Johnny Jalapenos Easy Refried Beans Recipes

Steps:

• Using your food processor, purée the beans to your liking, Mix for 1 minute for a fine bean paste or use the pulse feature on your processor if you like larger pieces of beans.
• Heat frying pan with the bacon grease on medium. Saute onion, garlic, and jalapeno about 3 minutes.
• Add the adobo seasoning and beans. Season with salt to taste. Simmer for about 10 min, stirring frequently until all liquid is absorbed.
• Place on serving dish and sprinkle with cheese.

Steps:

• Prepare a large skillet by heating drippings or lard over medium heat.
• Cook the garlic, onions and jalapenos until slightly wilted.
• Sprinkle in the cumin.
• Add in about 1/2 cup of beans and mash with back of spoon or mashing utensil.
• If the mixture seems thick, add about a tablespoon of liquid from canned beans or the cooking liquid.
• Continue to add beans and mash them together, adding liquid as necessary.
• Top with shredded cheese.

Steps:

• Melt bacon grease in a well-seasoned cast-iron skillet over medium heat; add onions and jalapeno; cook and stir until tender; add beans a half-can at a time, stirring to incorporate; add seasonings to taste.
• Cook beans, stirring frequently with wooden spoon and mashing them (use the back of the wooden spoon or even a potato masher) as you go, for 15-20 minutes until liquid evaporates and beans thicken; top with cheese and serve.
• NOTE: If you like your refritos especially smooth, run them through the blender or food processor before cooking.

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.

Steps:

• In a large skillet, saute the onion, jalapeno and garlic in oil for 2-3 minutes or until tender. Stir in the beans, water, hot pepper sauce, cumin, chili powder and cayenne. Cook and stir over medium-low heat until heated through. Transfer to a serving bowl; sprinkle with cheese.