REFRIED BEANS: FRIJOLES REFRITOS
Provided by Robert Irvine : Food Network
Categories side-dish
Time 2h45m
Yield 8 servings
Number Of Ingredients 7
Steps:
- In a large stockpot, bring the beans to a boil in 8 cups water. Let boil for 15 minutes and skim off any scum that rises to the surface. Drain beans in a colander and rinse. Wash out the pot and return the beans to the pot with 8 cups fresh water. Bring to a simmer, cover and let cook until tender, about 2 hours over low heat.
- In a large saute pan, heat oil over medium-high heat until it begins to shimmer. Add onion and garlic and saute until the onion turns translucent. Add chili powder, salt, and pepper, and cook for a few minutes to allow flavors to integrate. Drain beans and add to pan, mashing the ingredients together. Heat through and serve with minced cilantro or minced parsley sprinkled on top.
CROCK POT FRIJOLES REFRITOS (REFRIED BEANS)
Make and share this Crock Pot Frijoles Refritos (Refried Beans) recipe from Food.com.
Provided by JelsMom
Categories Beans
Time 19h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Sort & rinse beans. Place in crockpot, cover with water and soak 8 hours or overnight.
- Drain water from beans & rinse again. Remove water from the crockpot and rinse again.
- Place back in crock pot and add water & salt. Cover and cook on low 10 hours.
- Reserving liquid, drain beans & place in bowl.
- Heat oil in skillet & saute onions and garlic over medium heat until tender. Transfer to blender.
- Add chilies, cumin, and jalepenos, and blend until smooth.
- Add cooked beans (in batches---there's too much to do all at once) to blender and blend until smooth. Pour into crock pot.
- Stir well and gradually add reserved liquid until beans reach desired consistency.
- Cook on high 20-30 minutes.
FRIJOLES REFRITOS (REFRIED BEANS)
An authentic recipe for Mexican-style beans. Serve moist and hot with your meal, cover with grated Mexican cheese and accompanied by pickled jalapeno peppers.
Provided by Fred Guevara
Categories Side Dish
Time 6h18m
Yield 12
Number Of Ingredients 5
Steps:
- Combine water, pinto beans, and garlic into a large pot and cover; Cook over low heat for 5 1/2 hours; stir salt into beans and continue cooking until beans are very soft, about 30 minutes more.
- Heat canola oil in a skillet over high heat. Spoon the beans into the skillet without draining excess water; mash beans using a potato masher until they begin to lose their shape, about 3 minutes.
Nutrition Facts : Calories 214.5 calories, Carbohydrate 23.8 g, Fat 9.8 g, Fiber 5.9 g, Protein 8.1 g, SaturatedFat 0.8 g, Sodium 210.2 mg, Sugar 0.8 g
FRIJOLES REFRITOS (REFRIED BEANS)
When I have left over pinto beans, this is our favorite recipe. Once you taste it, you'll never settle for canned refried beans again. Queso Blanco is not a melting cheese but it becomes soft and creamy when heated. In this recipe you get yummy savory beans with creamy little bits of cheese. Delicious!
Provided by Sandy in Oklahoma
Categories Beans
Time 25m
Yield 4 cups
Number Of Ingredients 7
Steps:
- Place beans and juice in blender or food processor. Blend just enough to break into small pieces.
- Cook and stir onion and jalapeno in hot lard or butter until tender. Stir in beans 1 cup at a time until they are all incorporated.
- Continue cooking and stirring constantly until mixture thickens and you can see the bottom of the pan as you stir.
- Add cheese and stir until well-blended. Add salt and pepper to taste.
- Note: My home cooked pinto beans tend to be spicy. If you are using mild beans or canned beans, you might want to add a couple cloves of minced garlic and 1/2-1 teaspoon cumin.
Nutrition Facts : Calories 365.4, Fat 13.9, SaturatedFat 5.2, Cholesterol 12.2, Sodium 2, Carbohydrate 46, Fiber 15.6, Sugar 1.1, Protein 15.6
FRIJOLES REFRITOS (CLASSIC MEXICAN REFRIED BEANS)
Make and share this Frijoles Refritos (Classic Mexican Refried Beans) recipe from Food.com.
Provided by Joy1996
Categories Mexican
Time 15m
Yield 1 Pint
Number Of Ingredients 5
Steps:
- Mash the beans in a bowl.
- In a medium skillet, heat the oil over medium heat.
- Add the onion and the garlic; cook and stir until onion is deep golden, about 10 minutes.
- Stir in the mashed beans and cook for about one minute.
- Add salt to taste.
- Makes about one pint.
Nutrition Facts : Calories 424.8, Fat 41, SaturatedFat 5.3, Sodium 5.3, Carbohydrate 15.1, Fiber 1.8, Sugar 4.8, Protein 1.8
FRIJOLES II
This recipe is similar to refried beans without the frying. These slow cooker beans will go well with any of your favorite Mexican dinners. For faster cooking, soak beans overnight.
Provided by BRANDI T
Categories Side Dish Beans and Peas
Time 6h15m
Yield 4
Number Of Ingredients 7
Steps:
- Place the beans, sugar, garlic, onion, and bacon into a slow cooker. Pour in the water, cover, and cook on High for 6 hours. Drain off 2/3 of the liquid, and discard bacon. Use a potato masher to mash beans to a chunky consistency. Season with salt to taste, and serve hot.
Nutrition Facts : Calories 320.3 calories, Carbohydrate 46.6 g, Cholesterol 9.5 mg, Fat 7.2 g, Fiber 11.3 g, Protein 17.2 g, SaturatedFat 2.3 g, Sodium 201.9 mg, Sugar 2.3 g
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