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.
GROUND BEEF AND REFRIED BEANS RECIPE
Refried beans are coupled with ground beef and several seasonings that results in extreme flavor--perfect for burritos or to use as a side dish.
Provided by Paula Rhodes
Categories Beef
Time 9h30m
Number Of Ingredients 11
Steps:
- Soak 1 lb dried pinto beans and cook according to package, adding salt AFTER beans are tender.
- Meanwhile, combine 1 lb lean ground beef,2 cloves garlic, minced,1 large egg, ¼ c oyster sauce, 1 T tomato paste, 1½ t Worcestershire sauce in a small bowl. Mix it together however you can. Hands work best--it's like making meatloaf. Cover with plastic wrap and let it marinate in the refrigerator while the beans cook.
- When beans are tender, drain off juice and reserve.
- In a separate skillet, brown ground beef mixture, ½ large onion, chopped, and a chopped jalapeno pepper. Drain excess grease.
- Combine beans and meat in one pot and start mashing. A fork will work, but a masher or granny fork works faster. An immersion blender works even better. Mash until there are no obvious whole beans but still some texture. Put small batches in a food processor if you don't want lumps. Add reserved liquid until beans are the thickness you like. If they are still too thick, add a little more water.
- Season with ½ t Adobo seasoning and simmer on the stove over low heat for another 30-45 minutes.
Nutrition Facts : ServingSize 1 serving, Calories 236 kcal, Carbohydrate 31 g, Protein 20 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 44 mg, Sodium 571 mg, Fiber 7 g, Sugar 2 g, TransFat 1 g, UnsaturatedFat 2 g
REFRIED BEAN SALAD
Steps:
- Spread the refried beans on a large flat platter.
- Wisk together the sour cream, creamy salad dressing and taco seasoning mix. Spread on top of beans and follow with a layer of cheese, lettuce, and a mixed layer of the tomato, green onions and olives.
- Lightly dot the top with salsa and insert chips, standing up, around the edge of the dish. Use the chips to scoop into the dish and serve extra chips on the side.
Nutrition Facts : Calories 444.1 calories, Carbohydrate 81.5 g, Cholesterol 17.5 mg, Fat 7.9 g, Fiber 10.3 g, Protein 16.3 g, SaturatedFat 2.6 g, Sodium 1406.2 mg, Sugar 7.5 g
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 Ree Drummond : Food Network
Categories side-dish
Time 3h15m
Yield 12 servings
Number Of Ingredients 9
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.
REFRIED BEANS (BETTER THAN STORE-BOUGHT)
For the creamiest, most flavorful refried beans, start with dried beans. Cooking the beans from scratch gives us the chance to add flavorful aromatics like onion, garlic, and cilantro to the cooking liquid. The dried beans can be cooked on the stovetop, which takes 1 1/2 to 2 hours or in a pressure cooker (like an Instant Pot), which takes about 1 hour total. If you are short on time, you can also make refried beans using canned beans, which takes less than 20 minutes. We've shared all of these cooking variations in the recipe below.
Provided by Adam and Joanne Gallagher
Categories Side Dish
Time 1h40m
Yield Makes about 3 cups refried beans
Number Of Ingredients 15
Steps:
- There is no need to soak the beans for this recipe. Rinse the dried beans then add to a large pot. Add the onion half, garlic cloves, bay leaf, and cilantro sprigs. Cover with at least 3 inches of water. Place the pot over high heat and bring to a boil. Reduce the heat to maintain a simmer and cook until the beans are extremely tender (almost silky inside), 1 1/2 to 2 hours. If during cooking the beans look dry, add a splash more water.
- Remove the onion, garlic cloves, bay leaf, and cilantro sprigs, and then discard them. Season the beans and liquid with salt. Start with 1/4 teaspoon and go from there based on your tastes.
- Drain the beans, but do not discard the cooking liquid. We will use some of the liquid for making the refried beans. You will need about 3 cups of the beans to make refried beans. If you have more than 3 cups, reserve the rest for another recipe.
- There is no need to soak the beans for this recipe. Rinse the dried beans then add to a 6-quart pressure cooker (we have an Instant Pot). Add the onion half, garlic cloves, bay leaf, and cilantro sprigs. Add about 6 cups of water, but do not fill past the 'max fill line.' Add 1 teaspoon of neutral oil like vegetable or olive oil (this prevents the beans from foaming).
- Seal the lid and cook on High Pressure for 30 minutes, and then allow the cooker to naturally release (you can tell when it is safe to open the cooker when the steam release valve drops). We recommend you read the user manual of your specific pressure cooker before using this method.
- Remove the onion, garlic cloves, bay leaf, and cilantro sprigs, and then discard them. Season the beans and liquid with salt. Start with 1/4 teaspoon and go from there based on your tastes.
- Drain the beans, but do not discard the cooking liquid. We will use some of the liquid for making the refried beans. You will need about 3 cups of the beans to make refried beans. If you have more than 3 cups, reserve the rest for another recipe.
