Spicy Refried Beans With Bacon Food

SPICY REFRIED BEANS

Steps:

• Melt the butter with the olive oil in a saucepan over medium-high heat. Add the serrano chile and cook until the chile begins to brown, about 1 minute. Add the beans and chicken broth. Cook over medium heat, frequently mashing only the beans (not the chile), until the beans are a thick paste, about 10 minutes. Season with salt and pepper. Remove the chile and serve.

SPICY REFRIED BEANS

Steps:

• In a large skillet, saute the onion, jalapeno and garlic in oil for 2-3 minutes or until tender. Stir in the beans, water, hot pepper sauce, cumin, chili powder and cayenne. Cook and stir over medium-low heat until heated through. Transfer to a serving bowl; sprinkle with cheese.

INSTANT POT BACONY REFRIED BEANS

Steps:

• Set a 6-quart Instant Pot® to saute on high (see Cook's Note) and cook the bacon, stirring occasionally, until golden brown and the fat has rendered, about 7 minutes. Add the onion, bell pepper, garlic, beans, 4 teaspoons salt and 5 cups water and stir to combine. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 45 minutes. After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid. Stir to combine.
• Using a potato masher or an immersion blender, smash the beans so that all of the beans have been crushed but the mixture is thick and not completely smooth (refried beans should still be pourable at this point, but they will thicken as they sit). Transfer to a large bowl, let sit 10 minutes to thicken and serve.

THE BEST HOMEMADE REFRIED BEANS

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.

BACON REFRIED BEANS

Steps:

• In a heavy saucepan, cook the chopped bacon until almost crisp; remove to a plate (do not drain fat).
• To the same saucepan add in the onion, garlic, 1 teaspoon sugar and jalapeno peppers; cook stirring until transparent (about 3 minutes).
• Reduce the heat to low and continue to cook until the onions have caramalized and are a deep brown (this should take about 25 minutes, add in a little more oil if needed).
• Add the cooked bacon back to the saucepan along with the undrained black beans; roughly mash using a potato masher.
• Add in 1 cup broth and bring to a simmer stirring.
• Simmer uncovered over low heat for 1 hour stirring occasionally adding in more broth if needed to achieve desired consistancy.
• Season with the seasoned salt (or white salt) and black pepper to taste.

RUSH HOUR REFRIED BEANS

Steps:

• Heat bacon grease in a skillet over medium heat. Cook and stir onion and garlic in the hot bacon grease until onions are softened, 5 to 7 minutes. Mash pinto beans and cumin into onion mixture using a potato masher until reaching your desired consistency. Cook and stir bean mixture until heated through, 3 to 5 minutes.

REFRIED BEANS WITH BACON

Steps:

• Combine beans, water, garlic, tomato, and salt in slow cooker.
• Cover. Cook on high 5 hours, stirring occasionally. When the beans become soft, drain off some liquid.
• While the beans cook, brown bacon in skillet. Drain, reserving drippings. Crumble bacon. Add half of bacon and 3 tablespoons drippings to beans. Stir.
• Mash or puree beans with a food processor. Fry the mashed bean mixture in the remaining bacon drippings. Add more salt to taste.
• To serve, sprinkle the remaining bacon and shredded cheese on top of beans.
• VARIATIONS:.
• Instead of draining off liquid, add 1/3 cup dry minute rice and continue cooking about 20 minutes. Add a dash of hot sauce and a dollop of sour cream to individual servings.
• Instead of frying the mashed bean mixture, place several spoonfuls on flour tortillas; roll up, and serve.