REFRIED BEANS
Provided by Valerie Bertinelli
Categories side-dish
Time 35m
Yield 2 1/4 cups
Number Of Ingredients 12
Steps:
- Heat the coconut oil in a 10-inch cast-iron skillet over medium heat. Add the onions and cook until softened, 3 to 4 minutes. Add the garlic, cumin, coriander and 1/2 teaspoon salt; cook until the spices are toasted and the garlic has softened, 1 minute. Add the pinto beans, chicken stock and chipotle puree and bring to a boil. Cook until the stock has reduced by about half and the mixture has thickened, 5 to 6 minutes.
- Off the heat, mash the beans to a smooth paste with a potato masher, leaving some beans partially mashed to add some texture. The beans should have the consistency of a thick sauce; if they're difficult to stir, they're too thick. If needed, thin the beans out with extra chicken stock, 1 tablespoon at a time.
- Finish by stirring in the lime juice and adding salt to taste. Garnish with queso fresco and cilantro, and serve with lime wedges.
QUICK AND EASY REFRIED BEANS
When you don't have all day to make refried beans and you can't stand the canned ones, these are easy and delicious.
Provided by MarasFlourpower
Categories Side Dish Beans and Peas
Time 20m
Yield 6
Number Of Ingredients 7
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.
Nutrition Facts : Calories 131.7 calories, Carbohydrate 16.1 g, Fat 5.6 g, Fiber 4.8 g, Protein 5 g, SaturatedFat 0.5 g, Sodium 323.2 mg, Sugar 0.3 g
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
REFRIED BEANS
Heat up a skillet for Ellie Krieger's healthier Refried Beans recipe from Food Network, a classic Mexican side dish seasoned with chili powder and cilantro.
Provided by Ellie Krieger
Categories side-dish
Time 19m
Yield 4 (1/2 cup) servings
Number Of Ingredients 8
Steps:
- Heat the oil in a large skillet over medium heat. Add the onion and cook until tender, about 3 minutes. Stir in the garlic and chili powder and cook for 1 minute more. Stir in the beans and chicken broth and cook until the beans are warmed through, about 5 minutes. Mash the beans coarsely with the back of a wooden spoon, adding more chicken broth to moisten, if needed. Season with salt and pepper, to taste. Stir in the cilantro.
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
This recipe is from Viva Vegan! I saw it reviewed on the blog: Tree Hugger. Posting here so I don't loose it. **Update: now that I've made this recipe, I don't think I'll ever, EVER buy refried beans in the can again. These had such and incredibly fresh and intense flavor! Perfect for burritos and nachos!
Provided by Kozmic Blues
Categories Black Beans
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large heavy cast-iron skillet, combine the oil and garlic and cook over medium heat.
- Allow the garlic to sizzle for 30 seconds, then add the onion and jalapeno. Using a wooden spoon to stir occasionally, fry until the onions turn translucent, about 10 minutes.
- Sprinkle in the cumin, oregano, and chile powder, and fry for another 30 seconds.
- Stir in the beans, bay leaf, and water, and increase heat to medium-high. Bring the mixture to a boil, then lower the heat to medium again and allow to simmer for 20 minutes, or until more than half the liquid has been absorbed, but about an inch of liquid remains.
- Remove the bay leaf and discard.
- Use a potato masher to mash the beans smooth, then stir to form a thick, moist paste, anywhere from 5 to 8 minutes.
- If refried beans appear to dry out, add a little water a few tablespoons at a time, until your desired consistency is reached.
Nutrition Facts : Calories 253.5, Fat 5.6, SaturatedFat 0.8, Sodium 9.2, Carbohydrate 39.6, Fiber 13.2, Sugar 1.5, Protein 13.1
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