New Style Refried Beans Frijoles Refritos Estilo Nuevo Recipes

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FRIJOLES REFRITOS (REFRIED BEANS)



Frijoles Refritos (Refried Beans) image

When I have left over pinto beans, this is our favorite recipe. Once you taste it, you'll never settle for canned refried beans again. Queso Blanco is not a melting cheese but it becomes soft and creamy when heated. In this recipe you get yummy savory beans with creamy little bits of cheese. Delicious!

Provided by Sandy in Oklahoma

Categories     Beans

Time 25m

Yield 4 cups

Number Of Ingredients 7

4 cups cooked pinto beans, undrained (canned pinto beans can be used)
1/4 cup chopped onion
1 small finely chopped jalapeno, deseeded
1/4 cup lard (cooking oil can be used also) or 1/4 cup butter (cooking oil can be used also)
salt, to taste
pepper, to taste
8 ounces queso blanco, grated

Steps:

  • Place beans and juice in blender or food processor. Blend just enough to break into small pieces.
  • Cook and stir onion and jalapeno in hot lard or butter until tender. Stir in beans 1 cup at a time until they are all incorporated.
  • Continue cooking and stirring constantly until mixture thickens and you can see the bottom of the pan as you stir.
  • Add cheese and stir until well-blended. Add salt and pepper to taste.
  • Note: My home cooked pinto beans tend to be spicy. If you are using mild beans or canned beans, you might want to add a couple cloves of minced garlic and 1/2-1 teaspoon cumin.

Nutrition Facts : Calories 365.4, Fat 13.9, SaturatedFat 5.2, Cholesterol 12.2, Sodium 2, Carbohydrate 46, Fiber 15.6, Sugar 1.1, Protein 15.6

MEXICAN TAKE-OUT FRIJOLES REFRITOS (REFRIED BEANS)



Mexican Take-Out Frijoles Refritos (Refried Beans) image

Refried beans are a matter of taste, and for those who grew up eating good Mexican food, they can also be a point of contention. Some think they should be spiced with cumin and chili powder, while others think the flavor of the beans should shine. Some think they should be mashed and refried to a thick, mortar-like paste, while others feel they should be kept loose, perhaps even adding extra water to thin them. We like ours simple, with just the flavor of caramelized onions in the background to give them depth.

Provided by TxGriffLover

Categories     Mexican

Time P1DT30m

Yield 6 serving(s)

Number Of Ingredients 7

2 cups dried pinto beans or 2 cups black beans
1 teaspoon salt
2 tablespoons vegetable oil
1 medium white onion, finely chopped
4 garlic cloves, finely chopped
salt
1/2 cup dry feta or 1/2 cup parmigiano-reggiano cheese, for garnish

Steps:

  • Let the beans soak overnight in a large bowl, in enough water to cover them by 2 inches or quick-soak them by rinsing the beans in a colander under cold water and discard any discolored ones. Combine the beans in a soup pot with enough cold water to cover them by 2 inches, bring the water to a boil. Let the beans boil for 2 minutes. Remove the pot from the heat and let the beans soak, covered, for 1 hour.
  • Drain the beans, pour them back into a pan, and add enough water to cover them by 2 inches. Cook the beans over low heat, uncovered, for 30-45 minutes or until almost cooked through. Add the salt and cook for 15-20 minutes, or until the beans are cooked and creamy inside. Add more hot water if necessary to keep the beans just covered.
  • Drain the beans and reserve the liquid. Put the beans back in the pot with about 1 cup of their cooking liquid. Mash them with a potato masher or the back of a wooden spoon until they are creamy. Add more liquid if necessary.
  • In a large nonstick skillet, heat the oil over medium heat. Add the onion and cook, stirring frequently, until deep golden brown, about 10 minutes. Add the garlic and cook a minute or so, then add the mashed beans. Continue to cook, stirring about 10 minutes, or until the beans are the desired thickness. Add more bean liquid if you like your beans thinner. Taste and season with more salt if needed. Serve with the crumbled cheese.

Nutrition Facts : Calories 274, Fat 5.3, SaturatedFat 0.7, Sodium 396.2, Carbohydrate 42.8, Fiber 10.3, Sugar 2.2, Protein 14.1

REFRIED BEANS: FRIJOLES REFRITOS



Refried Beans: Frijoles Refritos image

Provided by Robert Irvine : Food Network

Categories     side-dish

Time 2h45m

Yield 8 servings

Number Of Ingredients 7

1 pound dried pinto beans, picked over for stones and impurities
2 tablespoons grapeseed oil
1 large red onion, diced
3 cloves garlic, lightly crushed with the side of a knife blade, and minced
1 tablespoon Mexican chili powder
Salt and freshly ground black pepper
1 tablespoon minced fresh cilantro leaves or minced fresh flat-leaf parsley

Steps:

  • In a large stockpot, bring the beans to a boil in 8 cups water. Let boil for 15 minutes and skim off any scum that rises to the surface. Drain beans in a colander and rinse. Wash out the pot and return the beans to the pot with 8 cups fresh water. Bring to a simmer, cover and let cook until tender, about 2 hours over low heat.
  • In a large saute pan, heat oil over medium-high heat until it begins to shimmer. Add onion and garlic and saute until the onion turns translucent. Add chili powder, salt, and pepper, and cook for a few minutes to allow flavors to integrate. Drain beans and add to pan, mashing the ingredients together. Heat through and serve with minced cilantro or minced parsley sprinkled on top.

FRIJOLES REFRITOS (CLASSIC MEXICAN REFRIED BEANS)



Frijoles Refritos (Classic Mexican Refried Beans) image

Make and share this Frijoles Refritos (Classic Mexican Refried Beans) recipe from Food.com.

Provided by Joy1996

Categories     Mexican

Time 15m

Yield 1 Pint

Number Of Ingredients 5

3 tablespoons vegetable oil or 3 tablespoons bacon drippings
4 cloves peeled and finely chopped garlic
1 medium onion, chopped
4 cups undrained cooked beans (slightly warm for easy mashing Note Canned beans may be used)
salt

Steps:

  • Mash the beans in a bowl.
  • In a medium skillet, heat the oil over medium heat.
  • Add the onion and the garlic; cook and stir until onion is deep golden, about 10 minutes.
  • Stir in the mashed beans and cook for about one minute.
  • Add salt to taste.
  • Makes about one pint.

Nutrition Facts : Calories 424.8, Fat 41, SaturatedFat 5.3, Sodium 5.3, Carbohydrate 15.1, Fiber 1.8, Sugar 4.8, Protein 1.8

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