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.
SKILLET REFRIED BEANS WITH AVOCADO AND RADISH
This hearty vegetarian mash-up of burritos and seven-layer dip is a crowd favorite for good reason: It's easy, it's fast and it encourages diners to gather around the table and fill their tortillas however they wish. Canned refried beans seasoned with a dash of cayenne are heated through on the stovetop, then topped with a generous sprinkling of cheese. Before serving, lots of cool, crunchy toppings like avocado, grated Cotija cheese, snap peas, radishes and romaine lettuce are piled on top. The toppings make it feel like a proper meal, though you could serve it with tortilla chips as a snack or with eggs for brunch.
Provided by Sarah Copeland
Categories dinner, easy, lunch, weekday, beans, main course
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Heat an 8-inch skillet over medium-high. Combine the beans, 1/2 cup water and ground cayenne in the skillet and whisk until smooth. Reduce heat to low and cook until warmed through and just starting to bubble. Sprinkle the Oaxacan-style cheese on top and warm until melted, about 3 minutes.
- Meanwhile, heat the tortillas one-by-one over an open flame (or in a hot skillet, if you don't have a gas stove). Wrap them tightly in a clean kitchen towel, stacking and rewrapping as you go to keep them warm as you heat each one.
- Remove the beans from the heat and garnish with the avocado, radish, scallions and snap peas in even layers. Sprinkle with grated Cotija and cilantro. Serve with warm tortillas and lime wedges for squeezing over the tacos.
Nutrition Facts : @context http, Calories 307, UnsaturatedFat 8 grams, Carbohydrate 24 grams, Fat 16 grams, Fiber 10 grams, Protein 17 grams, SaturatedFat 7 grams, Sodium 817 milligrams, Sugar 2 grams, TransFat 0 grams
CHEF JOHN'S REFRIED BEANS
I don't think I would ever sit down to eat just a bowl of refried beans, but they make everything they're served on, with, or in, infinitely better. Just as long as you use lard to make them.
Provided by Chef John
Categories Side Dish
Time 12h10m
Yield 8
Number Of Ingredients 9
Steps:
- Drain soaked beans and transfer them to a stock pot. Add garlic, epazote, and cold water. Place pot over high heat and bring to a boil. Stir. Reduce heat to low. Simmer uncovered until beans are soft, 1 1/2 to 2 hours. Drain the beans and reserve all the liquid.
- Melt lard in a large skillet over medium-high heat. Add onions and salt; cook until onions start to brown, 10 to 12 minutes. Stir in serrano pepper and chipotle powder; cook 1 minute. Transfer drained beans into skillet. Mash about half the beans with a potato masher or back of a spoon. Ladle some bean cooking liquid to skillet. Continue to mash and stir beans as you gradually add more liquid. Mash until the beans have reached your preferred consistency and texture. Taste and add more salt, if desired.
Nutrition Facts : Calories 317.2 calories, Carbohydrate 37.7 g, Cholesterol 12.2 mg, Fat 13.7 g, Fiber 12.4 g, Protein 12.2 g, SaturatedFat 5.2 g, Sodium 490.9 mg, Sugar 1.8 g
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