EASY REFRIED BEANS
These refried beans are delicious and so easy to make. This refried bean recipe is quick, too-use canned beans and they're ready in 25 minutes! Plus, these beans are healthy, vegan and gluten free. Recipe yields 2 1/2 cups refried beans (21 ounces), enough for 5 servings.
Provided by Cookie and Kate
Categories Side Dish
Time 25m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 194 calories, Sugar 1 g, Sodium 425.9 mg, Fat 4.9 g, SaturatedFat 0.5 g, TransFat 0 g, Carbohydrate 29.7 g, Fiber 0.5 g, Protein 9.5 g, Cholesterol 0 mg
REFRIED BEANS
Provided by Food Network Kitchen
Categories side-dish
Time 27m
Yield 2 to 3 servings
Number Of Ingredients 10
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.
DOUBLE BEAN & ROASTED PEPPER CHILLI
This warming vegetarian chilli is a low-fat, healthy option that packs in the veggies and flavour. Serve with Tabasco sauce, soured cream or yogurt
Provided by Sarah Cook
Categories Dinner, Main course, Supper
Time 1h45m
Number Of Ingredients 16
Steps:
- Put the onions, celery and chopped peppers with the oil in your largest flameproof casserole dish or heavy-based saucepan, and fry gently over a low heat until soft but not coloured.
- Drain both jars of peppers over a bowl to catch the juices. Put a quarter of the peppers into a food processor with the chipotle paste, vinegar, cocoa, dried spices and herbs. Whizz to a purée, then stir into the softened veg and cook for a few mins.
- Add the tomatoes and refried beans with 1 can water and the reserved pepper juice. Simmer for 1 hr until thickened, smoky and the tomato chunks have broken down to a smoother sauce.
- At this stage you can cool and chill the sauce if making ahead. Otherwise add the kidney and black beans, and the remaining roasted peppers, cut into bite-sized pieces, then reheat. (This makes a large batch, so once the sauce is ready it might be easier to split it between two pans when you add the beans and peppers.) Once bubbling and the beans are hot, season to taste and serve.
Nutrition Facts : Calories 327 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 9 grams sugar, Fiber 18 grams fiber, Protein 19 grams protein, Sodium 0.6 milligram of sodium
BEAN AND MEAT LOAF
When I make meat loaf, I usually just mix together whatever I have on hand. One time I added leftover kidney beans I had in the fridge, and my family loved the meat loaf's soft texture. Now it's our favorite. -Patricia Zwerk of Tucson, Arizona
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the eggs, 1 cup ketchup, beans, bread crumbs, onion, celery, Worcestershire sauce, lemon-pepper and seasoned salt; crumble beef over mixture and mix well. , Shape into two loaves. Place in a 13x9-in. baking dish coated with cooking spray., In a bowl, combine water and remaining ketchup; pour over meat loaves. Bake, uncovered, at 325° for 70 minutes or until meat is no longer pink and a thermometer reads 160°.
Nutrition Facts : Calories 267 calories, Fat 10g fat (4g saturated fat), Cholesterol 70mg cholesterol, Sodium 853mg sodium, Carbohydrate 21g carbohydrate (0 sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges
MEXICAN MEATLOAF
This jelly-roll approach to making meatloaf is really easy and tasty, especially when filled with your favorite cheese and sauces. This Mexican variety includes refried beans and tortillas to make it somewhat of a meatloaf burrito!
Provided by JULIE COWEN
Categories Main Dish Recipes Meatloaf Recipes Stuffed Meatloaf Recipes
Time 1h10m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, mix thoroughly the ground beef and taco seasoning; set aside. In a medium saucepan, heat the refried beans over medium low heat until they are completely heated through.
- Place the ground beef mixture on a large piece of foil. Press the mixture into an approximately 1 inch thick square shape. Spread the refried beans evenly over the top of the flattened beef. Layer the flour tortillas on top of the refried beans, trimming the edges to fit the square. Layer tortillas with salsa and Cheddar cheese, staying 1/2 to 1 inch away from edges of the square.
- Gently roll the layered beef into a Swiss roll shape, pressing and compacting the loaf as you go. Pinch and seal the edges. Wrap in the foil and seal.
