Gringo Refried Beans Recipes
GRINGO REFRIED BEANS
As a bona fide Yankee of mixed Northern European extraction living in Central Texas, I could not, in good conscience, call these "authentic" Refried Beans. What they are, however, is heart-stoppingly delicious. Cooked from scratch, so you can control the amount of sodium (within reason, of course! There's BACON in here!) these beans outstrip anything you'll find in a can. If you want to skip the pressure cooker business (my favorite bean-cooking method), Go ahead and soak your beans and cook for 3-5 hours in 6 or so cups of water, or whatever method you use (I've heard terrific things about overnight bean cooking). I use Recipe #211317 to mix up my own Dry Adobo Seasoning (Adobo Seco) Serve these beans with my "Better than America's Test Kitchen" Spanish Rice, and you'll think you've died and gone to heaven!
Provided by Lizzymommy
Categories Beans
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Cook your Pintos:.
- Wash beans and remove all gravel and such.
- Place beans, water, onions and garlic in pressure cooker.
- Add spices.
- Close lid and bring to pressure.
- Cook on medium heat for 55-65 minutes. Release pressure and test for doneness. Cook an additional 10 minutes, only if needed. Remove the onion and drain the beans, saving ALL of the cooking liquid.
- Get down to the tasty business:.
- Saute the bacon until crispy, remove and devour at will (chef's prerogative!).
- Add the onion to the rendered bacon fat and saute until caramelized (about 8 minutes). Add garlic, jalapeno, and Adobo Seco and saute a couple more minutes, adding some oil if necessary.
- Put sauteed onion mixture in food processor along with about 2 cups of the cooked beans, puree.
- Add the puree to the rest of the beans in the cooking pot- stir to mix.
- Add the juice of one lime and season with salt, stir. Taste the beans. (It can take a lot of salt as this makes a large batch of beans.) Adjust salt to taste. If the mixture seems dry, add a bit of the left-over bean water until you reach the desired consistency.
- Serve topped with cheese. Lots of cheese. :).
Nutrition Facts : Calories 193.7, Fat 4.3, SaturatedFat 1.4, Cholesterol 5.4, Sodium 464.5, Carbohydrate 30.9, Fiber 9.2, Sugar 2.8, Protein 9.7
QUICK AND EASY REFRIED BEANS
When you don't have all day to make refried beans and you can't stand the canned ones, these are easy and delicious.
Provided by MarasFlourpower
Categories Side Dish Beans and Peas
Time 20m
Yield 6
Number Of Ingredients 7
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.
Nutrition Facts : Calories 131.7 calories, Carbohydrate 16.1 g, Fat 5.6 g, Fiber 4.8 g, Protein 5 g, SaturatedFat 0.5 g, Sodium 323.2 mg, Sugar 0.3 g
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