REFRIED BEANS
Make traditional Mexican refried beans-like a restaurant's, but better! Try this simple recipe for homemade refried beans to serve as a side dish, turn into a dip, or fill burritos and quesadillas.
Provided by Elise Bauer
Categories Side Dish Budget Pantry Meal Pressure Cooker Restaurant Favorite Bean Mexican Pinto Beans
Time 2h50m
Yield 6
Number Of Ingredients 9
Steps:
- Rinse the dry beans: Rinse the beans in water and check for and remove any small stones, pieces of dirt, or bad beans. Remove any beans that float in water.
- Cook the beans on the stove top or in the pressure cooker: Stove Top Method Put beans into a pot and cover with at least 3 inches of water-about 3 quarts total for 2 1/2 cups of dry beans. Add half an onion, salt, and oregano. Bring to a boil and then lower heat to simmer, covered, for about 2 1/2 hours. The cooking time will vary depending on the batch of beans you have. The beans are done when they are soft and the skin is just beginning to break open. If the beans are still hard after 2 1/2 hours, add 1/8 teaspoon of baking soda to the pot and cook a half hour or more longer. Pressure Cooker Method Put beans into a 4 quart or larger Instant Pot or pressure cooker with a 15 pound weight. Add 8 cups (2 quarts) of water. (Make sure you never fill a pressure cooker with water more than 2/3 of the way up the pot.) Add the onion, salt, and oregano. Cook for 30 to 35 minutes on high pressure, then let the beans cool naturally for 10 minutes before releasing the pressure valve. The beans should be soft and the skins barely breaking open. If the beans are still quite hard, add 1/8 teaspoon of baking soda and bring to pressure again for 10 minutes. Note: If you are using a standard pressure cooker (not an Instant Pot), allow the pressure cooker to cool completely before opening. If there is resistance when attempting to open the cooker, do not open it, allow it to cool further. Follow the directions for your brand of pressure cooker. (See How to Make Fast No Soak Beans in a Pressure Cooker .) Either method: Strain the beans from the cooking water, reserving about a cup of the cooking water. Remove the remnants of onion or oregano sprig if using.
- Sauté the onions in fat: Chop the remaining half an onion. Heat the bacon fat or oil in a wide, sturdy frying pan (not a flimsy nonstick) on medium high heat. Add the chopped onion and cook until translucent. (You can do this while the beans are cooking.)
- Add the beans, mash them in pan: Add the strained beans and about a 1/4 cup of the bean cooking water or plain water to the pan. Using a potato masher, mash the beans in the pan, while you are cooking them, until they are a rough purée.
- Add water and season: Add more bean water or plain water to desired level of creaminess and to keep the fried beans from getting too dried out. Add more salt to taste. Stir in 1/2 teaspoon of chipotle chili powder, if using. When the beans are heated through, top with crumbled cotija cheese or shredded cheddar cheese (1/2 cup) to serve (optional). (You can also stir in slices of cheddar to melt into the hot beans.)
Nutrition Facts : Calories 327 kcal, Carbohydrate 52 g, Cholesterol 0 mg, Fiber 13 g, Protein 17 g, SaturatedFat 1 g, Sodium 736 mg, Sugar 2 g, Fat 6 g, ServingSize Makes about 6 cups of refried beans., UnsaturatedFat 0 g
HOMEMADE REFRIED BEANS
You can't beat the simplicity and taste of Homemade Refried Beans, made with just five-ingredients!
Provided by Lauren Allen
Categories Appetizer Main Course Side Dish
Time 10h20m
Number Of Ingredients 7
Steps:
- Rinse pinto beans in a colander, removing any unwanted pebbles or pieces that may be in the bag.
- Add the beans to a large pot, cover with water and soak overnight.
- Drain soaked beans and return them to the pot. Add fresh water to cover the beans up to two inches above them. Add onion to the pot and a couple dashes of salt.
