Fried Beans Food

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.

FRIED GREEN BEANS

Steps:

• Heat the olive oil, butter and lemon juice in a skillet over medium-high heat. Add the green beans, lemon zest, garlic salt and pepper. Cook and stir for about 10 minutes, or until beans are tender, but still a little crunchy.

FRIED BEANS

Steps:

• Heat oil.
• Saute garlic,green pepper and onion till tender.
• Add 1 can beans.
• Fry beans while mashing them with a fork until thick.
• Add remaining ingredients.
• Cook,stirring occasionally,until thick.

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.

CLASSIC MEXICAN FRIED BEANS WITH ONIONS AND GARLIC

Steps:

• In a large well seasoned or nonstick skillet, heat the oil or pork fat over medium heat. Add the onion and cook, stirring frequently, until deep golden, about 10 minutes. Stir in the garlic, cook for a minute or so, then use a slotted spoon to scoop in about 1/4 of the beans, leaving most of the liquid behind. With a bean or potato masher, or the back of a large spoon, mash the beans into a coarse puree. Add another portion of the beans, mash them in, and continue until all the beans have been added and coarsely mashed. Add about a cup of bean liquid or water and stir frequently over the heat until the beans are still a little soupier than you'd like to serve them (they'll thicken as they sit.) Taste and season with salt if needed.

FRIED GREEN BEANS

Steps:

• Preheat oil to 375 degrees F.
• Whisk the beer, flour, salt and pepper until smooth.
• Dip green beans into batter to coat, letting excess drip off. Fry in the peanut oil in batches, until they are golden and crisp. Remove from oil with a spider strainer to a paper towel lined sheet tray. Sprinkle with salt and pepper.

REFRIED BLACK BEANS

Steps:

• Drain the soaked beans and add to a pot. Cover with 2 inches cold water and add the garlic, onions, cumin, and sprinkle with salt and pepper. Leave to a simmer until the beans are tender and the liquid has turned into a thick sauce, 1 1/2 to 2 hours.
• Melt the butter in a skillet and pour in the beans. Mash the beans (leave some texture) and cook over a medium heat, 3 or 4 minutes.

FLASH-FRIED FROZEN GREEN BEANS

Steps:

• Mince onion into small pieces; set aside.
• Prheat a dry (no oil or water) frying pan until it is very hot.
• When the pan's heat is high enough, throw in the frozen green beans. Saute, stirring occasionally, until the frost is off the beans.
• Add butter and onions to the beans; stir and saute until the onions are clear and the beans are soft.
• Add salt and pepper to taste.

STIR-FRIED GARLIC GREEN BEANS

Steps:

• Heat the oil in a wok, then stir-fry the green beans for 5 mins until they start to brown. Add the garlic and continue to cook until just tinged brown, then splash in the oyster sauce and serve.

STIR FRIED GREEN BEANS

Steps:

• Stir-Fry Sauce: Combine the stir-fry sauce ingredients in a small bowl.
• Set aside.
• Stir- Fry: In a large skillet or wok.
• Heat the oil and stir-fry the green beans,until they are barely crisp-tender, about 2 minutes.
• Add water and continue stir-frying for another 2 minutes, until the beans are crisp-tender and the water has evaporated.
• Add the sauce and continue stir-frying for 5 or 6 more minutes.
• Until the beans are tender,BUT, not over cooked.
• Serve immediately.

FRIED RICE AND BEANS (GALLO PINTO)

Steps:

• Go through beans and pick out any with holes or rocks. Transfer beans to a large container and cover with several inches of cool water; let soak for at least 1 hour, or overnight.
• Rinse beans and dump water out. Transfer to a large pan and cover with fresh water by 2 inches. Add garlic and bay leaf and bring to a boil. Reduce to a simmer and cook until tender, about 1 hour, adding oregano and salt during the last few minutes. Reserve a few spoons of "caldo" (cooking juice) as it cooks.
• Measure 1/2 cup cooked beans for gallo pinto and reserve remaining beans for another use.
• For one serving of gallo pinto: Heat oil in a skillet over medium-low heat. Add onion and saute until dark but not burned, 8 to 10 minutes. Add 1/2 cup cooked black beans along with 2 to 3 tablespoons "caldo." Stir in rice and cook until it starts to get crispy 3 to 5 minutes.

