Frijoles Refritos Con Chipotle Refried Chipotle Black Beans Recipes

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.

Steps:

• Heat the oil in a medium pan over medium-high heat until it shimmers. Add the onion and cook, stirring often, until it's soft and browned at the edges, about 5 minutes. Add the beans, garlic, and chile powder.
• Let the beans come to a brisk simmer, then lower the heat to maintain a gentle simmer. Cook, stirring and mashing often until the beans resemble a very coarse puree and have thickened, 15 to 20 minutes. When you tip the pan, the beans should creep forward like lava. The beans will thicken a little more once they cool. Add salt to taste. Use warm or at room temperature.

Steps:

• Prep:chop the onion finely,mince the garlic,finely mince epazote or cilantro,chop chipotles ,and run your knife back over them until they are chopped to a paste with a few bits and pieces left.
• Heat a skillet over medium high heat and add the oil.When hot,add the onions and fry,stirring occasionly ,until soft;add garlic and cook until the onion is slightly browned about 2 more minutes.Add cumin seeds and oregano,crumbling them with your fingers.After a few seconds add epazote,beans,and chipotles.
• Cook until the beans are completely heated through;you may need to add up to 1/4 cup of liquid to keep from burning(ideally use the cooking liquid from the beans,but water will do in a pinch)Mash the beans to a paste with a potato masher or heavy fork.Add adobo sauce.Season to taste with salt and pepper.Cook until they are as thick as you like.
• Some good toppings(optional):sour cream or crema;minced cilantro;green onion;radishes;chipotle flavored tabasco;queso fresco;avocado slices;.

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.

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.

Steps:

• In a large pot, soak beans overnight in 10 cups of water.
• Add 1 tablespoon oil, the onion, bell pepper, garlic cloves and bay leaf to beans, and bring to a boil. Lower heat to medium and simmer for 1 hour, checking regularly and skimming the foam that forms on top.
• Meanwhile, make the sofrito. Warm remaining 1/4 cup oil in a large skillet over medium heat. Add the half onion, 1 bell pepper and 3 garlic cloves and sauté for about 5 minutes until soft. Add 1 bay leaf, cumin, oregano, black pepper and salt, and cook for 2 minutes more.
• Add the sofrito to beans. Stir in sherry vinegar, wine and olives, and bring to a boil. Lower to a simmer and cook, covered, for about 1 to 1 1/2 hours, stirring frequently, until slightly thickened and cooked through. Remove both bay leaves, and adjust salt and pepper to taste. Remove from heat and add sugar. Serve as soup or a side dish, or over white rice.

Steps:

• Heat the lard in a skillet over low heat, add the beans, and cook, mashing and stirring, until quite dry and a wooden spoon pulled through the center of the beans forms a long canyon, 15 to 20 minutes.
• If preparing the beans central Mexico-style, serve immediately, topped with a little cheese, if desired. If preparing rolled beans, continue to cook until the mass of beans pulls away from the side of the skillet. Shake the pan back and forth, sliding the beans to one side, then tilt the pan so the mass of beans flips over into a roll, like an omelet. A spatula may be used to help turn it. Transfer to a platter, sprinkle with the cheese and onion, and accompany with the totopos.

Steps:

• Soak pinto beans overnight in 1 quart of water.
• Place beans into a large saucepan, and add water to cover. Add onions, garlic, salt and pepper. Bring to a boil, then simmer over medium-low heat until beans are tender, about 1 to 2 hours. Add additional water to the pan as needed to prevent burning.
• Mash the beans with a potato masher, and mix in the butter. Continue cooking, stirring occasionally, until the mixture is thickened and the butter is absorbed. Adjust seasonings to taste.
• Preheat oven to 350 degrees F (175 degrees C). Spread the bean mixture into a 9x13 inch baking dish, and sprinkle shredded cheese over the top. Bake for 15 minutes, or until cheese is melted.