Homemade Refried 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.

AUTHENTIC REFRIED BEANS

Steps:

• Put beans and water into Dutch oven.
• Soak at least six hours.
• Pour beans into colander and rinse thoroughly.
• Add two cups water back into the Dutch oven, along with bacon grease, garlic powder, bouillon and chili powder.
• Bring to a boil.
• Cover and reduce heat, simmering for about four to six hours.
• Stir occasionally.
• You'll know when the frijoles are done because they'll be very tender.
• Mash until about only half are left whole.

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.

SIMPLE HOMEMADE REFRIED BEANS

Steps:

• Place first four ingredients in a medium sauce pan over medium heat.
• Cook until the butter is melted and the ingredients are heated through.
• Remove pan from the heat source, and add the cheese.
• Mash all of the ingredients in the pan with a potato masher or beat with a hand-held mixer.
• Add salt and pepper to taste.

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.

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.

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.