- In a large, skillet - a cast iron pan is perfect here - heat the oil (or butter/lard/bacon drippings) over medium-high heat until shimmering. Add the onion and cook, stirring often, until it smells sweet and is starting to brown around the edges, 4 to 5 minutes.
- Stir in the minced garlic, cumin, and cayenne pepper and cook until fragrant, about 30 seconds.
- Add the 3 cups of cooked beans, moving them around the pan for a minute or two so that they are heated through. Add 1 cup of the bean cooking liquid and then use a potato masher or the back of a wooden spoon to mash the beans into your desired consistency.
- If, as you are mashing, the beans seem a little dry, add a splash more liquid. The beans do dry out over time, so it's a good idea to keep the cooking liquid near by to maintain the best consistency, especially if you are making them in advance.
- Taste the beans and adjust with additional salt, pepper or spices. Serve with a squeeze of lime and your favorite toppings scattered on top.
- Use 2 (15-ounce) cans of pinto or black beans. Two cans will be approximately 2 3/4 cups of beans, which is close enough to 3 cups for this recipe.
- Open the cans, drain, and then rinse the beans. Follow the recipe instructions in the section labeled 'Make Refried Beans' above, but replace the 3 cups of home-cooked beans for canned beans. Instead of using the bean cooking liquid for thinning the refried beans, you will need to substitute for another liquid. We recommend using a flavorful stock (vegetable stock or chicken stock), you will need 1 to 1 1/2 cups.
Nutrition Facts : ServingSize About 1/2 cup, Calories 152, Fat 5.7g, SaturatedFat 0.8g, Cholesterol 0mg, Sodium 150.3mg, Carbohydrate 19.8g, Fiber 4.7g, Sugar 1.3g, Protein 6.4g
THE BEST HOMEMADE REFRIED BEANS
These are the Best Refried Beans Ever, and they only take about 15 minutes to make! You'll never go back to canned again. To make homemade refried beans, you'll need bacon (and the grease), onion, some canned (or cooked) pinto beans, spices, chicken broth, and I love adding fresh cilantro for a boost of fresh flavor.
Provided by Elizabeth Lindemann
Categories Side
Time 15m
Number Of Ingredients 8
Steps:
- In a heavy skillet (I used a cast iron one), fry the 2 slices bacon until crispy on medium high heat. Remove the bacon and set aside. Chop into small pieces when cooled.
- Meanwhile, the diced onion to the bacon grease in the skillet; sauté until soft and slightly browned (about 2 minutes).
- Add the chili powder (1 teaspoon) and cayenne pepper (1/4 teaspoon); stir to coat the onions.
- Add the drained and rinsed pinto beans and chicken stock (1/2 cup). Use a potato masher (or a fork) to mash the beans to desired texture, then stir to incorporate with the liquid.
- Continue heating until heated through. It may seem pretty watery at this point. If there is too much liquid, continue heating until some of the liquid has evaporated, until you reach the desired consistency, stirring frequently, keeping in mind the beans will thicken additionally as they cool.
- Stir in cilantro (1/4 cup) if using, the chopped bacon, and season with salt and pepper to taste. Serve hot.
Nutrition Facts : Calories 142 kcal, Carbohydrate 18 g, Protein 7 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 7 mg, Sodium 474 mg, Fiber 5 g, Sugar 2 g, ServingSize 1 serving
REFRIED BEAN SANDWICHES
I had some leftover canned refried beans that I wanted to eat, but not cold and not out of the can, so I came up with this truly tasty sandwich!
Provided by 891256
Categories Lunch/Snacks
Time 15m
Yield 4 sandwiches, 2-4 serving(s)
Number Of Ingredients 11
Steps:
- In a medium size skillet, heat the olive oil, saute the onion until slightly cooked, add the garlic, cook 1 minute.
- Add the refried beans, cook and stir until heated, reduce heat to low.
- Add the cheese. Stir to melt through.
- Toss in the jalapeno slices. Leave on low heat until heated through. Meanwhile, toast the sandwich rolls, open faced, under the broiler, until golden.
- Prepare the lettuce.
- When time for assembling the sandwich, season the beans with salt and pepper. Spread the bean mixture onto the sandwich roll. Top with lettuce and the French dressing.
Nutrition Facts : Calories 478.7, Fat 13.7, SaturatedFat 5, Cholesterol 25, Sodium 1159.2, Carbohydrate 69.5, Fiber 10.4, Sugar 8.5, Protein 19.9
REFRIED BEAN QUESADILLAS
Quesadillas using refried beans? Oh yeah! Delicious! These refried bean quesadillas are chock-full of homemade refried beans, plenty of cheese, corn and chips. They're crispy on the outside and so tasty inside. Sure to be a favourite!
Provided by Dawn | Girl Heart Food
Categories Main Course
Time 28m
Number Of Ingredients 9
Steps:
- Preheat oven to 200 degrees Fahrenheit so you can keep your quesadillas warm while you are preparing your batches.
