Refried Red Beans With Tomato And Poblano Rachael Ray Recipes

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.

EXTRA SPICY REFRIED BEANS AND LETTUCE, TOMATOES AND LIME

Steps:

• Heat canned refried beans in a medium skillet over medium heat. Stir chopped jalapeno, cayenne hot sauce and garlic powder into refried beans. Reduce heat to low and keep warm until ready to serve. Combine lettuce and tomatoes in a bowl. Squeeze the juice of 1 lime over the bowl and season the lettuce and tomatoes with salt. Toss to combine. Drizzle extra-virgin olive oil over the bowl and toss lettuce and tomatoes again. Serve refried beans along side lettuce and tomatoes.

VEG-HEAD THREE-BEAN CHILI

Steps:

• Over moderate heat, add oil to a deep pot and combine onion, peppers, and garlic. Saute for 3 to 5 minutes to soften vegetables. Deglaze pan with beer or broth, add tomatoes, black beans, red kidney beans, and stirring to combine.
• Season chili with cumin, chili powder, hot sauce, and salt. Thicken chili by stirring in refried beans. Simmer over low heat about 5 to 10 minutes longer, then serve up bowls of chili and top with shredded cheese, scallions, and tomatoes. Place bowls on charger plates piled with assorted tortilla chips.

REFRIED RED BEANS WITH TOMATO AND POBLANO (RACHAEL RAY)

Steps:

• Place poblano under hot broiler, blister and char the skin.
• Place in bowl; cover. Let stand to cool.
• Add beans to food processor; pulse until mashed.
• Heat large skillet over medium heat.
• Add butter, onion, and garlic. Saute until soft, 6-7 minutes.
• Stir in beans, tomato sauce, salt, pepper and hot sauce.
• Peel, seed and chop poblano; add to skillet.
• Simmer 10 minutes.
• Garnish as desired.
• Serve immediately with crackers.