Light Refried Black Beans Food

RE-FRIED BLACK BEANS

Steps:

• Add olive oil to a medium saucepan and heat over medium-high heat. Add in onions and saute until tender and golden brown 3-4 minutes. Add in garlic and saute for an additional minute.
• Stir in the spices: cumin, oregano, salt, pepper and chili powder. Allow them to cook for one minute. Keep an eye on them and continuously stir so they do not burn.
• Add in beans and chicken broth and turn the heat down to low. Simmer until the mixture has thickened a bit, 5-10 minutes. (The mixture will still look a bit watery but will thicken when we mash the beans)
• Mash the beans with the back of your spatula or with a potato masher. Make sure to leave some of the beans whole to keep a chunky texture. Serve the beans as is or top with cilantro, raw onions, sour cream, or queso fresco.

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.

REFRIED BLACK BEANS

Steps:

• In a large skillet over medium heat, add lard. When lard has melted and begun to shimmer, add onions; adjust heat to medium-low, stir, and cook until translucent and soft, 6-8 minutes. Add 2 cups of Soupy Black Beans, well drained, to the skillet. Use a potato masher to mast beans directly in the skillet, while alternately stirring with a wooden spoon, until the mixture becomes a thick, creamy, relatively uniform paste. (Alternatively, you can use a blender.) When the refried beans have reached the appropriate consistency, taste and season with salt as necessary. Makes about 2 cups. (Use Refied Black Beans in Chef Camara's Torta Ahogada recipe.)
• Add water to a medium saucepan over medium-high heat; then add beans, epazote, and garlic. Season with salt, stir, and bring to a boil. Turn heat to low, cover, and cook at a gentle simmer until beans are soft but not falling apart, about 40-60 minutes (checking after 30 minutes).
• Check beans for doneness by removing one from the pan and squeezing; it should be easily mashable. Taste and season with salt as necessary. Serve as a side dish, garnished with oregano. Makes about 4 cups.

LIGHT REFRIED BLACK BEANS

Steps:

• Cook garlic in oil in a skillet over moderate heat, stirring, until fragrant, about 1 minute.
• Add beans with their liquid and mash with a potato masher or the back of a large spoon to make a coarse purée.
• Continue to cook, stirring occasionally, until mixture is hot.
• Stir in enough of water to thin to a creamy consistency.
• Add pepper to taste.
• Serve warm, sprinkled with cilantro.
• (Beans can be made 1 day ahead and chilled, covered. Reheat, adding water if necessary.) Makes 4 servings.

REFRIED BLACK BEANS

Steps:

• In a large pot, place the beans and water and bring to a boil. Cover, reduce to a simmer and cook 1 hour, or until tender and creamy in the centers. Crush the beans in their liquid with a potato masher or the back of a wooden spoon. In a large saucepan, heat the lard or other fat over medium heat. Saute the onions with the salt until golden, about 20 minutes. Add the beans and liquid and continue cooking over medium heat, stirring frequently, until the liquid evaporates and the beans form a creamy mass that pulls away from the bottom and sides of the pan, about 15 minutes. Serve immediately. Refried beans can be kept in the refrigerator 3 or 4 days and reheated in a covered casserole in a 350 degree oven.

REFRIED BLACK BEANS

Steps:

• Place black beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain.
• Place beans in a pot and add enough water to cover; bring to a boil. Reduce heat to medium-low and simmer beans until very tender, about 1 hour.
• Heat oil in a skillet over medium; cook and stir onion and garlic until onion is soft and translucent, about 10 minutes. Add black beans, green chiles, chili powder, and cumin; cook and stir until flavors blend, about 5 minutes.
• Blend black bean mixture in a food processor until smooth. Add tomato paste, chicken broth, vinegar, and salt; blend until desired consistency is reached. Return beans to pot and cook until heated through, about 5 minutes more.

LIGHT REFRIED BLACK BEANS

Steps:

• Cook garlic in oil in a skillet over moderate heat, stirring, until fragrant, about 1 minute. Add beans with their liquid and mash with a potato masher or the back of a large spoon to make a coarse purée.
• Continue to cook, stirring occasionally, until mixture is hot. Stir in enough of water to thin to a creamy consistency. Add pepper to taste.
• Serve warm, sprinkled with cilantro.

REFRIED BLACK BEANS QUESADILLAS

Steps:

• Heat the beans in a saucepan.
• Mash.
• Spread on 4 tortillas.
• Top with the cheese and another tortilla.
• Place on a cookie sheet.
• Bake at 350 for 10-12 minutes (or until the cheese has melted).
• Cut into slices and serve with the salsa.

REFRIED BLACK BEANS

Steps:

• In a medium saucepan, heat olive oil over medium-high heat. Add onions and bay leaf; season with salt and pepper. Cook, stirring, until onion is translucent, about 6 minutes. Add garlic and chili powder; cook, stirring, until garlic is softened and mixture is fragrant, about 3 minutes.
• Remove bay leaf and discard. Add 2/3 of the black beans and stir to coat. Add 2/3 cup water and mash mixture using a potato masher. Add remaining black beans and stir to combine; add water, if necessary to thin. Season with salt and pepper and keep warm until ready to use.

SPICY REFRIED BLACK BEANS

Steps:

• Place beans in bowl and cover with cold water; let soak overnight.
• Cook bacon in large heavy saucepan until just beginning to color, about 4 minutes.
• Add onion and next 6 ingredients (bay leaves through ground cloves) and saute until onions soften, about 5 minutes.
• Drain beans and stir into onion mixture.
• Add garlic and then 3 1/2 cups stock; simmer uncovered 30 minutes.
• Meanwhile, char chiles and bell pepper over gas flame or in broiler until blackened on all sides.
• Place in plastic bag for 10 minutes.
• Peel chiles and pepper and dice, reserving any juices.
• Set aside 2 tablespoons chiles and 2 tablespoons bell pepper for garnish.
• Add remaining chiles, bell pepper and any reserved juices to beans.
• Cover and simmer until beans are very soft, about 1 hour, depending on freshness of beans.
• Using back of wooden spoon, mash half of bean mixture against side of pan.
• Continue cooking until thick and slightly dry, stirring occasionally, about 30 minutes.
• (Can be prepared 2 days ahead. Cover beans, bell pepper and chiles separately and refrigerate. Reheat beans over low heat, stirring frequently, before continuing.).
• Preheat broiler.
• Spoon beans into 1 1/2 quart shallow flameproof baking dish, sprinkle with cheese and broil until cheese bubbles, about 4 minutes.
• Garnish with resreved chiles and bell pepper and serve immediately.

REFRIED BEANS WITHOUT THE REFRY

Steps:

• Place the onion, rinsed beans, jalapeno, garlic, salt pepper, and cumin into a slow cooker. Pour in the water and stir to combine. Cook on High for 8 hours, adding more water as needed. Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.
• Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain the desired consistency.