UNFRIED REFRIED BEANS
This is a healthier version than most refried bean recipes. You can make this vegetarian by using all water.And the best part of all it cooks in the crockpot! This is adapted from allrecipes.com
Provided by cookiedog
Categories Beans
Time 8h15m
Yield 15 serving(s)
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.
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
GREG'S PINTO BEANS - REFRIED BEANS
These beans are delicious, quick and easy. Serve with tacos, enchiladas, or other Mexican food. From my son-in-law, Greg, who is an awesome chef!
Provided by BecR2400
Categories Beans
Time 30m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Mash and cook chorizo in a medium sauce pan over medium-high heat until lightly browned, about 3 minutes.
- Drain half of the liquid out of the cans of beans (or leave undrained, but it will take longer cooking to thicken). Add partially drained beans to the browned chorizo; stir well. Stir in 3 small fresh chile peppers (whole).
- Bring beans to a boil over high heat; reduce heat to medium-high. Stirring occasionally, let beans continue to cook for 10 to 20 minutes, or until liquid begins to thicken. When beans begin to thicken, mash beans in the pot with a potato masher, leaving some beans whole.
- Reduce heat to medium; continue to cook and stir occasionally, until beans have thickened to your preferred consistency, about 5 minutes longer.
- When done, remove the chili peppers. Stir in a dash of garlic powder and a splash of corn oil, if desired. Stir in cubed cheese and remove from heat.
- Serve warm, with a dollop of sour cream if desired.
Nutrition Facts : Calories 327.9, Fat 8.4, SaturatedFat 4.8, Cholesterol 21.4, Sodium 131.7, Carbohydrate 44.1, Fiber 14.8, Sugar 1.4, Protein 20.8
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