- To assemble quesadillas, spread half of the mozzarella cheese and half of the cheddar cheese on one half of each tortilla.
- Spread refried beans on top of cheese (about 1/3 cup of refried beans for each tortilla). If you move some of the cheese while spread out the refried beans, no biggie.
- Distribute corn on top of refried beans. Top refried beans with crumbled feta, remaining half of mozzarella cheese, remaining half of cheddar cheese and corn chips. Fold over each tortilla so it's a half-moon shape.
- To cook quesadillas, heat 2 teaspoons of olive oil or vegetable oil in a large non-stick frying pan over medium-low heat. Gently swirl the oil around the pan so you get good coverage.Note: Cook the quesadillas in batches, two quesadillas at a time, adding more oil to the pan between batches as necessary.
- Place two quesadillas in the pan. Cook quesadillas for about 2 to 3 minutes on one side.
- Carefully flip quesadillas to the other side and continue to cook for another 2 to 3 minutes or until the outside is crispy and golden, the inside is heated through, and the cheese is melted (carefully watch to ensure they don't burn). Transfer cooked quesadillas to a sheet pan and place into a preheated oven to keep warm while you are continuing to cook the remaining quesadillas.
- Repeat process with remaining quesadillas.
- Once all batches are done, cut each tortilla in half so you have 12 pieces in total. Serve as is or with your favourite dipping sauces (salsa, sour cream and guacamole are all yummy). Enjoy!Note: Properly store leftovers in an airtight container in the refrigerator and enjoy within 3 to 4 days. Reheat before serving.
REFRIED BLACK BEAN SALAD
Make and share this Refried Black Bean Salad recipe from Food.com.
Provided by BrotherAdso
Categories Lunch/Snacks
Time 30m
Yield 2-4 big bowls, 2-4 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil in a large skillet, add the garlic and onions and saute for 3 minutes.
- Add the spices, except the cilantro, and saute 2-3 minutes more.
- Add the beans and cilantro and cook for 10-15 minutes, mashing with a potato masher or back of a spoon intermittently until the onions, beans, spices, etc are one big mass.
- Add half the rice, mash into the the bean mixture.
- Mix the tomato, cucumber, romaine, and remaining rice.
- Add the warm bean mixture to the salad, carefully mix together.
- Serve immediately with spice, scallions, and/or tabasco to taste.
Nutrition Facts : Calories 655.9, Fat 9.7, SaturatedFat 1.6, Sodium 34.7, Carbohydrate 121.5, Fiber 20.4, Sugar 8.8, Protein 24.2
HOMEMADE REFRIED BEANS RECIPE
Flavorful homemade refried beans are easy to make in 15 minutes. Start with your favorite bean variety, pinto, black, or bayo.
Provided by Andrés Carnalla
Categories Side
Time 15m
Number Of Ingredients 6
Steps:
- Chop the onion. Finely chop the garlic.
- In a medium-sized pan, heat the oil to medium and add the chopped onion. Cook until the onion becomes transparent.
- Add the chopped garlic and cook for 1 minute. Do not allow the garlic to brown which will give it a bitter taste.
- Add the cooked beans with a little bit of the cooking water plus the salt and pepper.
- Cook for 2 minutes before mashing.
- Mash the beans to the consistency you prefer.
- Cook for 5 minutes stirring continually.
- Turn off the heat and allow the beans to rest for 3 minutes before serving.
Nutrition Facts : ServingSize 1 /2 cup, Calories 182 kcal, Carbohydrate 23 g, Protein 8 g, Fat 8 g, Sodium 207 mg
REFRIED BEANS RECIPE
Get perfectly creamy restaurant style refried beans by adding just THREE extra ingredients to your canned beans! These refried beans are perfect served as a dip, side, or filling for burritos and tacos!
Provided by Lil' Luna
Categories Appetizer
Time 10m
Number Of Ingredients 4
Steps:
- Combine Beans, shortening and milk in a pot over medium heat. Stir vigorously with fork or wire whisk until silky smooth. Add cheese and let melt before serving. Enjoy with warm tortillas or tortilla chips.
Nutrition Facts : Calories 262 kcal, Carbohydrate 16 g, Protein 11 g, Fat 15 g, SaturatedFat 6 g, Cholesterol 22 mg, Sodium 944 mg, Fiber 5 g, Sugar 5 g, ServingSize 1 serving
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- 1. In a frypan, combine all but 100g of beans with vegetable stock or water, and bring to the boil. Add the chipotle in adobo, tomato paste, cumin, paprika, sea salt and pepper and simmer for five minutes, stirring.
- 2. While still soupy, mash the beans in the pan using a potato masher until you have a creamy, spreadable mixture that has absorbed all the liquid. Keep warm.
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- Mince the garlic. Drain the beans and reserve the can liquid in a glass measuring cup. (Use water if using cooked beans.)
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