Recipes for "refried beans"

Rinse the beans in water and check for and remove any small stones, pieces of dirt, or bad beans. Remove any beans that float in water.

Simply Recipes / Eliezer Martinez

Stove Top Method

Put beans into a pot and cover with at least 3 inches of water—about 3 quarts total for 2 1/2 cups of dry beans. Add half an onion, salt, and oregano. Bring to a boil and then lower heat to simmer, covered, for about 2 1/2 hours.

The cooking time will vary depending on the batch of beans you have. The beans are done when they are soft and the skin is just beginning to break open. If the beans are still hard after 2 1/2 hours, add 1/8 teaspoon of baking soda to the pot and cook a half hour or more longer.

Pressure Cooker Method

Put beans into a 4 quart or larger Instant Pot or pressure cooker with a 15 pound weight. Add 8 cups (2 quarts) of water. (Make sure you never fill a pressure cooker with water more than 2/3 of the way up the pot.) Add half an onion, the salt, and oregano.

Cook for 30 to 35 minutes on high pressure, then let the beans cool naturally for 10 minutes before releasing the pressure valve. The beans should be soft and the skins barely breaking open.

If the beans are still quite hard, add 1/8 teaspoon of baking soda and bring to pressure again for 10 minutes.

Note: If you are using a standard pressure cooker (not an Instant Pot), allow the pressure cooker to cool completely before opening. If there is resistance when attempting to open the cooker, do not open it, allow it to cool further. Follow the directions for your brand of pressure cooker. (See How to Make Fast No Soak Beans in a Pressure Cooker.)

Either method: Strain the beans from the cooking water, reserving about a cup of the cooking water. Remove the remnants of onion or oregano sprig if using.

Simply Recipes / Eliezer Martinez

Simply Recipes / Eliezer Martinez

Simply Recipes / Eliezer Martinez

Simply Recipes / Eliezer Martinez

Chop the remaining half an onion. Heat the bacon fat or oil in a wide, sturdy frying pan (not a flimsy nonstick) on medium high heat. Add the chopped onion and cook until translucent. (You can do this while the beans are cooking.)

Simply Recipes / Eliezer Martinez

Add the strained beans and about a 1/4 cup of the bean cooking water or plain water to the pan. Using a potato masher, mash the beans in the pan, while you are cooking them, until they are a rough purée.

Simply Recipes / Eliezer Martinez

Simply Recipes / Eliezer Martinez

Add more bean water or plain water to desired level of creaminess and to keep the fried beans from getting too dried out. Add more salt to taste. Stir in 1/2 teaspoon of chipotle chili powder, if using.

When the beans are heated through, top with crumbled cotija cheese or shredded cheddar cheese (1/2 cup) to serve (optional). (You can also stir in slices of cheddar to melt into the hot beans.)

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Simply Recipes / Eliezer Martinez

Place beans in a large saucepan and cover with water by 1 inch. Place over high heat and bring to a boil. When beans come to a boil, drain and return them to the same pot.

Cover beans with water by 2 inches; stir in 1 tablespoon garlic, tomato, cumin, and chili powder. Bring to a boil over high heat, then reduce heat to low, and simmer until beans are very soft, about 3 hours and 45 minutes, adding water as needed.

Once beans have cooked, mash them with remaining garlic, oil, and salt; add water as needed to achieve desired consistency. Place over low heat for 30 minutes, stirring occasionally.

Add the pinto beans, water, and salt to the pressure cooker and stir to dissolve the salt.

At this point, you can let the beans soak for 8-10 hours, or cook them right away. You can also cook the beans in their soaking water, or drain and replace with fresh water if you like. It’s up to you!

When you’re ready to cook the beans, secure the pressure cooker lid in its sealed position.

Select the manual setting on your pressure cooker (or the bean setting, if it has one) and set the time for 20 minutes at high pressure for soaked beans, or 25 minutes at high pressure for unsoaked beans.

(It will take about 15 minutes for the pot to come up to pressure before the cooking program begins.)

When the cooking program ends, let the pressure release naturally—this will take about 35 minutes. (When cooking foods like beans, grains, and fruit sauces in a pressure cooker, it’s best to let the pressure release naturally to avoid a hot, spurty mess.)

Open the pot. If the beans are not cooked through at the end of the cooking program, close the pot and cook them for another 5 or 10 minutes. You’ll need to let the pressure release naturally for at least 15 minutes before opening the pot once more, to prevent any liquid spurting out of the pressure cooker lid.

Ladle out 1 1/2 cups of the cooking liquid and reserve. Next, wearing heat-resistant mitts, lift the inner pot out of the pressure cooker and drain the beans in a colander. Rinse out the inner pot, wipe it dry, and place it back in the pressure cooker housing.

Reset the pressure cooker’s cooking program by pressing the cancel button, then select its medium sauté setting and add the bacon fat, lard, or olive oil.