GUADALAJARA RE-FRIED BEANS

Steps:

• 1. In a colander wash and scrub dried beans picking out any funny looking ones and/or stones.
• 2. Transfer beans to a large pot. Boil beans at a hard roll for 15 minutes. Drain into a colander and rinse again with cold water. This will help remove some of the gas causing substances that beans posses.
• 3. After curing the beans cover and simmer for 4 hours.
• 4. Once the beans and water have turned a deep reddish color remove from heat and let stand while you prepare your pan.
• 5. In a large frying pan heat the olive oil and throw in the chopped onion and smashed garlic. Allow to cook till the onions and garlic start to caramelize.
• 6. With the onions and garlic still hot, turn the burner to low and use a large slotted spoon to begin transferring the beans from the pot to the frying pan, spooning the beans over the onions and garlic. Save the bean broth for later.
• 7. After as many of the beans have been transferred to the pan sprinkle with the garlic salt and stir with a wooden spoon.
• 8. Once the beans have absorbed the oil and start to look milky, smash them with a potato masher. Don't worry if the beans look dry and pasty.
• 9. Once the beans are smashed start spooning them to the sides of the pan creating a ring. It should resemble a large doughnut.
• 10. Give the bean broth a good stir and In the center of the bean ring pour the remaining bean broth (or as much as the pan will allow) into the empty spot.
• 11. With the wooden spoon begin cutting the smashed beans so the liquid can river through them Continue cutting till the beans and broth are creamy and well combined.
• 12. Allow beans to simmer till the desired consistency is achieved. Garnish with the Jack cheese and serve warm as a side dish or spoon into grilled tortillas as a satisfying snack the whole family will love.
• Serve with your favorite tortilla chips or make your own by cutting tortillas with a pizza cutter and placing each triangle into hot canola oil. Remove from oil and sprinkle with salt to taste.

PAN FRIED GREEN BEANS

Steps:

• In a stainless steel pot over medium-high heat, combine green beans, garlic powder, onion powder, salt and pepper. Cook, covered, until the beans begin to sweat. Remove lid and stir occasionally until beans are tender.
• When the beans and spices have begun to 'burn' on the bottom of the pan, which will lend a grilled flavor, stir in the olive oil and turn off heat. Cover, and let stand a few minutes. Scrape the bottom of the pan to incorporate the 'burnt' spices. Beans should have a dark, caramel color, but not black.

MEXICAN STEAK WITH HOMEMADE REFRIED BEANS

Steps:

• Put the steaks on a plate and rub them all over with the oil, chipotle paste and ½ tsp freshly ground black pepper. Leave at room temperature while you start the beans.
• For the beans, soften the onion in the oil in a frying pan. Once softened, stir in the spices for 2 mins, followed by the tomato purée, chipotle, sugar and vinegar. Tip in all the beans with 1 tsp salt, some pepper and half a can of water. Bubble gently until the water is almost evaporated.
• Heat a griddle or non-stick frying pan (or a barbecue). Season the steaks with salt. Fry, with the peppers alongside, for about 2 mins on each side, until the steaks are cooked to your liking and the peppers are charred. Lift the steaks onto a clean plate to rest for a few mins while you mash two-thirds of the beans. Stir in the whole beans and check the seasoning.
• Slice the steaks. Spread a good pile of beans onto 2 plates, and top with sliced steak and peppers. Add the avocado, a big squeeze of lime juice, some coriander leaves, a good dollop of soured cream and a pinch more paprika, if you like.

DEEP-FRIED BROAD BEANS (FAVA BEANS)

Steps:

• Heat the vegetable oil in a wok or deep saucepan.
• Add the broad beans to the hot oil and fry until lightly coloured.
• Remove the fried beans using a slotted spoon. Drain on kitchen paper.
• Season with salt and serve.