Easy Refried Beans Food

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.

HOMEMADE REFRIED BEANS RECIPE

Steps:

• Chop the onion. Finely chop the garlic.
• In a medium-sized pan, heat the oil to medium and add the chopped onion. Cook until the onion becomes transparent.
• Add the chopped garlic and cook for 1 minute. Do not allow the garlic to brown which will give it a bitter taste.
• Add the cooked beans with a little bit of the cooking water plus the salt and pepper.
• Cook for 2 minutes before mashing.
• Mash the beans to the consistency you prefer.
• Cook for 5 minutes stirring continually.
• Turn off the heat and allow the beans to rest for 3 minutes before serving.

EASY REFRIED BEANS

Steps:

• In a medium saucepan over medium heat, warm the olive oil until shimmering. Add the onions and salt. Cook, stirring occasionally, until the onions have softened and are turning translucent, about 5 to 8 minutes.
• Add the garlic, chili powder and cumin. Cook, stirring constantly, until fragrant, about 30 seconds. Pour in the drained beans and water. Stir, cover and cook for 5 minutes.
• Reduce the heat to low and remove the lid. Use a potato masher or the back of a fork to mash up about at least half of the beans, until you reach your desired consistency. Continue to cook the beans, uncovered, stirring often, for 3 more minutes.
• Remove the saucepan from the heat and stir in the cilantro and lime juice. Taste, and add more salt and lime juice if necessary. If the beans seem dry, add a very small splash of water and stir to combine. Cover until you're ready to serve.

EASY 1-POT REFRIED BEANS

Steps:

• CANNED: If starting with canned beans, simply open cans and set aside. As the original recipe is written, about 2 15-oz (425-g) cans will yield 3 cups cooked beans.
• FROM SCRATCH: If cooking pinto beans from scratch, we recommend this recipe, which yields 5 cups cooked beans. We recommend reducing the serving size to six 1/2-cup servings (rather than 10 servings), which would yield 3 cups cooked beans. The spices and diced tomatoes with green chilies are optional.
• INSTANT POT: If cooking pinto beans in an Instant Pot, we recommend following this recipe but swapping the black beans for pinto beans. Be sure to save any leftover cooking liquid.
• REFRIED BEANS: To prepare refried beans, heat a large pot or Dutch oven over medium heat. Once hot, add oil (or water) and onion. Sauté, stirring occasionally, until translucent and tender - about 4-5 minutes. Then add minced garlic and cook for 2 minutes more. Turn down heat if browning too quickly.
• Next add your cooked beans and any of the cooking liquid. Depending on your cooking method, your beans may be looking somewhat dry or they may be submerged in cooking liquid. Because we're going to simmer the beans even more, you want them to be just submerged, so add only as much vegetable broth as needed to just cover the beans.
• Bring to a low boil over medium heat. Then add your salt. Cover and reduce heat to low. Simmer for 20 minutes to further cook and tenderize the beans. If they begin looking dry or stick to the bottom of the pan at any point, add more vegetable broth to moisten.
• Your beans should now be tender. Our preferred way of mashing is with an immersion blender. If using an immersion blender, tip the pot to one side so the blade can be submerged and blend until the beans are creamy and smooth. If you don't have an immersion blender, a bean or potato masher will also work. It just takes more work and they won't get quite as creamy.
• If you're blending or mashing and your beans have become too thick, thin with more vegetable broth as needed.
• Taste and adjust seasonings as needed, adding more salt to taste. We didn't find the beans needed more than this. However, you could add chili powder or chipotle pepper in adobo for some heat, or some ground cumin for smokiness.
• Serve as is, or garnish with desired toppings (lime juice, hot sauce, cilantro, red onion, or this vegan Mexican-style queso would be delicious).
• Store leftovers covered in the refrigerator up to 4-5 days or in the freezer for up to 1 month. To reheat, warm in a pot or saucepan, adding more broth as needed.

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.

EASY REFRIED BLACK BEANS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix black beans, refried black beans, 1/2 of the reserved liquid, Mexican cheese, and garlic together in an 8-inch baking dish.
• Bake in the preheated oven until bubbling, about 30 minutes.

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.

QUICK AND EASY REFRIED BEANS

Steps:

• In a medium saucepan combine all the ingredients. Simmer over low heat for 5 minutes. Mash with a potato masher or the back of a spoon. (These will not be super smooth beans)
• Continue to cooker over low heat for 10 minutes or until they reach desired consistency. Stir occasionally to help prevent burning. (Beans will also thicken as they cool)

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

Steps:

• Heat the oil in a large skillet over medium heat. Add the onion and cook until tender, about 3 minutes. Stir in the garlic and chili powder and cook for 1 minute more. Stir in the beans and chicken broth and cook until the beans are warmed through, about 5 minutes. Mash the beans coarsely with the back of a wooden spoon, adding more chicken broth to moisten, if needed. Season with salt and pepper, to taste. Stir in the cilantro.

EASY REFRIED BEANS

Steps:

• Melt Country Crock® Spread in 12-inch nonstick skillet over medium heat and cook onion, stirring occasionally, 4 minutes or until tender. Stir in beans and cook, mashing with potato masher or fork, 4 minutes or until desired consistency.

