Basic Refried Beans Recipes

EASY REFRIED BEANS

Steps:

• In a medium saucepan over medium heat, warm the olive oil until shimmering. Add the onions and salt. Cook, stirring occasionally, until the onions have softened and are turning translucent, about 5 to 8 minutes.
• Add the garlic, chili powder and cumin. Cook, stirring constantly, until fragrant, about 30 seconds. Pour in the drained beans and water. Stir, cover and cook for 5 minutes.
• Reduce the heat to low and remove the lid. Use a potato masher or the back of a fork to mash up about at least half of the beans, until you reach your desired consistency. Continue to cook the beans, uncovered, stirring often, for 3 more minutes.
• Remove the saucepan from the heat and stir in the cilantro and lime juice. Taste, and add more salt and lime juice if necessary. If the beans seem dry, add a very small splash of water and stir to combine. Cover until you're ready to serve.

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 BEANS

Steps:

• Melt Country Crock® Spread in 12-inch nonstick skillet over medium heat and cook onion, stirring occasionally, 4 minutes or until tender. Stir in beans and cook, mashing with potato masher or fork, 4 minutes or until desired consistency.

REFRIED BEANS

Steps:

• Rinse the dry 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.
• Cook the beans on the stove top or in the pressure cooker: 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 the onion, 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.
• Sauté the onions in fat: 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.)
• Add the beans, mash them in pan: 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.
• Add water and season: 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.)

BASIC REFRIED BEANS

Steps:

• Soak beans for at least 8 hours.
• Add beans, onion, garlic and oil to crockpot and cook on low for 10 to 12 hours.
• Drain beans, reserving 1 to 2 cups of liquid.
• Process until desired consistency in food processor, adding liquid as necessary.
• Salt to taste.

REFRIED BLACK BEANS

Steps:

• Place black beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain.
• Place beans in a pot and add enough water to cover; bring to a boil. Reduce heat to medium-low and simmer beans until very tender, about 1 hour.
• Heat oil in a skillet over medium; cook and stir onion and garlic until onion is soft and translucent, about 10 minutes. Add black beans, green chiles, chili powder, and cumin; cook and stir until flavors blend, about 5 minutes.
• Blend black bean mixture in a food processor until smooth. Add tomato paste, chicken broth, vinegar, and salt; blend until desired consistency is reached. Return beans to pot and cook until heated through, about 5 minutes more.

REFRIED BEANS

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.