Refried Bean Sandwiches Recipes

Steps:

• Set oven control to broil. Cut rolls horizontally in half. Broil cut sides up 2 to 3 inches from heat about 1 minute or until golden brown.
• Spread each roll half with 2 tablespoons beans. Sprinkle each with 1 tablespoon cheese.
• Broil with tops 2 to 3 inches from heat about 1 1/2 minutes or until cheese is melted.

Steps:

• Spread beans onto 4 bread slices. Top each with 1 Singles and 1 tomato slice. Cover with remaining Singles and bread slices to make 4 sandwiches.
• Spread outsides of sandwiches with butter.
• Cook in skillet on medium heat 4 min. on each side or until sandwiches are golden brown on both sides and Singles are melted. Cool 2 min. before cutting in half.

Steps:

• In a medium size skillet, heat the olive oil, saute the onion until slightly cooked, add the garlic, cook 1 minute.
• Add the refried beans, cook and stir until heated, reduce heat to low.
• Add the cheese. Stir to melt through.
• Toss in the jalapeno slices. Leave on low heat until heated through. Meanwhile, toast the sandwich rolls, open faced, under the broiler, until golden.
• Prepare the lettuce.
• When time for assembling the sandwich, season the beans with salt and pepper. Spread the bean mixture onto the sandwich roll. Top with lettuce and the French dressing.

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.

Steps:

• Heat refried beans in small pan till warm (optional).
• I like it right out of the can too.
• Take sufficient amount of refried beans from can or pan to place on one slice of bread (depends on how hungry you are).
• Add mayonnaise, pickles, salt and pepper according to your preference over beans.
• Add the other slice of bread and eat away!
• Don't knock it until you try it.

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.