Low Fat Homestyle Refried Beans Food

FAT FREE REFRIED BEANS

Steps:

• In a small bowl mash 2/3 cup of beans to a smooth paste.
• In a medium saucepan over medium heat, combine the remaining beans with the water. When heated through, stir in garlic, pepper, salt and liquid smoke.
• Stir the bean paste into the whole beans and mix well. Stir in the onion and cook for 10 minutes, or until onions are slightly cooked.

HOME-STYLE REFRIED BEANS

Steps:

• In a large saucepan, saute onion in oil until tender. Stir in the garlic, cumin, salt and cayenne; cook and stir for 1 minute. Add beans and mash. Add water; cook and stir until heated through and water is absorbed. Remove from the heat; stir in lime juice.

HOMEMADE REFRIED BEANS

Steps:

• Rinse pinto beans in a colander, removing any unwanted pebbles or pieces that may be in the bag.
• Add the beans to a large pot, cover with water and soak overnight.
• Drain soaked beans and return them to the pot. Add fresh water to cover the beans up to two inches above them. Add onion to the pot and a couple dashes of salt.
• Bring beans to a boil, cover and simmer for one hour, stirring occasionally. Check the beans and if they're not completely cooked after one hour, let them simmer a few minutes longer until they're done.
• Drain the beans, removing the onion and reserving the bean broth water.
• In a large skillet (preferably an iron skillet), heat lard or oil over medium heat.
• Add the garlic and stir. Add the beans, cumin, oregano and 1/4 cup of the bean broth. (You could also chop the reserved onion and add it to the pan).
• Cook, gently smashing the beans as they cook with a potato masher or fork.
• Continue stirring and mashing, adding additional bean broth as needed until you get the texture you like and the beans are the consistency of soft mashed potatoes. Taste and season with additional salt, cumin and oregano, as needed. Top with shredded cheese, if desired.

REFRIED BEANS

Steps:

• Reserve about a third of the beans. Mash the rest of the beans in a medium bowl with a large fork. Set aside.
• Heat the oil in a medium skillet over medium-high heat. Add the onion, and cook until lightly browned, about 4 minutes. Add the garlic and continue to cook, stirring, until lightly browned. Add the spices and cook until fragrant about 1 minute.
• Add the mashed beans and half the broth; cook, stirring frequently, until slightly thickened, about 5 minutes. Add the reserved beans and the enough of the remaining broth to loosen up the beans. Simmer until the beans are thick but not pasty, about 2 minutes more. Season with salt and pepper to taste. Stir in the fresh coriander, if desired, and serve.

LOW-FAT REFRIED BEANS

Steps:

• Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain beans; discard liquid. Return beans to pan; add water to cover. Add onion and garlic; bring to a boil. Cover and cook over low heat for 2 hours or until beans are very tender, adding water to keep covered if needed. Discard onion and garlic. Mash beans with a potato masher, leaving some beans whole. Stir in cumin and hot pepper sauce.

LOW-FAT HOMESTYLE REFRIED BEANS

Steps:

• In a large saucepan, saute the onion in oil until tender.
• Stir in the garlic, cumin, salt and cayenne; cook and stir for 1 minute.
• Add beans and mash (I use a potato masher).
• Add water; cook and stir until heated through and water is absorbed. It only takes a few minutes.
• Remove from heat, and stir in lime juice.

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.

FAT-FREE NO-REFRY REFRIED BEANS

Steps:

• Combine all ingredients in a slow cooker. Cook on low 12 hours or high 8 hours. Add more water if necessary.
• Remove and discard bay leaf. Drain beans, reserving broth. Mash beans by hand with a potato masher, adding broth as necessary to achieve desired consistency. Discard unused broth, or use in other recipes.

CROCK POT LOW FAT REFRIED PINTO BEANS

Steps:

• Soak beans overnight or for 8 hours. Discard floating beans and beans that are cracked.
• Rinse beans thoroughly under cold water. Add beans to Crockpot, cover with 1" of water.
• Add salt - approximately 1 tablespoon.
• Add approximately 1 teaspoon of garlic & chili powders.
• Add 1 1/2 (approx) of cumin.
• Sprinkle red pepper flakes.
• Cook on low 4-6 hours or until beans are tender.
• Once beans are done transfer some of your beans to the Cuisnart. Add some of your cooking water. Mix until blended.

PERFECT FAT FREE REFRIED BEANS

Steps:

• Rinse and sort beans.
• Soak beans in the 6 cups water for 24 hours. Do not discard this water.
• Bring to a strong simmer. cover and continue strong simmer for 2 to 2 1/2 hours or until beans are tender.
• Add salt at this point only. Never before or while cooking. Remove epazote and discard. Keep all cooking liquid.
• Blend with food processor or stick blender if you are truly cool. I like to leave some chunks for texture. I also recommend using all of the cooking liquid. This is where the flavour lives. The beans may initially be quite thin but will thicken up.