Gluten Free Refried Beans Brands Recipes

REFRIED BEANS (GLUTEN FREE)

Steps:

• Sort through dried beans and remove any pebbles, off-colored beans or debris. Rinse thoroughly and drain.
• Put beans in crock pot and add chicken stock and enough water to cover beans by about 3 inches.
• Cover and cook on low 6-8 hours or until tender.
• Drain beans, but reserve 1 cup of cooking liquid and set aside.
• Reserve about 1/2 cup of cooked beans and place the rest into food processor (or a large bowl to mash by hand).
• Pulse a few times and then add oil. Process to incorporate.
• Add tomato paste, vinegar, onion, jalapeno, garlic, salt, cumin and chili powder. Process until smooth and combined.
• Add reserved beans and pulse a couple times; just enough to break them up. Serve as desired.

REFRIED BEANS

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.