Richandcreamyrefriedbeandip Food

REFRIED BEANS

Steps:

• In a large skillet, heat the oil. Add and sizzle the cumin seeds for 10 seconds while stirring. Add the onion and garlic and saute until the onions are soft and lightly browned, about 3 to 4 minutes. Reduce the heat to medium, add about one third of the cooked beans and 1/3 cup of the liquid, mashing the beans with the back of a spoon or if beans are already pureed, stir them into the liquid to create a coarse mash.
• While the mixture is simmering and the liquid is being absorbed into the bean puree, continue adding beans and liquid in two more batches. Add cayenne, vinegar, and salt to taste. Serve immediately.

REFRIED BEANS

Steps:

• Heat 1/4 cup lard or vegetable oil in a large skillet over medium heat.
• Add 1/2 diced onion and cook, stirring, until soft, about 3 minutes.
• Add two 15-ounce cans black beans (drained), 1 cup chicken broth and 1/2 teaspoon dried Mexican oregano. Cook, lightly mashing the beans, until the liquid is absorbed, about 5 minutes.
• Add 1 more cup chicken broth and cook until slightly saucy, about 7 minutes. (Stir in a splash of water if the beans are too thick.)
• Season with salt and pepper and top with crumbled Cotija cheese.

REFRIED BEAN DIP

Steps:

• Flatten softened cream cheese in bottom of a pie plate or shallow dish.
• Spread the re-fried beans over top.
• Cover with salsa.
• Cover this with the cheese blend.
• Bake 350* for 10 minutes.
• You can actually use as much Salsa as you want, I found using the hot salsa made this sort of bitter.

REFRIED BEAN DIP

Steps:

• Mix together refried beans and 1/4 of salsa.
• Place mixture in bottom of 8 x 8 glass dish.
• Pour remaining salsa on top of bean mixture.
• sprinkle half of taco seasoning or to taste over salsa.
• Sprinkle chopped onions over salsa mixture.
• Spread sour cream over salsa mixture.
• Sprinkle cheese over top of sour cream.
• Cover and chill over night.
• Serve with Corn chips, crackers, dipping utensiles ect--.

REFRIED BEANS

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.

REFRIED BEANS

Steps:

• Heat vegetable oil in a medium ovenproof skillet and saute onion and garlic until translucent. Add beans with cooking liquid and mash with a fork or potato masher, or process in food processor. Stir in chili powder, cumin, cayenne pepper. Season with salt. Top with cheese and place under the broiler for about 3 to 5 minutes or until cheese is melted and bubbling.

REFRIED BEANS

Steps:

• Rinse the beans thoroughly, then place them in a large pot with the bacon. Pour water over the top. Use enough water to cover the beans by 1 or 2 inches. Bring to a boil over medium-high heat, then reduce the heat to low and cover. Simmer for 2 to 3 hours. If the liquid seems to evaporate too quickly, add more water during the cooking process. The beans are done when they're fork tender, without much bite.
• Add the chili powder, salt and pepper. Stir and taste, adjusting the seasoning as necessary. Add in other seasonings as desired.
• Heat the fat in a large skillet and cook the onions until translucent. Add the beans to the skillet and mash them until they're the consistency you want. Stir and cook them until heated, then add the grated cheese. Top with the jalapenos.

RICH AND CREAMY REFRIED BEAN DIP

Steps:

• Mix the beans and sour cream, blending thoroughly.
• Blend in all of the other ingredients except the garnish, blending well.
• Cover and chill.
• Garnish with the cheddar cheese just before serving.
• SUGGESTED DIPPERS: Cucumber, Cheese Crackers, Jicama, Broccoli

QUICK AND EASY REFRIED BEANS

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.

EASY REFRIED REFRIED BEANS

Steps:

• Gently fry the bacon until near crisp.
• Add onion to the bacon grease and saute until tender.
• Add the refried beans and water.
• Stir and simmer until creamy and heated through.
• Place in a serving bowl and top with shredded cheese.
• The heat of the beans will melt the cheese.
• Serve with hot tortillas and/or tostada chips.

CHEF JOHN'S REFRIED BEANS

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.

AUTHENTIC REFRIED BEANS

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.