Best Easy Refried Beans And Eggs Recipes

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.

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:

• Melt Country Crock® Spread in 12-inch nonstick skillet over medium heat and cook onion, stirring occasionally, 4 minutes or until tender. Stir in beans and cook, mashing with potato masher or fork, 4 minutes or until desired consistency.

SCRAMBLED EGGS AND BEANS (HUEVOS TIRADOS)

Steps:

• Crack the eggs and slightly beat in a small bowl. Season with salt and set aside.
• Warm the refried beans in a medium-size skillet. If the refried beans are too pasty, add a little bit of water or bean broth to soften them.
• Now, in another non-stick frying pan, heat the oil over a medium-high heat, and pour the eggs. Once they start cooking, add the beans, and mix until they are completely mixed and the eggs are cooked to your liking. Slide the eggs as is, forming an omelet to be served on the plate.
• It's the custom in the State of Veracruz to serve this dish with a side of fried plantains and pickled jalapeño peppers. I also like to add small pieces of cooked chorizo with a warm French roll. If you ever visit the beautiful State of Veracruz, you will find this meal served for breakfast in most restaurants.

EASY REFRIED BEANS AND EGGS

Steps:

• In a small saucepan, heat olive oil over medium heat.
• Add onion. Saute 1-2 minutes or until soft.
• Add beans, green chilies, chicken stock, garlic powder, cumin, and pepper-stir until combined.
• With a potato masher, mash the mixture until most of the beans are in pieces. Its okay to leave them chunky, but mashing them helps make the beans thicker in the end.
• Once mashed, bring bean mixture to a boil, then reduce heat to medium-low.
• Simmer, stirring every 3-5 minutes, about 20-25 minutes, or until they are the consistency that you desire.
• The beans will thicken a bit after cooling, so keep this in mind.
• Top each portion of beans with an egg, and enjoy!
• You may also serve this with cheese, avacado, and/or tortillas.
• Delicious!
• Note: Fresh garlic can be used in place of garlic powder.