Easy Refried Beans And Eggs Food

EASY REFRIED BEANS AND EGGS

Steps:

• In a small saucepan, heat olive oil over medium heat.
• Add onion. Saute 1-2 minutes or until soft.
• Add beans, green chilies, chicken stock, garlic powder, cumin, and pepper-stir until combined.
• With a potato masher, mash the mixture until most of the beans are in pieces. Its okay to leave them chunky, but mashing them helps make the beans thicker in the end.
• Once mashed, bring bean mixture to a boil, then reduce heat to medium-low.
• Simmer, stirring every 3-5 minutes, about 20-25 minutes, or until they are the consistency that you desire.
• The beans will thicken a bit after cooling, so keep this in mind.
• Top each portion of beans with an egg, and enjoy!
• You may also serve this with cheese, avacado, and/or tortillas.
• Delicious!
• Note: Fresh garlic can be used in place of garlic powder.

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.

EASY REFRIED REFRIED BEANS

Steps:

• Gently fry the bacon until near crisp.
• Add onion to the bacon grease and saute until tender.
• Add the refried beans and water.
• Stir and simmer until creamy and heated through.
• Place in a serving bowl and top with shredded cheese.
• The heat of the beans will melt the cheese.
• Serve with hot tortillas and/or tostada chips.

REFRIED BEANS

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.