Ole Pronto Refried Beans Recipes

Steps:

• 10 REASONS YOU SHOULDN'T EAT CANNED REFRIED BEANS: (1) You nearly break your wrist trying to get them out of the can. (2) Your attempts at swallowing them are met with resistance. (3) Something seems wrong -- very wrong -- and you suspect it's the beans. (4) For a fleeting moment, you are convinced you have lockjaw. (5) Involuntary gag-reflexes frighten and bewilder you. (6) You have a flash of something vague involving the nearest plastic bag. (7) Suddenly you find yourself running faster than your kitty leaves her "office of business". (8) Racing thoughts of panic and doom pervade you, and you just know you are going to die. (9) You want to shout out words of distress, BUT --.(10) The beans cross the finish line first. ANY QUESTIONS?.
• ADD all ingredients to skillet over medium-high heat, including canned pinto bean liquid.
• MASH beans to desired texture with a potato masher (I mash them to 50/50 ratio).
• BRING to a gentle boil over medium high heat.
• STIR occasionally as liquid reduces.
• COOK to desired consistency (NOTE: beans will thicken considerably upon cooling!).
• GARNISH with grated Monterey Jack or cheddar cheese while hot so that cheese melts (or you may warm slightly in a microwave).
• ADD a dash of your favorite hot sauce if desired.
• SERVE with your favorite Mexican entrees; SNAP your fingers and shout,"OLE"!
• ALTERNATIVE METHOD (Still Quick): HEAT bacon drippings in a skillet over medium heat; ADD 1 mashed garlic clove and 1/2 teaspoon mashed onion; SAUTE until softened; POUR 30 oz. canned pinto beans, including the liquid; STIR; MASH beans to desired texture with a potato masher; ADD remaining ingredients (4 teaspoons pickled jalapeno juice OR 2 teaspoons white vinegar, 1 dash ground black pepper, 1/8 teaspoon ground allspice OR 1 pinch ground cloves); BRING to boiling, stirring often; COOK down to desired consistency (beans will thicken upon cooling); GARNISH with grated Monterey Jack or cheddar cheese while hot so that cheese melts (or you may warm slightly in a microwave); ADD a dash of your favorite hot sauce if desired; SERVE with your favorite Mexican entrees; SNAP your fingers and shout,"OLE"!

Steps:

• Bring beans to a boil in a saucepan.
• Strain liquid and discard.
• Loosely mash beans with a fork.
• Fry and crumble Spanish Chorizo. Discard fat.
• Fry onion till translucent.
• Fry garlic in olive oil.
• Stir in onion, garlic, olive oil, chorizos and salt/pepper.
• Return to saucepan and over low heat stir until heated thoroughly.

Steps:

• Heat oil in a heavy skillet over medium-low heat.
• Add whole garlic cloves and cook, turning once, until browned on both sides, about 5 minutes.
• Smash garlic cloves with a fork just enough to break them open and flatten them a little.
• Add pintos and liquid and cook until heated through, about 5 minutes.
• Add spices and salt to taste. Stir well.
• Turn the heat down to medium-low and smash beans with a big fork. You don't have to smash every single bean. Leave some whole for texture.
• When mashed to your liking, squeeze the lime juice all over the beans and serve warm.
• These beans make a great taco filling or tostada topping. My husband likes them mixed with a little salsa and eaten as a dip.

Steps:

• Put beans and water into Dutch oven.
• Soak at least six hours.
• Pour beans into colander and rinse thoroughly.
• Add two cups water back into the Dutch oven, along with bacon grease, garlic powder, bouillon and chili powder.
• Bring to a boil.
• Cover and reduce heat, simmering for about four to six hours.
• Stir occasionally.
• You'll know when the frijoles are done because they'll be very tender.
• Mash until about only half are left whole.

Steps:

• Sort beans and place in a pot with 6 cups water.
• Soak overnight, or bring to a boil, cook for 3 minutes, then cover and remove from heat, allowing to sit undisturbed for 1 hour.
• Drain and rinse beans, and cover with 6 cups water.
• Bring to a boil, then cover, and simmer for 1- 1 1/2 hours or until tender and creamy.
• Drain beans and retain cooking liquid.
• Cook onion and 6 cloves minced garlic in 4 tbsp lard in a deep skillet until tender.
• Add drained beans and mash until smooth and creamy, adding some of the cooking liquid if necessary (to adjust consistency to your liking).
• Season to taste with adobo seasoning or seasoned salt.

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 food processor, purée the beans until they become like paste.
• Heat a frying pan with the olive oil on medium. When the pan is warm, place the beans in the olive oil along with the garlic and salt.
• Stir constantly until the oil is absorbed, about 3 minutes.
• Place in warmed serving dish and sprinkle with cheese.
• Serve warm.

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.