- Bring beans to a boil, cover and simmer for one hour, stirring occasionally. Check the beans and if they're not completely cooked after one hour, let them simmer a few minutes longer until they're done.
- Drain the beans, removing the onion and reserving the bean broth water.
- In a large skillet (preferably an iron skillet), heat lard or oil over medium heat.
- Add the garlic and stir. Add the beans, cumin, oregano and 1/4 cup of the bean broth. (You could also chop the reserved onion and add it to the pan).
- Cook, gently smashing the beans as they cook with a potato masher or fork.
- Continue stirring and mashing, adding additional bean broth as needed until you get the texture you like and the beans are the consistency of soft mashed potatoes. Taste and season with additional salt, cumin and oregano, as needed. Top with shredded cheese, if desired.
Nutrition Facts : Calories 237 kcal, Carbohydrate 43 g, Protein 14 g, Fat 1 g, SaturatedFat 1 g, Sodium 341 mg, Fiber 11 g, Sugar 2 g, UnsaturatedFat 2 g, ServingSize 1 serving
REFRIED BEANS
Try making this dish to serve at a party - it works well as a dip served with nachos. It's also a great accompaniment to a larger Tex-Mex-style meal
Provided by Barney Desmazery
Categories Dinner
Time 40m
Yield Serves 4 as a topping or 2 as side
Number Of Ingredients 9
Steps:
- Lightly drain the beans, reserving the juice from the tin, but do not rinse (you want the beans in about half the liquid from the can). Depending on the texture you prefer, either mash them roughly in a bowl or blitz them using a blender until smooth. Set aside.
- Heat the oil in a large frying pan or casserole and cook the onions for 8-10 mins until soft and golden. Scatter in the garlic, chilli and cumin seeds, and sizzle everything for 2 mins more. Tip in the beans, oregano, paprika and a pinch of salt. Cook everything together for 5 mins until the beans have heated through adding more reserved bean juice if it's too thick. Serve straightaway with a sprinkling of coriander, if you like, or leave to cool and keep chilled. Will keep chilled for up to three days or frozen for a month. Reheat with a splash of water mixed in.
Nutrition Facts : Calories 114 calories, Fat 3 grams fat, SaturatedFat 0.4 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 3 grams sugar, Fiber 6 grams fiber, Protein 5 grams protein, Sodium 0.01 milligram of sodium
AUTHENTIC REFRIED BEANS
Make and share this Authentic Refried Beans recipe from Food.com.
Provided by sloansmom williams
Categories Black Beans
Time 4h20m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Put beans and water into Dutch oven.
- Soak at least six hours.
- Pour beans into colander and rinse thoroughly.
- Add two cups water back into the Dutch oven, along with bacon grease, garlic powder, bouillon and chili powder.
- Bring to a boil.
- Cover and reduce heat, simmering for about four to six hours.
- Stir occasionally.
- You'll know when the frijoles are done because they'll be very tender.
- Mash until about only half are left whole.
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4.2/5 (74)Calories 175 per servingCategory Side
- In a large pot, add in the dried beans, onions, oregano, salt and black pepper. Add in enough water to cover the beans at least two inches or more.
- Add dried beans, onions, oregano, salt and black pepper into the slow cooker. Add in enough water to cover the beans at least two inches or more, cover and cook on low for 6-7 hours or on high for 3-4 hours until the beans are tender.
- Open 2 15-ounce cans of cooked pinto beans and drain water. Continue to the pan fry instructions.
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Ratings 183Calories 90 per servingCategory Side Dish
- Rinse with water in a stainer to clean. Or if soaking the beans, place in a medium size mixing bowl and cover completely with water. Let sit overnight. Strain the beans the next day after soaking.
- Add the beans smashed garlic and onion to a large pot or pan. Pour the water in. Beans should be fully submerged in water.
- Bring to a boil, stir in the salt, then turn the heat to low and continue to simmer covered. Allow to cook for about 30 minutes, remove lid, stir, and continue to cook an additional 30-60 minutes until the beans are softened and easily mashed.
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