Olive Oil Refried Beans Recipes

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REFRIED BEANS



Refried Beans image

Provided by Food Network Kitchen

Categories     side-dish

Time 27m

Yield 2 to 3 servings

Number Of Ingredients 10

One 15 1/2-ounce can pinto beans, drained and rinsed
3 tablespoons extra-virgin olive oil
1/2 medium onion, chopped
4 cloves garlic, minced
1 teaspoon ground coriander
1/2 teaspoon ground cumin
2/3 to 1 cup chicken broth, homemade or low-sodium canned
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 tablespoon chopped fresh coriander (cilantro) (optional)

Steps:

  • Reserve about a third of the beans. Mash the rest of the beans in a medium bowl with a large fork. Set aside.
  • Heat the oil in a medium skillet over medium-high heat. Add the onion, and cook until lightly browned, about 4 minutes. Add the garlic and continue to cook, stirring, until lightly browned. Add the spices and cook until fragrant about 1 minute.
  • Add the mashed beans and half the broth; cook, stirring frequently, until slightly thickened, about 5 minutes. Add the reserved beans and the enough of the remaining broth to loosen up the beans. Simmer until the beans are thick but not pasty, about 2 minutes more. Season with salt and pepper to taste. Stir in the fresh coriander, if desired, and serve.

OLIVE OIL REFRIED BEANS



Olive Oil Refried Beans image

Use whatever variety of beans and chiles you've got in your pantry to make this recipe, which is inspired by the silky, lard-fried, pinto bean version available at nearly every Southern Californian taqueria. Eat these however you like, whether alongside rice and greens, smeared onto garlic-rubbed toast or spread onto a warm tortilla and with a perfectly fried egg on top. The overnight soak allows the time for both water and salt to penetrate the beans, cutting down the cooking time and leading to better seasoned, more evenly cooked beans. But if you're short on time, you can skip the presoak; the beans will just take longer to cook through, and might not cook as evenly, which isn't the end of the world if you're mashing them up. You can also skip simmering altogether and use the drained, rinsed beans from two (15-ounce) cans and begin with Step 3.

Provided by Samin Nosrat

Categories     brunch, dinner, lunch, snack, beans, appetizer, main course, side dish

Time 11h30m

Yield 1 quart beans and 4 toasts

Number Of Ingredients 12

2 cups dried beans of any variety
Fine sea salt
A generous pinch of baking soda
4 fresh or dried bay leaves
10 garlic cloves, peeled
1 small dried chile of any variety
2/3 cup extra-virgin olive oil
4 thick slices country-style bread, grilled or toasted
1 garlic clove, peeled
Calabrian chile paste, for garnish
Small handful of fresh basil leaves, torn (optional)
Freshly grated Parmesan (optional)

Steps:

  • The night before cooking, remove any debris from beans. Rinse them, then place them in a 4-quart Dutch oven or pot of similar size. Add 6 cups water, 1 teaspoon salt and the baking soda. Cover and set aside in a cool place for 8 to 12 hours.
  • To cook, add bay leaves, garlic and chile to the beans and bring the pot, uncovered, to a boil. Taste the cooking water and adjust seasoning as needed; it should taste pleasantly salty. Reduce heat to a gentle simmer, partly cover with a lid and cook until beans are completely tender and just beginning to fall apart. Depending on the variety and age of your beans, this can take anywhere from 1 to 3 hours. Throughout the cooking time, monitor the pot to ensure the beans are always submerged, adding more water as needed. When you suspect the beans might be done, taste five of them. If they are not all creamy through to the center, keep on simmering. No one likes an underdone bean!
  • To fry the beans, remove the bay leaves and chile from the bean pot. Discard the bay leaves, and mince the chile. Set a large cast-iron or similar frying pan over high heat, and add about half the oil. Add the minced chile. Use a slotted spoon or sieve to add beans and garlic - but not their cooking liquid - to the pan. Reduce heat to medium, and, with a potato masher or wooden spoon, stir and mash the beans into a silky paste, constantly stirring and scraping to keep them from sticking to the bottom of the pan. Add about 1/4 cup bean cooking liquid to loosen the mixture, then gradually add remaining oil. If the bean paste is too thick, continue adding cooking liquid as needed, being mindful that it is seasoned with salt. When the mixture is rich and velvety, taste, and adjust seasoning with salt.
  • To serve, lightly rub warm toasts with raw garlic, then slather with a generous amount of bean paste. Garnish with chile paste and, if desired, torn basil and a heap of grated Parmesan. Serve immediately.

