Shortcut Refried Beans Food

EASY REFRIED BEANS

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.

QUICK AND EASY REFRIED BEANS

Steps:

• Heat the olive oil over medium heat in a skillet.
• Add the onion, garlic, and peppers if you are using them. Cook for 4-5 minutes until onion begins to soften.
• Add the beans and broth. Cook for about 5 minutes until beans are warm.
• Turn off the heat and season with salt and pepper. Mash the beans using a spoon or potato masher (preferred method) or pulse in a food processor/blender to your desired texture.

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.

SHORTCUT REFRIED BEANS

Steps:

• Grind pinto beans until fine using a food grinder. Place in a saucepan, and whisk in salt, cumin, chili powder, and warm water. Bring to a boil over medium heat, and cook until thick, about 15 minutes.
• When the mixture has thickened, stir and cook for 4 more minutes. Remove from heat and stir in salsa. Serve as a dip, or use as filling for burritos.

SHORTCUT REFRIED BEANS

Steps:

• Grind pinto beans until fine using a food grinder. Place in a saucepan, and whisk in salt, cumin, chili powder, and warm water. Bring to a boil over medium heat, and cook until thick, about 15 minutes.
• When the mixture has thickened, stir and cook for 4 more minutes. Remove from heat and stir in salsa. Serve as a dip, or use as filling for burritos.

MOLLY'S REFRIED BEANS

Steps:

• In large pot soak the beans for at least 4 hours. Bring to a boil, cover, reduce heat to medium and cook until soft.
• If necessary, add more water as needed so that the beans do not dry out while cooking. Once beans are cooked, drain beans but *RESERVE* liquid.
• Fry up the bacon slices in large cast iron skillet and set aside to drain on paper towel. Reserve drippings.
• Meanwhile, mince the onion and garlic.
• *Heat a cast iron skillet on medium and saute the onion and garlic in the bacon drippings or solid lard until soft.
• With slotted spoon, transfer the cooked beans to the skillet. Lower temperature to low-medium. Add about a cup of the bean liquid and mix in the beans with the onion and garlic. Begin to mash the beans with a potato masher, adding more bean liquid as necessary to facilitate. Great grandma prepared these beans soupy with about 3/4 of the beans mashed, the remaining left whole. That is how great-grandma cooked them and that is how I like them. Keep mashing beans and adding liquid until soupy and not dry. Lower heat to simmer. Do not allow beans to dry out, adding more bean liquid if needed.
• Crumble the bacon and stir into the beans. Season with salt. Taste and reseason with more salt if necessary. Beans seems to require a good amount of salt to bring out their flavor.
• *NOTE: If you choose to use a cast iron skillet be warned that the iron content will turn lighter colored beans an unattractive pinkish-grey color. This will not affect the taste at all other than adding a bit of extra iron to your diet. If preferred, cook beans in a non-reactive pot.
• Save the bean liquid to rehydrate and reheat any leftovers, but *DO NOT* use plain water to reheat the beans.

20 MINUTE SKILLET REFRIED BEANS

Steps:

• In a large skillet, melt butter over medium heat. Add diced onion and saute for 4-5 minutes or until onion is translucent.
• Add garlic to melted butter and onions and saute for another minute.
• Add pinto beans (don't wash and drain them first - just dump in the whole can), cumin, chili powder and cayenne powder to skillet. Cook for about 5 minutes or until beans are heated through.
• Using a potato masher, mash beans until they become the consistency that you prefer (my husband likes them completely smooth while I prefer them to be a little chunky. You could also put the beans in a blender to make them super smooth).
• If desired, top with some shredded cheese and fresh cilantro.