Zesty Refried Beans Food

HOW TO MAKE SLOW COOKER REFRIED BEANS

Steps:

• Pour dried beans in the slow cooker. Add shredded onion, garlic, cumin, salt and cayenne pepper. For a richer flavor, add a ham bone or a couple of bacon strips to the crock. Pour the water over the top of the beans and cover tightly. Turn slow cooker on high and cook for 8-10 hours. You can also cook on low for 12 hours or longer.Once beans are very tender, remove the ham bone or bacon if necessary. Depending on your slow cooker, you may have excess liquid in the crock. Scoop 1 ½ cups of the bean liquid out of the crock and reserve.Use an immersion blender or a potato masher to smash the beans into a relatively smooth texture. Add some of the bean liquid back in if needed to reach the right consistency. Salt and pepper to taste.Serve as-is or sprinkle with your favorite toppings. Serve warm.Note: Some optional topping suggestions include shredded cheese, sliced jalapenos, chopped green onions, sour cream, and cayenne pepper.

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.

REFRIED BEAN AND CHEESE DIP

Steps:

• Combine refried beans, undrained beans, undrained tomatoes, Velveeta and onions in medium saucepan. Heat over medium-low heat until Velveeta melts, stirring frequently.
• Serve with tortilla chips, if desired.

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 BLACK BEANS

Steps:

• Place beans in bowl and cover with cold water; let soak overnight.
• Cook bacon in large heavy saucepan until just beginning to color, about 4 minutes.
• Add onion and next 6 ingredients (bay leaves through ground cloves) and saute until onions soften, about 5 minutes.
• Drain beans and stir into onion mixture.
• Add garlic and then 3 1/2 cups stock; simmer uncovered 30 minutes.
• Meanwhile, char chiles and bell pepper over gas flame or in broiler until blackened on all sides.
• Place in plastic bag for 10 minutes.
• Peel chiles and pepper and dice, reserving any juices.
• Set aside 2 tablespoons chiles and 2 tablespoons bell pepper for garnish.
• Add remaining chiles, bell pepper and any reserved juices to beans.
• Cover and simmer until beans are very soft, about 1 hour, depending on freshness of beans.
• Using back of wooden spoon, mash half of bean mixture against side of pan.
• Continue cooking until thick and slightly dry, stirring occasionally, about 30 minutes.
• (Can be prepared 2 days ahead. Cover beans, bell pepper and chiles separately and refrigerate. Reheat beans over low heat, stirring frequently, before continuing.).
• Preheat broiler.
• Spoon beans into 1 1/2 quart shallow flameproof baking dish, sprinkle with cheese and broil until cheese bubbles, about 4 minutes.
• Garnish with resreved chiles and bell pepper and serve immediately.

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.

SPICY CHEESY REFRIED BEANS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter in a saucepan over medium heat; cook and stir onion and garlic until onion becomes translucent, 2 to 3 minutes.
• Cook and stir refried beans into onion mixture until heated through, 3 to 5 minutes. Remove from heat and stir cream cheese into bean mixture. Spread mixture into a pie plate; top with Cheddar cheese.
• Bake in the preheated oven until cheese is melted and bubbling, about 20 minutes.