Refried Bean Bake Recipes

REFRIED BEANS

Steps:

• In a medium saucepan you will want to turn on medium heat. Then add your oil and let it get warm. Toss in your onions and salt.
• Cook your onions until they are softened and become translucent, this takes around 5 minutes.
• Add in your garlic, cumin, and chili powder. Stir constantly for about 30 seconds, you want it to begin to smell fragrant.
• Now pour your drained beans in along with vegetable stock. Stir and cook covered for 5 minutes on medium-low heat.
• Reduce your heat to low and remove your lid. Grab a potato masher or blender and mix up the beans. I generally mix only half the bans up as I like a thicker texture. But mix to your desired texture.
• You will want to cook the beans for 2-3 more minutes stirring often.
• Once done remove beans from the heat, and stir in the lime juice. Add salt to taste if ou would prefer.
• If your refried beans seem dry you can add a splash of broth or even water. Cover and stir occassionally until you are ready to serve.

QUICK AND EASY REFRIED BEANS

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.

EASY REFRIED BEANS

Steps:

• In a medium saucepan over medium heat, warm the olive oil until shimmering. Add the onions and salt. Cook, stirring occasionally, until the onions have softened and are turning translucent, about 5 to 8 minutes.
• Add the garlic, chili powder and cumin. Cook, stirring constantly, until fragrant, about 30 seconds. Pour in the drained beans and water. Stir, cover and cook for 5 minutes.
• Reduce the heat to low and remove the lid. Use a potato masher or the back of a fork to mash up about at least half of the beans, until you reach your desired consistency. Continue to cook the beans, uncovered, stirring often, for 3 more minutes.
• Remove the saucepan from the heat and stir in the cilantro and lime juice. Taste, and add more salt and lime juice if necessary. If the beans seem dry, add a very small splash of water and stir to combine. Cover until you're ready to serve.

BAKED REFRIED BEANS

Steps:

• Preheat oven to 350 degrees.
• Combine beans, sour cream and salsa.
• Spread in 8x8 baking dish sprayed lightly with nonstick cooking spray. Top with shredded cheese and bake 20-30 minutes.

HOW TO MAKE CANNED REFRIED BEANS TASTE BETTER

Steps:

• Melt butter in a skillet.
• Add onion and saute until translucent. Add garlic and cook until fragrant over low heat.
• Add refried beans, break up and combine with butter, onion, and garlic.
• Add half and half, stir.
• Add sour cream
• Season with salt, pepper and cumin to taste (I used 1 teaspoon of each).
• Add cheese.

CHEESY REFRIED BEAN CASSEROLE

Steps:

• Preheat the oven to 350 degrees F. Spread a little butter on the bottom of a 9-by-13-inch baking dish.
• Heat some butter in a large skillet over medium-high heat. Add the peppers and onions and cook until softened, about 4 minutes. Off heat, add the tequila, then return to the heat and cook until evaporated, about 1 minute. Add the chili powder, garlic, jalapenos and some salt and pepper and cook for a minute or 2. Add the beans to the skillet and stir to combine everything. Cook until warmed through, about 4 minutes.
• Spread half of the beans in the prepared baking dish. Top with half of the Cheddar and pepper Jack cheeses. Spread on the remaining beans and top with the remaining cheese. Bake until the cheese is melted and just beginning to brown, 20 to 25 minutes.

REFRIED BEAN BAKE

Steps:

• Preheat the oven to 350 degrees. Coat a 13 x 9 inch baking dish with nonstick cooking spray.
• In a 10 inch sauté pan, heat the oil over medium heat, then add the onions and jalapenos and cook, stirring, until the onion softens, 4 to 5 minutes.
• Turn the mixture into a large mixing bowl. Add the beans, 1 cup of the sour cream, the cumin, and ground chile and stir until well blended. Spread the bean mixture over the bottom of the prepared dish and cover evenly with both grated cheese. At this point, the casserole can be refrigerated, tightly covered with plastic wrap, for up to 24 hours. Allow it to come to room temperature before baking.
• Bake the casserole until the cheese is bubbling, 30 to 40 minutes. Remove the casserole from the oven, garnish with the cilantro, and serve the remaining ½ cup sour cream on the side.