Refried Bean And Pepper Loaf Food

CHEESY REFRIED BEAN CASSEROLE

Steps:

• Preheat the oven to 350 degrees F. Spread a little butter on the bottom of a 9-by-13-inch baking dish.
• Heat some butter in a large skillet over medium-high heat. Add the peppers and onions and cook until softened, about 4 minutes. Off heat, add the tequila, then return to the heat and cook until evaporated, about 1 minute. Add the chili powder, garlic, jalapenos and some salt and pepper and cook for a minute or 2. Add the beans to the skillet and stir to combine everything. Cook until warmed through, about 4 minutes.
• Spread half of the beans in the prepared baking dish. Top with half of the Cheddar and pepper Jack cheeses. Spread on the remaining beans and top with the remaining cheese. Bake until the cheese is melted and just beginning to brown, 20 to 25 minutes.

CHEF JOHN'S REFRIED BEANS

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.

MEXICAN MEATLOAF

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.

DESPERATE MAN'S REFRIED BEAN SANDWICH

Steps:

• Heat refried beans in small pan till warm (optional).
• I like it right out of the can too.
• Take sufficient amount of refried beans from can or pan to place on one slice of bread (depends on how hungry you are).
• Add mayonnaise, pickles, salt and pepper according to your preference over beans.
• Add the other slice of bread and eat away!
• Don't knock it until you try it.

SPICY BEAN & LENTIL LOAF

Steps:

• Preheat the oven to 350°F Lightly grease a 9"x5"x3" loaf pan.
• Heat the oil in a frying pan, add the onion, garlic & celery and cook gently for 5 minutes, stirring occasionally. Remove the pan from the heat and cool slightly.
• Rince and drain the beans and lentils. Place in a food processor with the onion mixture and egg and process until smooth.
• Transfer the mixture to a bowl, add all the remaining ingredients and mix well. Season with salt & pepper to taste.
• Spoon the mixture into the prepared loaf pan and level the surface. Bake for about 1 hour, then remove from the pan and cut into slices to serve.
• Can be eaten hot or cold.

REFRIED BEAN AND PEPPER LOAF

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.