Leftover Refried Beans Recipes

REFRIED BEANS WITHOUT THE REFRY

Steps:

• Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. Pour in the water and stir to combine. Cook on High for 8 hours, adding more water as needed. Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.
• Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.

THE "BEST" REFRIED BEANS

Steps:

• Place pinto beans and garlic in crockpot and cover with water.
• Cook beans until tender, usually 3 hours on high.
• In a large saucepan, melt the bacon grease on medium heat.
• Add DRAINED beans to saucepan, do not discard the bean broth though.
• Mash the beans with a mashed potato masher, you can make the beans as lumpy or as smooth as you wish.
• Once they are mashed to your liking, add the butter.
• Add enough bean broth to the mashed beans. You can add more if you like your beans close to the runny side, or less broth if you like your beans nice and thick.
• Lastly season with salt/pepper to your liking.
• ENJOY!

SURPRISINGLY GOOD REFRIED BEAN SOUP

Steps:

• Cook onions and garlic in oil until transparent.
• Add all of the rest of the ingredients.
• Stir the lumps out of the refried beans and heat through.
• Garnish individual servings with crushed tortilla chips.
• I like Tostitos with Hint of Lime--mmmm.
• Sour cream.
• Shredded cheese-- any kind.

"REFRIED" BEANS

Steps:

• Combine soaked beans, onion, garlic, oregano, cumin, and ham hock, and jalapenos if desired, in a heavy 6-quart pot, and cover with water by 3 inches. Bring to a boil. Reduce to a simmer, and cook until beans are tender, adding more water if needed to keep beans covered, 1 to 1 1/2 hours.
• Remove onion, garlic, and jalapenos from pot; discard. Remove ham hock, and reserve for another use. Ladle out cooking liquid and reserve, until it covers beans by only 1/4 inch. Add salt, paprika, and pepper. Using a potato masher, mash beans into a coarse puree, adding reserved liquid if desired.

"NEXTOVER" CHICKEN TACOS WITH QUICK REFRIED BEANS

Steps:

• Pull meat from chicken; discard skin. Warm chicken and salsa in a large skillet over medium-low heat until heated through.
• Meanwhile, heat oil in a medium skillet over medium. Cook garlic, stirring occasionally, until softened, about 1 minute. Add beans, salt, and 1/2 cup water and cook, stirring and crushing beans with the back of a large spoon, until warmed through and creamy, about 3 minutes. Let sit until ready to use.
• Working one at a time, warm tortillas with tongs directly over a gas burner, turning often, until lightly charred and puffed in spots, about 1 minute per side. (Alternatively, wrap tortillas in foil and heat in a 350°F oven until warmed through, or wrap in damp paper towels and microwave in 20-second bursts until warm.) Transfer to a plate and cover with a kitchen towel to keep warm.
• Fill tortillas with chicken and top with avocado, slaw, and cilantro. Serve with lime wedges, hot sauce, and refried beans alongside.