Refried Red Beans With Tomato And Poblano Rachael Ray Food

ROASTED BEANS AND TOMATOES

Steps:

• Heat the oven to 450 degrees F with an empty baking sheet on an upper rack.
• Coat beans and tomatoes with olive oil and season them with salt and pepper. Pour the beans and tomatoes on the hot baking sheet and roast 22 to 25 minutes until caramelized. Serve as a side.

RICE AND BEANS, SPANISH STYLE

Steps:

• Place the red pepper over a gas flame on the stovetop to char it or blacken it under the broiler. Then place in a bowl and cover. Once cool, peel, seed and chop.
• Heat a drizzle of EVOO in a Dutch oven or deep skillet. Add the chorizo and render for a few minutes.
• Meanwhile, heat a drizzle of EVOO and the butter in a saucepot over medium heat. Add the pasta to the pot and toast to golden. Add the rice and saffron and about 2 1/2 cups of the chicken stock. Bring to a boil and sprinkle with salt. Cover the pot and cook the rice to tender, 17 to 18 minutes.
• Add the garlic, chiles and onions to the chorizo and cook to tender, 7 to 8 minutes. Stir in the tomato paste and deglaze the pan with the sherry. Next, add the beans, roasted peppers, kale, 1 cup of the chicken stock and a few grates of nutmeg and cover to wilt the greens.
• Serve the rice in shallow bowls and top with the sausage and beans.

EXTRA SPICY REFRIED BEANS AND LETTUCE, TOMATOES AND LIME

Steps:

• Heat canned refried beans in a medium skillet over medium heat. Stir chopped jalapeno, cayenne hot sauce and garlic powder into refried beans. Reduce heat to low and keep warm until ready to serve. Combine lettuce and tomatoes in a bowl. Squeeze the juice of 1 lime over the bowl and season the lettuce and tomatoes with salt. Toss to combine. Drizzle extra-virgin olive oil over the bowl and toss lettuce and tomatoes again. Serve refried beans along side lettuce and tomatoes.

REFRIED RED BEANS WITH TOMATO AND POBLANO (RACHAEL RAY)

Steps:

• Place poblano under hot broiler, blister and char the skin.
• Place in bowl; cover. Let stand to cool.
• Add beans to food processor; pulse until mashed.
• Heat large skillet over medium heat.
• Add butter, onion, and garlic. Saute until soft, 6-7 minutes.
• Stir in beans, tomato sauce, salt, pepper and hot sauce.
• Peel, seed and chop poblano; add to skillet.
• Simmer 10 minutes.
• Garnish as desired.
• Serve immediately with crackers.

REFRIED BEAN STUFFED POBLANOS W/ CHEESE

Steps:

• Place chile halves, cut sides up, on a round microwave-safe plate.
• Cover with wax paper; microwave at HIGH 3 minutes.
• While chiles cook, combine beans, rice, and picante sauce in a medium bowl, stirring well. (This is where you would add the chicken if using).
• Spoon bean mixture evenly into chile halves.
• Cover with wax paper; microwave at HIGH 2 minutes.
• Uncover chiles, sprinkle each half with 2 tablespoons cheese, and microwave at HIGH 1 to 2 minutes or until cheese melts.
• Sprinkle evenly with cilantro, if desired.

EXTRA SPICY REFRIED BEANS WITH LETTUCE, TOMATO, AND LIME

Steps:

• Heat canned refried beans in a medium skillet over medium heat.
• Stir chopped jalapeno,hot sauce and garlic powder into refried beans.
• Reduce heat to low and keep warm until ready to serve.
• Combine lettuce and tomatoes in a bowl.
• Squeeze the juice of 1 lime over the bowl and season the lettuce and tomatoes with salt.
• Toss to combine.
• Drizzle olive oil over the bowl and toss lettuce and tomatoes again.
• Serve refried beans along side lettuce and tomatoes.