- Bake in preheated oven 40 to 45 minutes, or until no longer pink in the center. Cut loaf in half to test for doneness, if necessary.
Nutrition Facts : Calories 488.2 calories, Carbohydrate 27 g, Cholesterol 98.7 mg, Fat 28.8 g, Fiber 4.2 g, Protein 27.8 g, SaturatedFat 12 g, Sodium 885.5 mg, Sugar 1.7 g
CHEF JOHN'S REFRIED BEANS
I don't think I would ever sit down to eat just a bowl of refried beans, but they make everything they're served on, with, or in, infinitely better. Just as long as you use lard to make them.
Provided by Chef John
Categories Side Dish
Time 12h10m
Yield 8
Number Of Ingredients 9
Steps:
- Drain soaked beans and transfer them to a stock pot. Add garlic, epazote, and cold water. Place pot over high heat and bring to a boil. Stir. Reduce heat to low. Simmer uncovered until beans are soft, 1 1/2 to 2 hours. Drain the beans and reserve all the liquid.
- Melt lard in a large skillet over medium-high heat. Add onions and salt; cook until onions start to brown, 10 to 12 minutes. Stir in serrano pepper and chipotle powder; cook 1 minute. Transfer drained beans into skillet. Mash about half the beans with a potato masher or back of a spoon. Ladle some bean cooking liquid to skillet. Continue to mash and stir beans as you gradually add more liquid. Mash until the beans have reached your preferred consistency and texture. Taste and add more salt, if desired.
Nutrition Facts : Calories 317.2 calories, Carbohydrate 37.7 g, Cholesterol 12.2 mg, Fat 13.7 g, Fiber 12.4 g, Protein 12.2 g, SaturatedFat 5.2 g, Sodium 490.9 mg, Sugar 1.8 g
REFRIED BEANS
Heat up a skillet for Ellie Krieger's healthier Refried Beans recipe from Food Network, a classic Mexican side dish seasoned with chili powder and cilantro.
Provided by Ellie Krieger
Categories side-dish
Time 19m
Yield 4 (1/2 cup) servings
Number Of Ingredients 8
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.
EASY 1-POT REFRIED BEANS
Easy 1-pot refried beans with minimal ingredients. Try our step-by-step methods for getting ultra creamy texture and classic flavor FAST! Perfect for canned pinto beans or beans made from scratch.
Provided by Minimalist Baker
Categories Side
Time 1h5m
Number Of Ingredients 11
Steps:
- CANNED: If starting with canned beans, simply open cans and set aside. As the original recipe is written, about 2 15-oz (425-g) cans will yield 3 cups cooked beans.
- FROM SCRATCH: If cooking pinto beans from scratch, we recommend this recipe, which yields 5 cups cooked beans. We recommend reducing the serving size to six 1/2-cup servings (rather than 10 servings), which would yield 3 cups cooked beans. The spices and diced tomatoes with green chilies are optional.
- INSTANT POT: If cooking pinto beans in an Instant Pot, we recommend following this recipe but swapping the black beans for pinto beans. Be sure to save any leftover cooking liquid.
- REFRIED BEANS: To prepare refried beans, heat a large pot or Dutch oven over medium heat. Once hot, add oil (or water) and onion. Sauté, stirring occasionally, until translucent and tender - about 4-5 minutes. Then add minced garlic and cook for 2 minutes more. Turn down heat if browning too quickly.
- Next add your cooked beans and any of the cooking liquid. Depending on your cooking method, your beans may be looking somewhat dry or they may be submerged in cooking liquid. Because we're going to simmer the beans even more, you want them to be just submerged, so add only as much vegetable broth as needed to just cover the beans.
- Bring to a low boil over medium heat. Then add your salt. Cover and reduce heat to low. Simmer for 20 minutes to further cook and tenderize the beans. If they begin looking dry or stick to the bottom of the pan at any point, add more vegetable broth to moisten.
- Your beans should now be tender. Our preferred way of mashing is with an immersion blender. If using an immersion blender, tip the pot to one side so the blade can be submerged and blend until the beans are creamy and smooth. If you don't have an immersion blender, a bean or potato masher will also work. It just takes more work and they won't get quite as creamy.
