Cooked Dried Beans Cooks Illustrated Recipes

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REFRIED BEANS - COOKS ILLUSTRATED



Refried Beans - Cooks Illustrated image

This is simple enough. If you have the time, try cooking pinto beans from dried using my Cooked Dried Beans (Recipe #354834). Use for dinner as a side or for breakfast burritos. Check the liquid (water or broth); you may need a little more than the original measurement.

Provided by LaJuneBug

Categories     Beans

Time 21m

Yield 4-6 serving(s)

Number Of Ingredients 12

1/2 cup low sodium chicken broth
2 (15 1/2 ounce) cans pinto beans, drained and rinsed
1 tablespoon vegetable oil
3 ounces salt pork, rind removed and diced very small
1 small onion, chopped fine (about 3/4 cup)
1 jalapeno chile, seeds and ribs removed, chile minced
1 poblano chile, seeds and ribs removed, chile chopped fine (about 1/4 cup)
1/4 teaspoon table salt
3 garlic cloves, minced (about 1 1/2 teaspoons of small cloves) or 3 garlic cloves, pressed through garlic press (about 1 1/2 teaspoons of small cloves)
1/2 teaspoon ground cumin
1 tablespoon minced fresh cilantro leaves
2 teaspoons fresh lime juice (optional)

Steps:

  • Process broth and all but 1 cup of beans in food processor until smooth, about 15 seconds, scraping sides of bowl with rubber spatula if necessary. Add remaining beans and process until slightly chunky, about ten 1-second pulses.
  • Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add salt pork and cook, stirring occasionally, until fat has rendered and pork is well browned, about 10 to 15 minutes. Transfer pork to small bowl with slotted spoon and set aside (you should have about 2 tablespoons of fat left in skillet.).
  • Increase heat to medium-high; add onion, chiles, and salt and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes. Add garlic and cumin; cook, stirring frequently, until fragrant, about 30 seconds. Add beans and stir until thoroughly combined. Reduce heat to medium and cook, stirring occasionally, until beans are thick and creamy, about 5 minutes. Stir in cilantro and lime juice, if using, and serve.

Nutrition Facts : Calories 523, Fat 22.3, SaturatedFat 7, Cholesterol 18.3, Sodium 463.3, Carbohydrate 61.4, Fiber 20.3, Sugar 2.3, Protein 22

COOKED DRIED BEANS - COOKS ILLUSTRATED



Cooked Dried Beans - Cooks Illustrated image

I was surprised that I couldn't find this recipe loaded into 'zaar. The amount of garlic appears substantial but try it and you'll find that your home-made beans are good as the canned. This recipe isn't complicated but it takes some pre-planning. The preparation and cooking times do not include the pre-soaking (4 hours or overnight) or the post-cooking resting period (15 minutes). Beans in liquid can be cooled, covered, and refrigerated up to 5 days.

Provided by LaJuneBug

Categories     Beans

Time 50m

Yield 3 cups, 4 serving(s)

Number Of Ingredients 5

1/2 lb dried beans
1 bay leaf
4 garlic cloves, whole
7 cups water
1 1/2 teaspoons table salt

Steps:

  • Bring peas or bean, bay leaf, garlic, and water to simmer in large saucepan. Simmer, partially covered, until beans are just tender, 30 to 40 minutes.
  • Remove from heat, stir in salt, cover, and let beans stand until completely tender, about 15 minutes.
  • Drain, reserve cooking liquid, and discard bay leaf and garlic.

Nutrition Facts : Calories 4.5, Sodium 874.1, Carbohydrate 1, Fiber 0.1, Protein 0.2

DRUNKEN BEANS (COOK'S ILLUSTRATED) RECIPE - (4.3/5)



Drunken Beans (Cook's Illustrated) Recipe - (4.3/5) image

Provided by Foodiewife

Number Of Ingredients 13

Salt
1 pound (2 1/2 cups) dried pinto beans, picked over and rinsed
30 sprigs fresh cilantro (1 bunch)
4 slices bacon, cut into 1/4-inch pieces
1 onion, chopped fine
2 poblano chiles*, stemmed, seeded, and chopped fine (reduce to one poblano to cut back on the heat. Two was borderline too spicy for us!)
3 garlic cloves, minced
1/2 cup tequila
2 bay leaves
1 cup Mexican lager
1/4 cup tomato paste
2 limes, quartered
2 ounces Cotija cheese, crumbled (1/2-cup)

Steps:

  • Cook's Illustrated notes: You'll get fewer blowouts if you soak the beans overnight, but if you are pressed for time, you can quick-brine your beans. In step 1, combine the salt, water, and beans in a large Dutch oven and bring to a boil over high heat. Remove the pot from the heat, cover, and let stand for 1 hour. Drain and rinse the beans and proceed with the recipe. Serve with rice. Dissolve 3 tablespoons salt in 4 quarts cold water in large bowl or container. Add beans and soak at room temperature for at least 8 hours or up to 24 hours. Drain and rinse well. Adjust oven rack to lower-middle position and heat oven to 275°F. Pick leaves from 20 cilantro sprigs (reserve stems), chop fine, and refrigerate until needed. Using kitchen twine, tie remaining 10 cilantro sprigs and reserved stems into bundle. Cook bacon in Dutch oven over medium heat, stirring occasionally, until crisp, 5 to 8 minutes. Using slotted spoon, transfer bacon to paper towel-lined bowl and set aside. Add onion, poblanos, and garlic to fat in pot and cook, stirring frequently, until vegetables are softened, 6 to 7 minutes. Remove from heat. Add tequila and cook until evaporated, 3 to 4 minutes. Return to heat. Increase heat to high; stir in 3 1/2 cups water, bay leaves, 1 teaspoon salt, beans, and cilantro bundle; and bring to boil. Cover, transfer to oven, and cook until beans are just soft, 45 to 60 minutes. Remove pot from oven. Discard bay leaves and cilantro bundle. Stir in beer and tomato paste and bring to simmer over medium-low heat. Simmer vigorously, stirring frequently, until liquid is thick and beans are fully tender, about 30 minutes. Season with salt to taste. Serve, passing chopped cilantro, lime wedges, Cotija, and reserved bacon separately. To make ahead: The finished beans can be refrigerated for up to 2 days. Before reheating, thin beans slightly with water.

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