Unfried Beans Food

UNFRIED REFRIED BEANS

Steps:

• Place beans in a soup kettle or Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans, discarding liquid., Return beans to Dutch oven; add the 2 quarts water. Add the chili powder, garlic, 1-3/4 teaspoons cumin, pepper, 3/4 teaspoon salt and pepper flakes. Bring to a boil. Reduce heat; cover and simmer for 2-3 hours or until beans are tender., Drain beans, reserving 3/4 cup liquid. Place bean mixture in a bowl; coarsely mash. Gradually stir in reserved cooking liquid until mixture reaches desired consistency. Stir in the remaining cumin and salt. Serve on tostada shells with toppings of your choice if desired.

UNFRIED REFRIED BEANS

Steps:

• Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker.
• Pour in the water and stir to combine. Cook on High for 8 hours, adding more water as needed.
• Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.
• Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.

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.

DRUNKEN REFRIED BEANS

Steps:

• 1. Place bacon in large skillet; heat 1 minute over medium-high heat. Add onion; cook 1 minute more. Add drained tomatoes, beans and beer; stir until combined.
• 2. Bring mixture to a boil. Reduce heat to low; cook 10 minutes or to desired thickness, stirring occasionally. Sprinkle with cheese just before serving.

CHORIZO REFRIED BEANS

Steps:

• Heat a medium saute pan on medium heat. Add the chorizo and cook until golden in color, about 6 minutes. Remove the chorizo to a drain on a plate lined with some paper towels. Add the onions to the pan with the chorizo fat. Saute until the onions are translucent, about 4 minutes. Return the chorizo to the pan. Add the refried beans to the mixture. Continue cooking for about 5 minutes. Turn the heat off and reserve for tostadas and burritos.

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.

REFRIED BEANS

Steps:

• Heat 1/4 cup lard or vegetable oil in a large skillet over medium heat.
• Add 1/2 diced onion and cook, stirring, until soft, about 3 minutes.
• Add two 15-ounce cans black beans (drained), 1 cup chicken broth and 1/2 teaspoon dried Mexican oregano. Cook, lightly mashing the beans, until the liquid is absorbed, about 5 minutes.
• Add 1 more cup chicken broth and cook until slightly saucy, about 7 minutes. (Stir in a splash of water if the beans are too thick.)
• Season with salt and pepper and top with crumbled Cotija cheese.

(UN)REFRIED BEANS

Steps:

• In a large soup pot, saute the onions in the olive oil over medium-high heat until the onions are soft.
• Stir in the chili powder, cumin, salt, and cayenne powder, and continue sauteing for 1 minute or so - just until the spices are fragrant.
• Add the beans, oregano, and 1 to 2 cups water (depending on how thick or thin you like your beans). Stir in the bouillon.
• Bring the mixture to a boil, then reduce the heat and allow to simmer, stirring occasionally and adding more water if needed to keep the beans from sticking to the bottom of the pan, until the beans are very soft - approximately 1 hour. (After an hour or so they will be ready, but they can also simmer quietly and patiently on the stove for at least 3 hours if needed.).
• Using a potato masher, mash the beans until most of them are mashed, and the texture is mostly smooth.

GUADALAJARA RE-FRIED BEANS

Steps:

• 1. In a colander wash and scrub dried beans picking out any funny looking ones and/or stones.
• 2. Transfer beans to a large pot. Boil beans at a hard roll for 15 minutes. Drain into a colander and rinse again with cold water. This will help remove some of the gas causing substances that beans posses.
• 3. After curing the beans cover and simmer for 4 hours.
• 4. Once the beans and water have turned a deep reddish color remove from heat and let stand while you prepare your pan.
• 5. In a large frying pan heat the olive oil and throw in the chopped onion and smashed garlic. Allow to cook till the onions and garlic start to caramelize.
• 6. With the onions and garlic still hot, turn the burner to low and use a large slotted spoon to begin transferring the beans from the pot to the frying pan, spooning the beans over the onions and garlic. Save the bean broth for later.
• 7. After as many of the beans have been transferred to the pan sprinkle with the garlic salt and stir with a wooden spoon.
• 8. Once the beans have absorbed the oil and start to look milky, smash them with a potato masher. Don't worry if the beans look dry and pasty.
• 9. Once the beans are smashed start spooning them to the sides of the pan creating a ring. It should resemble a large doughnut.
• 10. Give the bean broth a good stir and In the center of the bean ring pour the remaining bean broth (or as much as the pan will allow) into the empty spot.
• 11. With the wooden spoon begin cutting the smashed beans so the liquid can river through them Continue cutting till the beans and broth are creamy and well combined.
• 12. Allow beans to simmer till the desired consistency is achieved. Garnish with the Jack cheese and serve warm as a side dish or spoon into grilled tortillas as a satisfying snack the whole family will love.
• Serve with your favorite tortilla chips or make your own by cutting tortillas with a pizza cutter and placing each triangle into hot canola oil. Remove from oil and sprinkle with salt to taste.

UNFRIED BEANS

Steps:

• Place sunflower seeds, walnuts, garlic, salt, cumin, olive oil, jalapeno pepper, sun-dried tomatoes, and water in food processor and process until smooth.
• Add more water if needed.
• Place chickpeas in food processor and process until finely chopped.
• Add tahini and miso, processing well.
• Add seed and nut mixture to chickpeas, processing well.
• Place in a serving bowl and fold in salsa, stirring well.

REFRIED BEANS WITHOUT THE REFRY

Steps:

• Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. Pour in the water and stir to combine. Cook on High for 8 hours, adding more water as needed. Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.
• Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.

ZESTY REFRIED BEANS

Steps:

• Combine refried beans, chili powder, and cumin in a medium saucepan; cook over low heat until thoroughly heated.
• Top each serving with a dollop of sour cream.