ.COM
From recipezazz.com
REFRIED BEAN RECIPES
From allrecipes.com
EASY REFRIED BEANS - ISABEL EATS
From isabeleats.com
CHITA'S REFRIED BEANS RECIPE - RECIPEZAZZ.COM
From recipezazz.com
CHITA'S REFRIED BEANS RECIPE - RECIPEZAZZ.COM
From recipezazz.com
12 CREATIVE WAYS TO USE CANNED REFRIED BEANS - THE …
REFRIED BEAN RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
REFRIED BEANS RECIPE - SIMPLY RECIPES
From simplyrecipes.com
REFRIED BEANS - NO FAT | ROSARITA
From rosarita.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love