Drunken Refried Beans Recipes

Steps:

• Soak beans in a large pot of water overnight.
• Drain beans, and refill the pot with chicken stock and enough water to cover the beans with 2 inches of liquid. Season with salt and pepper. Cover, and bring to a boil. Reduce heat to medium-low, cover, and cook for 1 1/2 hours. Stir the beans occasionally through out the entire cooking process to make sure they do not burn or stick to the bottom of the pot.
• Stir beer, tomatoes, onion, jalapeno peppers, garlic, bay leaves, oregano, and cilantro into the beans. Continue to cook uncovered for 1 hour, or until beans are tender.
• With a potato masher, crush the beans slightly to thicken the bean liquid. Adjust the seasonings with salt and pepper to taste.

Steps:

• Place bacon in large skillet; heat 1 minute over medium-high heat. Add onion; cook 1 minute more. Add drained tomatoes, beans and beer; stir until combined.
• Bring mixture to a boil. Reduce heat to low; cook 10 minutes or to desired thickness, stirring occasionally. Sprinkle with cheese just before serving.

Steps:

• Put mayocoba beans into a large container with enough cool water to cover by several inches. Let beans soak 8 hours to overnight.
• Drain mayocoba beans and rinse thoroughly; put into a large stockpot. Pour enough water into the pot to cover beans by a few inches; bring to a boil, reduce heat to medium-low and place a cover on the pot, and cook at a simmer until beans are soft in the center, about 90 minutes.
• While the beans simmer, heat oil in a large skillet over medium heat. Cook and stir onion in hot oil until tender, about 5 minutes; add tomatoes and serrano pepper and simmer until the tomatoes have softened slightly, about 5 minutes. Reduce heat to medium-low and continue cooking until the liquid begins to thicken, about 10 minutes more. Remove from heat.
• Cook and stir bacon in a large, deep skillet over medium-high heat until very crispy, about 10 minutes; remove bacon from skillet with a slotted spoon and drain on a plate lined with paper towel.
• Cook ham cubes in the bacon fat in the skillet until browned, about 5 minutes; remove with slotted spoon to the plate with the bacon to drain.
• Once the beans have cooked, stir the tomato mixture, bacon, ham, beer, jalapeno peppers, cilantro, and chicken bouillon granules into the beans; season with sea salt. Bring the mixture to a simmer and cook until the beans are completely softened, about 30 minutes.

Steps:

• Wash the beans thoroughly in cold water, discarding any stones or rotten beans.
• Place the beans in a wide, short saucepot (rondeau), and cover with water by 2 inches. Cook for 30 minutes, and then, add the tomatoes, onions, jalapeno, garlic, bay leaves, oregano, and beer. Cook until the beans are tender, about another 30 minutes.
• With a potato masher, crush the beans, to thicken the bean liquid. Adjust the seasonings with salt and pepper.

Steps:

• Rinse anasazi beans under cold water. Place in a saucepan and add water to cover. Bring to a boil then turn down heat and simmer until beans are tender, about 30 to 45 minutes. When beans are done drain off remaining liquid and cool slightly. Beans should be soft.
• In a large hot saute pan, add the bacon and saute until crisp. Then add the salsa, cooked beans, 1/4 cup of milk, and seasonings and simmer for 5 minutes. In a food processor add the bean mixture and cheese and pulse until smooth. If mixture is too thick, add the rest of the milk. Check seasonings and adjust to taste. Serve immediately.

Steps:

• Heat vegetable oil in a medium ovenproof skillet and saute onion and garlic until translucent. Add beans with cooking liquid and mash with a fork or potato masher, or process in food processor. Stir in chili powder, cumin, cayenne pepper. Season with salt. Top with cheese and place under the broiler for about 3 to 5 minutes or until cheese is melted and bubbling.

Steps:

• Place pinto beans into a large container and cover with several inches of cool water. Soak beans 8 hours to overnight.
• Cook bacon in a large skillet over medium-high heat until crispy, about 10 minutes. Remove bacon slices to a plate lined with paper towel to drain, reserving the bacon drippings. Chop the bacon.
• Drain and rinse pinto beans; transfer to a large pot. Pour enough water over the beans to cover by several inches Stir salt and garlic powder into the water; bring to a boil and reduce heat to medium-low. Add bacon, reserved bacon drippings, beer, cilantro, green onions, diced tomatoes, and jalapeno pepper to the water; bring mixture to a simmer and cook until the beans are completely tender, 90 minutes to 2 hours.

Steps:

• Heat canola oil in a heavy skillet over medium heat.
• Cook garlic cloves in hot oil, turning once, until brown on both sides, 4 to 5 minutes.
• Smash garlic cloves in skillet with a fork.
• Stir pinto beans, cumin, chili powder, and salt into mashed garlic and cook until beans are thoroughly heated, about 5 minutes. Stir occasionally.
• Smash bean mixture with a potato masher to desired texture. Squeeze lime juice over smashed beans and stir until combined.