Refried Beans With Chorizo Recipes

REFRIED BEANS WITH CHORIZO

Steps:

• Squeeze small chunks of chorizo out of the casing and set aside. Heat oil in a frypan and gently fry the chorizo for five minutes. Add onion and garlic and fry for a few minutes to soften. Add the beans and mash roughly with a potato masher or the back of a wooden spoon. Stir to combine all the ingredients. Taste and season with salt, if required. Spoon into a large serving bowl and top with crumbled cheese and coriander. Serve immediately.

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.

AUTHENTIC MEXICAN REFRIED BEANS RECIPE (FRIJOLES REFRITOS)

Steps:

• Heat the oil in a large frying pan, once it's hot add the onion and cook until browned and crispy (this gives it a great taste, or you can just sauté until tender.) Next add the dried or fresh chiles and cook just until they brown or begin to blister -- this happens quickly so be ready to proceed.
• Next add the boiled beans -- be careful because it will splash, allow to fry for about 3 minutes. Next add about ¼ cup of the broth and then begin mashing the beans until you achieve the desired texture. The broth will help with the mashing and you'll need to add a little bit of the broth to help you achieve the texture you desire.
• Continue to "fry" for about 5-8 minutes or until they have the consistency you want. Remember to adjust the consistency to your needs by cooking longer to thicken or adding more broth/water to thin out. Taste and add salt as desired.

FRIJOLES PUERCOS

Steps:

• Start by melting the vegetable shortening (or lard) and cook the chorizo
• Puree the cooked beans with the chipotle pepper in two different batches. Add to the cooked chorizo.
• Mix the beans and chorizo well then add the shredded cheese.
• Mix the cheese into the beans really well then add the jalapeños and jalapeño juice. Cook for another five minutes or so in low heat to incorporate all of the flavors.
• Serve hot with tortilla chips like a bean dip or as side dish.

BEST REFRIED BEANS

Steps:

• Put the pinto beans in a bowl and cover with 2 inches of water. Soak for 8 hours to overnight.
• Transfer the beans to a medium saucepan and cover with water by about 1 inch. Add onion, garlic, chili powder, cumin, celery seed, salt, and black pepper. Bring to a boil, then reduce heat to low, cover, and let cook for 1 1/2 hours.
• Use a colander to separate the liquid from the solids. Transfer the solids to a food processor with diced tomatoes, hot sauce, oregano, and cayenne. Blend to desired consistency.

CHORIZO REFRIED BEANS

Steps:

• Finely chop the chorizo into small dice. In a heavy-bottomed pot add olive oil and chorizo. Put the pot over low heat and slowly bring the heat up to medium. Fry the chorizo for a few minutes to infuse the olive oil. Using a slotted spoon remove about 1/4 cup of chorizo, for garnish, and set aside. To the remaining chorizo in the pot add the onion and garlic and fry until both are cooked, about 2 minutes. Add the beans with their liquid and stock and simmer to allow the flavors to come together about 10 minutes. Season with salt and pepper, to taste. Use a potato masher to mash the beans into a coarse puree. Alternatively, you could let the beans cool for about 5 minutes and carefully puree in a food processor until smooth. Transfer to a serving bowl.

CHORIZO REFRIED BEANS

Steps:

• Heat a medium saute pan on medium heat. Add the chorizo and cook until golden in color, about 6 minutes. Remove the chorizo to a drain on a plate lined with some paper towels. Add the onions to the pan with the chorizo fat. Saute until the onions are translucent, about 4 minutes. Return the chorizo to the pan. Add the refried beans to the mixture. Continue cooking for about 5 minutes. Turn the heat off and reserve for tostadas and burritos.

FRIJOLES PUERCOS SINALOA STYLE (+VIDEO)

Steps:

• The beans can be cooked in your favorite method. Don't drain. Retain the liquid to use for mashing the beans.
• In a large skillet on medium heat, cook chorizo until done, about 5 or 6 minutes. Remove to a small bowl and set aside.
• Cook bacon pieces in same skillet until crispy, about 7 or 8 minutes.
• Add salt, garlic powder, onion powder and cumin to bacon and stir well.
• Add about one cup beans to bacon mixture. As it heats, mash and stir with the potato masher. Continue to add about one cup of beans at a time, mashing and stirring. Add bean liquid as necessary to make the desired refried beans consistency. Add additional liquid, if necessary. You can add water or prepared stock, if you run out of liquid or the liquid is too thick.
• Once the beans have reached your desired consistency, stir in cooked chorizo and chopped pickled jalapenos. Stir well. Turn off stove top.
• Start adding the cubed cheese. About half the cheese, you can push down into the refried beans but leave the remaining cubes of cheese sort of even on top. The idea here is that you don't want a lot of stringy melted cheese so you're not stirring it in as you might do with shredded cheese. You want melty chunks of cheese throughout.
• Let sit for about 15 minutes before serving.