- If you're blending or mashing and your beans have become too thick, thin with more vegetable broth as needed.
- Taste and adjust seasonings as needed, adding more salt to taste. We didn't find the beans needed more than this. However, you could add chili powder or chipotle pepper in adobo for some heat, or some ground cumin for smokiness.
- Serve as is, or garnish with desired toppings (lime juice, hot sauce, cilantro, red onion, or this vegan Mexican-style queso would be delicious).
- Store leftovers covered in the refrigerator up to 4-5 days or in the freezer for up to 1 month. To reheat, warm in a pot or saucepan, adding more broth as needed.
Nutrition Facts : ServingSize 1 half-cup serving, Calories 151 kcal, Carbohydrate 20.3 g, Protein 6.4 g, Fat 5.4 g, SaturatedFat 0.7 g, Sodium 421 mg, Fiber 5.2 g, Sugar 1.6 g, UnsaturatedFat 4.26 g
REFRIED BEAN AND PEPPER LOAF
Make and share this Refried Bean and Pepper Loaf recipe from Food.com.
Provided by ratherbeswimmin
Categories Beans
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°; in a large skillet, heat the oil; cook the onion and bell peppers over medium heat for 4 minutes or until the vegetables are just softened.
- Add in the garlic, jalapenos, chili powder, and cumin; stir in beans, rice, cilantro, and eggs.
- Spoon mixture into a 9x5 inch loaf pan; bake 30 minutes, then sprinkle cheese over the top.
- Continue to bake 25-30 minutes more, until the loaf is firm and the cheese is bubbly.
- Let the loaf stand in the pan for at least 10 minutes before slicing to serve.
Nutrition Facts : Calories 354.4, Fat 15.1, SaturatedFat 5.8, Cholesterol 134.6, Sodium 603.6, Carbohydrate 38.1, Fiber 9.7, Sugar 2.9, Protein 17.7
SEVEN LAYER TACO DIP
I am continuously asked to bring this dip for parties and family get-togethers. People gather around the platter until it's gone.
Provided by SUE CASE
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cold Cheese Dip Recipes
Time 30m
Yield 56
Number Of Ingredients 11
Steps:
- In a medium bowl, blend the taco seasoning mix and refried beans. Spread the mixture onto a large serving platter.
- Mix the sour cream and cream cheese in a medium bowl. Spread over the refried beans.
- Top the layers with salsa. Place a layer of tomato, green bell pepper, green onions and lettuce over the salsa, and top with Cheddar cheese. Garnish with black olives.
Nutrition Facts : Calories 65.6 calories, Carbohydrate 3.5 g, Cholesterol 12.8 mg, Fat 4.9 g, Fiber 0.9 g, Protein 2.3 g, SaturatedFat 2.9 g, Sodium 178.1 mg, Sugar 0.7 g
EASY REFRIED BEANS AND EGGS
I just whipped this up and thought it turned out quite delicious. It is a healthy, filling breakfast option that I know I will make again and again. Plus, it's so easy!
Provided by HealthNutSarah
Categories Breakfast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a small saucepan, heat olive oil over medium heat.
- Add onion. Saute 1-2 minutes or until soft.
- Add beans, green chilies, chicken stock, garlic powder, cumin, and pepper-stir until combined.
- With a potato masher, mash the mixture until most of the beans are in pieces. Its okay to leave them chunky, but mashing them helps make the beans thicker in the end.
- Once mashed, bring bean mixture to a boil, then reduce heat to medium-low.
- Simmer, stirring every 3-5 minutes, about 20-25 minutes, or until they are the consistency that you desire.
- The beans will thicken a bit after cooling, so keep this in mind.
- Top each portion of beans with an egg, and enjoy!
- You may also serve this with cheese, avacado, and/or tortillas.
- Delicious!
- Note: Fresh garlic can be used in place of garlic powder.
Nutrition Facts : Calories 263.8, Fat 7.2, SaturatedFat 1.9, Cholesterol 212.4, Sodium 449.5, Carbohydrate 33, Fiber 10.6, Sugar 2.4, Protein 17.5
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