Spicy Refried Black Beans Recipes

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.

Steps:

• Heat the oil in a large saute pan over medium-high heat. Add the onion and cook until it begins to soften, about 3 minutes. Add the garlic, cumin, salt, chile powder and cayenne and cook until fragrant, about 30 seconds. Add the chiles, beans and broth and bring to a simmer. Cook, stirring occasionally, until the beans have softened and the sauce has thickened, 5 to 7 minutes. Transfer to a serving bowl and sprinkle with cilantro leaves and Cotija.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter in a saucepan over medium heat; cook and stir onion and garlic until onion becomes translucent, 2 to 3 minutes.
• Cook and stir refried beans into onion mixture until heated through, 3 to 5 minutes. Remove from heat and stir cream cheese into bean mixture. Spread mixture into a pie plate; top with Cheddar cheese.
• Bake in the preheated oven until cheese is melted and bubbling, about 20 minutes.

Steps:

• Melt the butter with the olive oil in a saucepan over medium-high heat. Add the serrano chile and cook until the chile begins to brown, about 1 minute. Add the beans and chicken broth. Cook over medium heat, frequently mashing only the beans (not the chile), until the beans are a thick paste, about 10 minutes. Season with salt and pepper. Remove the chile and serve.

Steps:

• In a large frying pan, heat the oil and add the garlic. Fry until golden, then add the beans. Pour in the cider vinegar, honey and spices along with 1 tsp or more of salt, to taste. Cook until warmed through, crushing gently with the back of your wooden spoon, then set aside.
• The best way to make the guacamole is with a large stone pestle and mortar, but you can use a medium bowl and a flat-ended rolling pin instead. Crush the garlic, coriander and chilli into a rough paste. Scoop in the avocado with a little salt and crush roughly - you want it chunky, not smooth. Squeeze in the lime juice and set aside.
• Mix the salsa ingredients in a small bowl. Heat a griddle pan or steamer and quickly griddle the tortillas or steam a stack of them to warm up. Reheat the bean mixture.
• To serve, put 1-2 heaped tbsp of beans on a tortilla. Top with a big spoonful of guacamole and some salsa, hot sauce and a dollop of soured cream or yogurt.

Steps:

• Place beans in bowl and cover with cold water; let soak overnight.
• Cook bacon in large heavy saucepan until just beginning to color, about 4 minutes.
• Add onion and next 6 ingredients (bay leaves through ground cloves) and saute until onions soften, about 5 minutes.
• Drain beans and stir into onion mixture.
• Add garlic and then 3 1/2 cups stock; simmer uncovered 30 minutes.
• Meanwhile, char chiles and bell pepper over gas flame or in broiler until blackened on all sides.
• Place in plastic bag for 10 minutes.
• Peel chiles and pepper and dice, reserving any juices.
• Set aside 2 tablespoons chiles and 2 tablespoons bell pepper for garnish.
• Add remaining chiles, bell pepper and any reserved juices to beans.
• Cover and simmer until beans are very soft, about 1 hour, depending on freshness of beans.
• Using back of wooden spoon, mash half of bean mixture against side of pan.
• Continue cooking until thick and slightly dry, stirring occasionally, about 30 minutes.
• (Can be prepared 2 days ahead. Cover beans, bell pepper and chiles separately and refrigerate. Reheat beans over low heat, stirring frequently, before continuing.).
• Preheat broiler.
• Spoon beans into 1 1/2 quart shallow flameproof baking dish, sprinkle with cheese and broil until cheese bubbles, about 4 minutes.
• Garnish with resreved chiles and bell pepper and serve immediately.