Refried Beans Gluten Free Recipes

EASY REFRIED BEANS

Steps:

• In a medium saucepan over medium heat, warm the olive oil until shimmering. Add the onions and salt. Cook, stirring occasionally, until the onions have softened and are turning translucent, about 5 to 8 minutes.
• Add the garlic, chili powder and cumin. Cook, stirring constantly, until fragrant, about 30 seconds. Pour in the drained beans and water. Stir, cover and cook for 5 minutes.
• Reduce the heat to low and remove the lid. Use a potato masher or the back of a fork to mash up about at least half of the beans, until you reach your desired consistency. Continue to cook the beans, uncovered, stirring often, for 3 more minutes.
• Remove the saucepan from the heat and stir in the cilantro and lime juice. Taste, and add more salt and lime juice if necessary. If the beans seem dry, add a very small splash of water and stir to combine. Cover until you're ready to serve.

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.