My Homemade Refried Beans Kid Pleasing Quick Easy Food

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.

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.

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.

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.

MY HOMEMADE REFRIED BEANS - KID PLEASING - QUICK & EASY!

Steps:

• Mix black beans, pinto beans, vegetable oil, minced garlic & if you so choose the optional ingredients add the roma tomato & onion in at this point. Cook on med-hi heat for 5 minutes, don't forget to keep stirring.
• At this point take a potato masher and mash beans until you get the consistency in which you desire.
• Add in remaining ingredients once you have your beans mashed. Cook on med-lo for 10 minutes, don't forget to stir.
• If you refried beans get to thick just add in a little bit of water.
• If you choose to add the optional cheese, sprinkle it on top at this time and turn off the heat.

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:

• 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.

HOMEMADE REFRIED BEANS

Steps:

• In a small saucepan, bring Beans to a boil.
• Drain excess liquied and discard.
• Put Beans in a medium size bowl and beat with electric mixture until mashed.
• Stir in Onion, Butter and Soy Sauce.
• Return bean mixture to small saucepan over low heat and stir until heated through.
• Stir in Cheddar Cheese.

HOMEMADE REFRIED BEANS

Steps:

• Combine the water and beans on stove. Bring to a boil and time it for two minutes.
• Remove from heat and cover. Let sit for one hour.
• Add enough water to cover beans and bring to a boil again. Reduce heat and simmer for 1 1/2 hours.
• Mash beans and add the butter, salt and 1/2 cup of the cheese.
• Serve remaining cheese on top of each serving.

HEALTHIER 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.