BEST REFRIED BEANS
I used a couple of the other recipes on here for a guideline and did my own thing. It turned out so well that I thought I would share this recipe for the best refried beans. Top with grated cheese if desired. Enjoy with chips, in a burrito, etc.
Provided by anewshootingstar
Categories Side Dish
Time 9h50m
Yield 8
Number Of Ingredients 12
Steps:
- Put the pinto beans in a bowl and cover with 2 inches of water. Soak for 8 hours to overnight.
- Transfer the beans to a medium saucepan and cover with water by about 1 inch. Add onion, garlic, chili powder, cumin, celery seed, salt, and black pepper. Bring to a boil, then reduce heat to low, cover, and let cook for 1 1/2 hours.
- Use a colander to separate the liquid from the solids. Transfer the solids to a food processor with diced tomatoes, hot sauce, oregano, and cayenne. Blend to desired consistency.
Nutrition Facts : Calories 169.1 calories, Carbohydrate 30.9 g, Fat 0.9 g, Fiber 7.6 g, Protein 9.8 g, SaturatedFat 0.2 g, Sodium 295.1 mg, Sugar 2.4 g
REFRIED BEANS
Refried beans are easy to make yourself. Try my canned beans refried beans recipe, to pair with all your favorite main dishes.
Provided by Kelsey Apley
Categories Side Dish
Time 20m
Number Of Ingredients 8
Steps:
- In a medium saucepan you will want to turn on medium heat. Then add your oil and let it get warm. Toss in your onions and salt.
- Cook your onions until they are softened and become translucent, this takes around 5 minutes.
- Add in your garlic, cumin, and chili powder. Stir constantly for about 30 seconds, you want it to begin to smell fragrant.
- Now pour your drained beans in along with vegetable stock. Stir and cook covered for 5 minutes on medium-low heat.
- Reduce your heat to low and remove your lid. Grab a potato masher or blender and mix up the beans. I generally mix only half the bans up as I like a thicker texture. But mix to your desired texture.
- You will want to cook the beans for 2-3 more minutes stirring often.
- Once done remove beans from the heat, and stir in the lime juice. Add salt to taste if ou would prefer.
- If your refried beans seem dry you can add a splash of broth or even water. Cover and stir occassionally until you are ready to serve.
Nutrition Facts : ServingSize 1 /2 cup, Calories 178 kcal, Carbohydrate 27 g, Protein 7 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 501 mg, Fiber 5 g, Sugar 10 g, UnsaturatedFat 6 g
CHEESY REFRIED BEAN CASSEROLE
Provided by Ree Drummond : Food Network
Categories side-dish
Time 55m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Spread a little butter on the bottom of a 9-by-13-inch baking dish.
- Heat some butter in a large skillet over medium-high heat. Add the peppers and onions and cook until softened, about 4 minutes. Off heat, add the tequila, then return to the heat and cook until evaporated, about 1 minute. Add the chili powder, garlic, jalapenos and some salt and pepper and cook for a minute or 2. Add the beans to the skillet and stir to combine everything. Cook until warmed through, about 4 minutes.
- Spread half of the beans in the prepared baking dish. Top with half of the Cheddar and pepper Jack cheeses. Spread on the remaining beans and top with the remaining cheese. Bake until the cheese is melted and just beginning to brown, 20 to 25 minutes.
REFRIED BEAN BAKE
This is fantastic with salsa. Use as a side dish, as a dip for corn tortilla chips, or wrap it in a flour tortilla for a burro. From The Ultimate Rotisserie Cookbook by Diane Phillips.
Provided by Barb R
Categories Beans
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees. Coat a 13 x 9 inch baking dish with nonstick cooking spray.
- In a 10 inch sauté pan, heat the oil over medium heat, then add the onions and jalapenos and cook, stirring, until the onion softens, 4 to 5 minutes.
- Turn the mixture into a large mixing bowl. Add the beans, 1 cup of the sour cream, the cumin, and ground chile and stir until well blended. Spread the bean mixture over the bottom of the prepared dish and cover evenly with both grated cheese. At this point, the casserole can be refrigerated, tightly covered with plastic wrap, for up to 24 hours. Allow it to come to room temperature before baking.
- Bake the casserole until the cheese is bubbling, 30 to 40 minutes. Remove the casserole from the oven, garnish with the cilantro, and serve the remaining ½ cup sour cream on the side.
Nutrition Facts : Calories 794.4, Fat 47.2, SaturatedFat 25.1, Cholesterol 119.1, Sodium 1363.8, Carbohydrate 60, Fiber 18.4, Sugar 3, Protein 35.4
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
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