REFRIED BEANS (BETTER THAN STORE-BOUGHT)



Refried Beans (Better Than Store-Bought) image

For the creamiest, most flavorful refried beans, start with dried beans. Cooking the beans from scratch gives us the chance to add flavorful aromatics like onion, garlic, and cilantro to the cooking liquid. The dried beans can be cooked on the stovetop, which takes 1 1/2 to 2 hours or in a pressure cooker (like an Instant Pot), which takes about 1 hour total. If you are short on time, you can also make refried beans using canned beans, which takes less than 20 minutes. We've shared all of these cooking variations in the recipe below.

Provided by Adam and Joanne Gallagher

Categories     Side Dish

Time 1h40m

Yield Makes about 3 cups refried beans

Number Of Ingredients 15

1/2 pound dried pinto beans or black beans (about 1 cup)
Water
1/2 medium onion, peeled and left whole
2 medium cloves garlic
4 sprigs fresh cilantro
1 bay leaf
Salt, to taste
3 tablespoons olive oil, butter, lard or bacon drippings
1/2 cup chopped onion (1/2 medium onion)
1 teaspoon minced garlic (1 medium clove)
1/2 teaspoon ground cumin, optional
1/8 teaspoon cayenne pepper, optional
3 cups (470 grams) cooked pinto or black beans, warmed, see notes for canned
2 to 3 lime wedges
Optional toppings: sliced or diced jalapeño, crumbled Mexican queso fresco or shredded cheese, diced white onion, diced tomato, or fresh cilantro

Steps:

  • There is no need to soak the beans for this recipe. Rinse the dried beans then add to a large pot. Add the onion half, garlic cloves, bay leaf, and cilantro sprigs. Cover with at least 3 inches of water. Place the pot over high heat and bring to a boil. Reduce the heat to maintain a simmer and cook until the beans are extremely tender (almost silky inside), 1 1/2 to 2 hours. If during cooking the beans look dry, add a splash more water.
  • Remove the onion, garlic cloves, bay leaf, and cilantro sprigs, and then discard them. Season the beans and liquid with salt. Start with 1/4 teaspoon and go from there based on your tastes.
  • Drain the beans, but do not discard the cooking liquid. We will use some of the liquid for making the refried beans. You will need about 3 cups of the beans to make refried beans. If you have more than 3 cups, reserve the rest for another recipe.
  • There is no need to soak the beans for this recipe. Rinse the dried beans then add to a 6-quart pressure cooker (we have an Instant Pot). Add the onion half, garlic cloves, bay leaf, and cilantro sprigs. Add about 6 cups of water, but do not fill past the 'max fill line.' Add 1 teaspoon of neutral oil like vegetable or olive oil (this prevents the beans from foaming).
  • Seal the lid and cook on High Pressure for 30 minutes, and then allow the cooker to naturally release (you can tell when it is safe to open the cooker when the steam release valve drops). We recommend you read the user manual of your specific pressure cooker before using this method.
  • Remove the onion, garlic cloves, bay leaf, and cilantro sprigs, and then discard them. Season the beans and liquid with salt. Start with 1/4 teaspoon and go from there based on your tastes.
  • Drain the beans, but do not discard the cooking liquid. We will use some of the liquid for making the refried beans. You will need about 3 cups of the beans to make refried beans. If you have more than 3 cups, reserve the rest for another recipe.
  • In a large, skillet - a cast iron pan is perfect here - heat the oil (or butter/lard/bacon drippings) over medium-high heat until shimmering. Add the onion and cook, stirring often, until it smells sweet and is starting to brown around the edges, 4 to 5 minutes.
  • Stir in the minced garlic, cumin, and cayenne pepper and cook until fragrant, about 30 seconds.
  • Add the 3 cups of cooked beans, moving them around the pan for a minute or two so that they are heated through. Add 1 cup of the bean cooking liquid and then use a potato masher or the back of a wooden spoon to mash the beans into your desired consistency.
  • If, as you are mashing, the beans seem a little dry, add a splash more liquid. The beans do dry out over time, so it's a good idea to keep the cooking liquid near by to maintain the best consistency, especially if you are making them in advance.
  • Taste the beans and adjust with additional salt, pepper or spices. Serve with a squeeze of lime and your favorite toppings scattered on top.
  • Use 2 (15-ounce) cans of pinto or black beans. Two cans will be approximately 2 3/4 cups of beans, which is close enough to 3 cups for this recipe.
  • Open the cans, drain, and then rinse the beans. Follow the recipe instructions in the section labeled 'Make Refried Beans' above, but replace the 3 cups of home-cooked beans for canned beans. Instead of using the bean cooking liquid for thinning the refried beans, you will need to substitute for another liquid. We recommend using a flavorful stock (vegetable stock or chicken stock), you will need 1 to 1 1/2 cups.

