REFRIED BLACK BEANS (FRIJOLES NEGROS REFRITOS)
Provided by Roberto Santibañez
Categories Bean Onion Side Vegetarian Quick & Easy Cinco de Mayo Vegan Simmer Sugar Conscious
Yield Makes about 1 1/4 cups
Number Of Ingredients 5
Steps:
- Heat the oil in a medium pan over medium-high heat until it shimmers. Add the onion and cook, stirring often, until it's soft and browned at the edges, about 5 minutes. Add the beans, garlic, and chile powder.
- Let the beans come to a brisk simmer, then lower the heat to maintain a gentle simmer. Cook, stirring and mashing often until the beans resemble a very coarse puree and have thickened, 15 to 20 minutes. When you tip the pan, the beans should creep forward like lava. The beans will thicken a little more once they cool. