TWICE-COOKED (REFRIED) BEANS WITH CUMIN
Make and share this Twice-Cooked (Refried) Beans With Cumin recipe from Food.com.
Provided by ratherbeswimmin
Categories Beans
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Add oil to a large skillet, preferably nonstick; place over medium heat.
- When the oil is hot, add in the onion and cook/stir until it is golden brown, about 10 minutes.
- Add in the cumin and cook/stir, 1 minute.
- Add in the beans and mash with a large fork or potato masher; continue to cook and mash, stirring, until the beans are more or less broken up (some remaining chunks are fine).
- Season with salt and pepper; add the cayenne and more cumin if you like, and serve.
Nutrition Facts : Calories 300.7, Fat 15.2, SaturatedFat 1.2, Sodium 572.1, Carbohydrate 32.6, Fiber 9, Sugar 5.3, Protein 10.7
HOMEMADE REFRIED BEANS
Beans, onions, jalapenos, and spices are cooked low and slow then mashed together until flavors blend!
Provided by Holly Nilsson
Categories Appetizer Dip Party Food Slow Cooker Snack
Time 8h25m
Number Of Ingredients 9
Steps:
- Rinse beans and check for dirt or debris.
- Place all ingredients in a 4QT slow cooker except drippings. Cook on High for 8 hours.
- Remove the beans from the slow cooker reserving the cooking liquid.
- Mash beans to desired consistency adding water as needed. Stir in bacon drippings if desired. Taste and season with salt & pepper.
Nutrition Facts : Calories 252 kcal, Carbohydrate 34 g, Protein 12 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 7 mg, Sodium 1176 mg, Fiber 11 g, Sugar 2 g, ServingSize 1 serving
TWICE FRIED GREEN BEANS
Provided by Food Network
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Heat 3 cups of the peanut oil in a large pot to deep-fry temperature (350 degrees F), and fry the beans in batches until tender but still crisp, 2 to 3 minutes. Use a slotted spoon to transfer beans to paper towels to drain.
- Heat the remaining 3 tablespoons oil in a wok or large skillet. Add the scallions and garlic and cook just long enough to release the aromas, about 1 minute. Add the shrimp and green beans and mix well to coat the beans. Stir in the water, soy sauce, sugar, salt and pepper, and cook for another 1 to 2 minutes, tossing to heat through. Serve immediately.
REFRIED BEANS WITHOUT THE REFRY
Refried beans are simple to make when cooked in a slow cooker. This recipe will yield flavorful, fat-free refried beans seasoned with garlic, jalapeno, and cumin.
Provided by CHEFCLAUDE
Categories Side Dish Beans and Peas
Time 8h15m
Yield 15
Number Of Ingredients 8
Steps:
- Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. Pour in the water and stir to combine. Cook on High for 8 hours, adding more water as needed. Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.
- Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.
Nutrition Facts : Calories 139.4 calories, Carbohydrate 25.4 g, Fat 0.5 g, Fiber 6.2 g, Protein 8.5 g, SaturatedFat 0.1 g, Sodium 784.7 mg, Sugar 1.2 g
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
HOME-STYLE REFRIED BEANS
Lime juice, cumin and cayenne pepper make these beans so tasty, particularly when compared to the canned variety. I like to dress them up with reduced-fat cheese and salsa. -Myra Innes of Auburn, Kansas
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 2-2/3 cups.
Number Of Ingredients 9
Steps:
- In a large saucepan, saute onion in oil until tender. Stir in the garlic, cumin, salt and cayenne; cook and stir for 1 minute. Add beans and mash. Add water; cook and stir until heated through and water is absorbed. Remove from the heat; stir in lime juice.
Nutrition Facts : Calories 123 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 290mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 5g fiber), Protein 5g protein. Diabetic Exchanges
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