Nutrition Facts : ServingSize About 1/2 cup, Calories 152, Fat 5.7g, SaturatedFat 0.8g, Cholesterol 0mg, Sodium 150.3mg, Carbohydrate 19.8g, Fiber 4.7g, Sugar 1.3g, Protein 6.4g

GUADALAJARA RE-FRIED BEANS



Guadalajara Re-Fried Beans image

This low-cost recipe was passed down to me from my Mexican native mother-in-law. She was born and raised in Guadalajara Mexico and has put a California twist (Virgin Olive Oil) on this Mexican classic. Traditionally pinto beans are fried in lard (animal fat), an inexpensive cooking medium for many cultures. But having moved to California and a real heath conscious lady, she made some adjustments and really owned this heirloom recipe which now I gladly share with you :) Use as a dip at parties, a filler for burritos or a companion to your favorite Mexican dishes. See my other recipes for meal ideas. If I am feeding a smaller crowed I will freeze 1/2 the unfried beans for another meal. I think the beans taste better ofter being chilled before adding them to the pan XD NOTE: For quick cooking use 3-4 cans of pinto beans. It won't taste the same but is still MUCH better than canned refried beans. This should only take an hour.

Provided by Leahferne

Categories     Lunch/Snacks

Time 5h10m

Yield 6 cups, 12 serving(s)

Number Of Ingredients 6

2 cups dry pinto beans, washed
1 large onion, chopped
5 garlic cloves, smashed
1 cup extra virgin olive oil
1 tablespoon garlic salt
1 cup monterey jack cheese

Steps:

  • 1. In a colander wash and scrub dried beans picking out any funny looking ones and/or stones.
  • 2. Transfer beans to a large pot. Boil beans at a hard roll for 15 minutes. Drain into a colander and rinse again with cold water. This will help remove some of the gas causing substances that beans posses.
  • 3. After curing the beans cover and simmer for 4 hours.
  • 4. Once the beans and water have turned a deep reddish color remove from heat and let stand while you prepare your pan.
  • 5. In a large frying pan heat the olive oil and throw in the chopped onion and smashed garlic. Allow to cook till the onions and garlic start to caramelize.
  • 6. With the onions and garlic still hot, turn the burner to low and use a large slotted spoon to begin transferring the beans from the pot to the frying pan, spooning the beans over the onions and garlic. Save the bean broth for later.
  • 7. After as many of the beans have been transferred to the pan sprinkle with the garlic salt and stir with a wooden spoon.
  • 8. Once the beans have absorbed the oil and start to look milky, smash them with a potato masher. Don't worry if the beans look dry and pasty.
  • 9. Once the beans are smashed start spooning them to the sides of the pan creating a ring. It should resemble a large doughnut.
  • 10. Give the bean broth a good stir and In the center of the bean ring pour the remaining bean broth (or as much as the pan will allow) into the empty spot.
  • 11. With the wooden spoon begin cutting the smashed beans so the liquid can river through them Continue cutting till the beans and broth are creamy and well combined.
  • 12. Allow beans to simmer till the desired consistency is achieved. Garnish with the Jack cheese and serve warm as a side dish or spoon into grilled tortillas as a satisfying snack the whole family will love.
  • Serve with your favorite tortilla chips or make your own by cutting tortillas with a pizza cutter and placing each triangle into hot canola oil. Remove from oil and sprinkle with salt to taste.

Nutrition Facts : Calories 225.3, Fat 21.2, SaturatedFat 4.3, Cholesterol 8.4, Sodium 105.1, Carbohydrate 6.2, Fiber 0.3, Sugar 0.6, Protein 4.5

HEALTHIER REFRIED BEANS



Healthier Refried Beans image

These were so easy, fast and tasted wonderful. Makes a very small amount, which is nice if you have a smaller family. From Eillie Krieger's Healthy Appetite show. If you like it smoother, you can use a potato masher or a stick blender to mush the beans.

Provided by HeatherFeather

Categories     Beans

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

1 tablespoon olive oil
1/2 medium onion, diced
2 -4 garlic cloves, minced
1 teaspoon dried ancho chile powder (or other chili powder)
1 (15 ounce) can pinto beans, drained and rinsed
2/3 cup low sodium chicken broth, plus more if needed
salt and pepper
2 tablespoons fresh cilantro leaves, chopped

Steps:

  • Heat the oil in a large skillet over medium heat.
  • Add the onion and cook until tender, about 3 minutes.
  • Stir in the garlic and chili powder and cook for 1 minute more.
  • Stir in the beans and chicken broth and cook until the beans are warmed through, about 5 minutes.
  • Mash the beans coarsely with the back of a wooden spoon, adding more chicken broth to moisten, if needed.
  • Season with salt and pepper, to taste.
  • Stir in the cilantro.

Nutrition Facts : Calories 198.6, Fat 4.5, SaturatedFat 0.7, Sodium 24, Carbohydrate 30.6, Fiber 10.1, Sugar 1.1, Protein 10.8

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