VEGETARIAN REFRIED BEANS RECIPE

Steps:

• Heat olive oil and 1 tablespoon of butter in a 12-inch frying pan over medium heat.
• Once butter has melted, add minced onion and cook, stirring often, until softened, about 5 minutes.
• Add garlic, give it a little stir, and cook for 1 minute.
• Add cooked (or drained and rinsed canned) pinto beans, chili powder, chipotle chili pepper, cumin, oregano, salt (see "Notes" below) and black pepper. Stir and cook for 1 minute or so to get those spices going.
• Add vegetable broth and chopped green chilies, stirring to combine everything. Bring to a simmer and cook, stirring occasionally, for 7 to 8 minutes to heat through.
• Turn off heat and add remaining 1 tablespoon of butter and juice of one lime. Mash until you've reached your desired consistency. Note: If you want the refried beans creamier, or feel that they are dry, mix in a little hot water (about 3 tablespoons at a time) until you've reached the consistency you like best.
• Once desired consistency has been reached, serve and enjoy. Refried beans are great in burrito bowls, tacos, quesadillas and more. Yields about 4 cups of refried beans.Note: Properly store leftovers in an airtight container in the refrigerator and use within 3 to 4 days. Reheat before serving.

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.

CUBAN REFRIED BEANS

Steps:

• Bring beans to a boil in a saucepan.
• Strain liquid and discard.
• Loosely mash beans with a fork.
• Fry and crumble Spanish Chorizo. Discard fat.
• Fry onion till translucent.
• Fry garlic in olive oil.
• Stir in onion, garlic, olive oil, chorizos and salt/pepper.
• Return to saucepan and over low heat stir until heated thoroughly.

DELICIOUS EASY REFRIED BEANS

Steps:

• Mix all ingredients together and season with salt and freshly ground black pepper to taste.
• Use in your tostadas, tacos, or any dish that calls for refried beans.
• For extra-special beans, you can add cubes of Monterey Jack or Pepperjack cheese, spread it into a lightly oiled or buttered pan, and heat through in a 350 degree F oven before serving.

QUICK AND EASY REFRIED BEANS

Steps:

• Heat the olive oil over medium heat in a skillet.
• Add the onion, garlic, and peppers if you are using them. Cook for 4-5 minutes until onion begins to soften.
• Add the beans and broth. Cook for about 5 minutes until beans are warm.
• Turn off the heat and season with salt and pepper. Mash the beans using a spoon or potato masher (preferred method) or pulse in a food processor/blender to your desired texture.

EASY CREAMY REFRIED BEANS

Steps:

• Preheat a small dutch oven over medium heat. Add olive oil, onion and salt. Saute over low heat for 10 minutes. Add spices and minced garlic, jalapeno and saute for another 2 minutes. If you have time continue to saute over low heat for even longer to slightly caramelize the onions which gives the dish incredible flavor.
• Add the two cans of pinto beans and water. Turn the heat to medium to high heat and stir until well incorporated. Cook until liquid is slightly reduced, about 10 minutes.
• Add cilantro, lime zest and lime juice.
• Use an immersion blender to blend the beans until smooth and creamy. Continue to simmer to reduce the liquid until the refried beans are desired thickness. The refried beans will continue to thicken as it cools.
• Taste and adjust seasonings as needed.
• Serve immediately while hot or warm with desired garnishes. My favorite garnishes are red onions, fresh cilantro and lime zest.
• For storing, allow to fully cool to room temperature and store in an airtight container in the refrigerator for up to five days. Add 1/4 cup filtered water to rehydrate if needed before serving leftovers.

EASY REFRIED BEANS

Steps:

• Heat bacon drippings in medium-large skillet. Add onions and stir and cook until softened and starting to brown. Add garlic and cook until just fragrant, about 30 seconds.
• Add 1 can of pinto beans ~ do not rinse or drain ~ and ¼ cup water. Bring to a simmer and then mash with a potato masher to desired consistency, about 7 to 10 minutes until pretty smooth and thickened up.
• Season with salt and pepper. Serve with a little queso fresco crumbled on top.

REFRIED BEANS

Steps:

• Add the canola oil to a large dutch oven on medium heat with the onions and cook for 4-5 minutes until translucent then add in the garlic and pinto beans and cook stirring frequently for another 5 minutes.
• Lower the heat to low, add in the cumin, chili powder and salt and simmer for 10 minutes then mash the beans to your desired consistency and serve with desired toppings.

EASY REFRIED BEANS (REFRITOS)

Steps:

• Melt bacon grease in a well-seasoned cast-iron skillet over medium heat; add onions and jalapeno; cook and stir until tender; add beans a half-can at a time, stirring to incorporate; add seasonings to taste.
• Cook beans, stirring frequently with wooden spoon and mashing them (use the back of the wooden spoon or even a potato masher) as you go, for 15-20 minutes until liquid evaporates and beans thicken; top with cheese and serve.
• NOTE: If you like your refritos especially smooth, run them through the blender or food processor before cooking.

REFRIED BEANS QUESADILLA

Steps:

• Lay one tortilla out on a chopping board and spread 2 tablespoons of refried beans over half of the wrap.
• Next sprinkle with half the cheese and layer up the onion rings and tomato slices.
• Then top with the chopped coriander and hot sauce if using.
• Fold the tortilla in half and place the quesadilla onto a hot griddle or pan. Cook for 2-3 minutes each side, or until the outside os golden and the cheese has melted inside.
• Carefully place the hot quesadilla onto a chopping board and cut into 3 wedges and serve.