Once the fat has melted (if using olive oil, heat for a minute or two), add the onions and sauté them for about 3 minutes, just until softened but not browned. Cancel the sauté program and turn off your pressure cooker, then add the beans (they should still be steaming hot).

For a chunky texture, use a potato masher to mash the beans as much as you like. For a smooth texture, use an immersion blender to purée them.

Add 3/4 cup of the reserved cooking liquid and stir to combine. Continue adding the cooking liquid a little at a time until the beans reach your desired texture. (I like to use a full cup.) They will also thicken as they sit. Taste for seasoning, adding salt if needed.

At this point, you can serve the beans right away, or set your pressure cooker to its “Keep Warm” setting, cover the pot, and let the beans sit, covered, for up to 10 hours.

Spoon the beans into bowls or onto serving plates, sprinkle with cheese, and serve warm, with lime wedges and hot sauce at the table.

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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.

Gather all ingredients.

Place beans, onion, jalapeño, garlic, salt, pepper, and cumin into a slow cooker. Pour in water; stir to combine.

Cook on High until beans are very tender, about 8 hours; add more water as needed.

Strain beans and reserve cooking liquid.

Transfer beans to a large, shallow bowl. Use a potato masher to mash beans, adding reserved cooking liquid as needed to reach desired consistency.

Enjoy!

Mash 2/3 cup beans in a small bowl to a smooth paste; set aside.

Place remaining beans and water in a medium saucepan over medium heat. Cook at a simmer until heated through. Stir in garlic, pepper, salt, and liquid smoke.

Stir bean paste into whole beans until well combined. Add onion and simmer until onion is slightly cooked, about 10 minutes.

Combine water, pinto beans, onion, salsa, cilantro, jalapeño, garlic, tomato bouillon, vegetable bouillon, chili powder, paprika, cumin, and black pepper in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select Bean/Chili function; set timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.

Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove lid.

Preheat the 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.

Turn on a multi-functional pressure cooker (such as Instant Pot) and select the Sauté function. Add oil, onion, garlic, and oregano; cook for 5 minutes. Stir in beans and water. Close and lock the lid. Choose high pressure and set the timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.

Release pressure using the natural-release method according to the manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Check a bean; if not yet tender, close and lock the lid and cook for 5 more minutes at high pressure.

Drain beans, reserving 2 cups of liquid. Return beans to the pot. Add salt and 1/2 of the reserved liquid; purée using a stick blender, adding more cooking liquid as needed. Use the Keep Warm or Slow Cooker function to keep warm until ready to serve.

Preheat the oven to 350 degrees F (175 degrees C). Line a large rimmed baking sheet with parchment paper.

Arrange tortilla chips on the prepared baking sheet. Spread refried beans over chips; layer on chicken and jalapeños. Top with Cheddar cheese.

Bake in the preheated oven until cheese is melted and bubbly, about 6 minutes.

Combine water, pinto beans, and garlic in a large pot and cover. Cook over low heat for 5 1/2 hours. Stir in salt and continue cooking until beans are very soft, about 30 minutes more, adding more water if needed during the cook time to ensure the beans remain covered.

Heat canola oil in a skillet over high heat. Spoon the beans into the skillet without draining excess water; mash beans using a potato masher until they begin to lose their shape, about 3 minutes.

Put pinto beans into a bowl and cover with 2 inches of water. Soak for 8 hours to overnight.

Drain beans. Transfer to a medium saucepan and cover with water by about 1 inch. Add onion, garlic, chili powder, cumin, celery seed, salt, and black pepper. Bring to a boil, then reduce the heat to low, cover, and cook for 1 1/2 hours.

Use a colander to separate the liquid from the solids. Transfer the solids to a food processor. Add diced tomatoes, hot sauce, oregano, and cayenne; blend to desired consistency.

Preheat the oven to 350 degrees F (175 degrees C).

Combine refried beans, garlic powder, onion powder, and cumin in a bowl; mix well.

Pour tortilla chips onto a baking sheet in one layer. Spoon bean mixture over tortilla chips. Top with Colby-Monterey Jack cheese and jalapeños.

Bake in the preheated oven until cheese is melted, about 5 minutes.

Cook bacon in a large saucepan over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels and crumble when cool enough to handle. Leave grease in the skillet.

Sauté onion and celery in bacon grease over medium-high heat until tender, about 3 minutes. Stir in beans, crumbled bacon, oregano, chili powder, and garlic powder; cook until beans have softened, 3 to 5 minutes. Add chicken broth and salsa; bring to a boil. Reduce the heat, cover, and simmer until flavors have blended, about 15 minutes.

Garnish with cheese and cilantro. Serve with tortilla strips.

Combine refried beans, pinto beans, diced tomatoes and green chiles, and salt in a microwave-safe bowl. Microwave on high for 4 1/2 to 5 minutes.

Remove from the microwave and stir until pinto beans are slightly mashed. Sprinkle Cheddar cheese on top and serve immediately.