Refried Beans Homemade Food

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.

HOMEMADE REFRIED BEANS RECIPE

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.

THE "BEST" REFRIED BEANS

Steps:

• Place pinto beans and garlic in crockpot and cover with water.
• Cook beans until tender, usually 3 hours on high.
• In a large saucepan, melt the bacon grease on medium heat.
• Add DRAINED beans to saucepan, do not discard the bean broth though.
• Mash the beans with a mashed potato masher, you can make the beans as lumpy or as smooth as you wish.
• Once they are mashed to your liking, add the butter.
• Add enough bean broth to the mashed beans. You can add more if you like your beans close to the runny side, or less broth if you like your beans nice and thick.
• Lastly season with salt/pepper to your liking.
• ENJOY!

AUTHENTIC REFRIED BEANS

Steps:

• Put beans and water into Dutch oven.
• Soak at least six hours.
• Pour beans into colander and rinse thoroughly.
• Add two cups water back into the Dutch oven, along with bacon grease, garlic powder, bouillon and chili powder.
• Bring to a boil.
• Cover and reduce heat, simmering for about four to six hours.
• Stir occasionally.
• You'll know when the frijoles are done because they'll be very tender.
• Mash until about only half are left whole.

SIMPLE HOMEMADE REFRIED BEANS

Steps:

• Place first four ingredients in a medium sauce pan over medium heat.
• Cook until the butter is melted and the ingredients are heated through.
• Remove pan from the heat source, and add the cheese.
• Mash all of the ingredients in the pan with a potato masher or beat with a hand-held mixer.
• Add salt and pepper to taste.

REFRIED BEANS

Steps:

• Heat the coconut oil in a 10-inch cast-iron skillet over medium heat. Add the onions and cook until softened, 3 to 4 minutes. Add the garlic, cumin, coriander and 1/2 teaspoon salt; cook until the spices are toasted and the garlic has softened, 1 minute. Add the pinto beans, chicken stock and chipotle puree and bring to a boil. Cook until the stock has reduced by about half and the mixture has thickened, 5 to 6 minutes.
• Off the heat, mash the beans to a smooth paste with a potato masher, leaving some beans partially mashed to add some texture. The beans should have the consistency of a thick sauce; if they're difficult to stir, they're too thick. If needed, thin the beans out with extra chicken stock, 1 tablespoon at a time.
• Finish by stirring in the lime juice and adding salt to taste. Garnish with queso fresco and cilantro, and serve with lime wedges.

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.

REFRIED BEANS

Steps:

• In a large, heavy pot, combine the beans, bay leaf, and enough water to cover by 1 to 2 inches. Bring to a boil. Lower the heat and simmer uncovered, stirring occasionally, until the beans are very tender, 1 1/2 to 2 hours, adding more water as necessary to keep covered. When the beans are soft, mash in the pot with a potato masher or the back of heavy wooden spoon. Remove from the heat.
• In a large, heavy skillet, heat the bacon fat over medium-high heat. Add the onions and cook, stirring, until soft, 4 to 6 minutes. Add the garlic, jalapeno, chili powder, cumin, salt, and cayenne, and cook, stirring, until fragrant, 45 seconds to 1 minute. Add the beans and any cooking liquid from the pot, and the oregano, and stir to combine. Cook, stirring with a heavy wooden spoon, until the mixture forms a thick paste, 15 to 20 minutes, adding water a bit at a time to keep the beans from drying out too much.
• Remove from the heat and transfer to a decorative bowl. Sprinkle with the cheese and cilantro, and serve.

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.

REFRIED BEANS

Steps:

• In a food processor, purée the beans until they become like paste.
• Heat a frying pan with the olive oil on medium. When the pan is warm, place the beans in the olive oil along with the garlic and salt.
• Stir constantly until the oil is absorbed, about 3 minutes.
• Place in warmed serving dish and sprinkle with cheese.
• Serve warm.

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.

ULTIMATE REFRIED BEANS WITH CHEESE

Steps:

• Cover beans with 4 inches of water and soak for at least 12 hours, or overnight.
• Place the pot with beans and water on the stove and heat to a boil. Reduce heat to medium-low and simmer until much of the water has been absorbed and beans are soft enough to mash, about 2 hours.
• Crush the beans thoroughly with a potato masher. Simmer for 1 hour more.
• Take an immersion blender to the pot and pulverize the beans until there are no visible solids left. If any water remains, simmer until it evaporates and beans are reduced to a thick paste.
• Add milk, lard, garlic powder, salt, chile pepper, cumin, and cayenne and stir to combine. Cook for 10 minutes more.
• Meanwhile, preheat the oven to 400 degrees F (200 degrees C).
• Transfer beans to a casserole dish and sprinkle with Oaxaca cheese. Cover with foil.
• Bake in the preheated oven until cheese is melted, about 20 minutes, removing foil at the 15-minute mark. Serve immediately.

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.

HOMEMADE REFRIED BEANS

Steps:

• In a large skillet, saute onion and garlic in 2 tablespoons oil until crisp-tender. Place 2 tablespoons oil in a blender; add half of the onion mixture, and half of the beans, cumin, salt, coriander, pepper, hot pepper sauce and cheese. Cover and process until smooth. Repeat with remaining ingredients., Transfer to a large skillet. Cook, uncovered, over medium heat until heated through. Leftover refried beans may be frozen for up to 3 months.

BEST REFRIED BEANS

Steps:

• Put the pinto beans in a bowl and cover with 2 inches of water. Soak for 8 hours to overnight.
• Transfer the beans to a medium saucepan and cover with water by about 1 inch. Add onion, garlic, chili powder, cumin, celery seed, salt, and black pepper. Bring to a boil, then reduce heat to low, cover, and let cook for 1 1/2 hours.
• Use a colander to separate the liquid from the solids. Transfer the solids to a food processor with diced tomatoes, hot sauce, oregano, and cayenne. Blend to desired consistency.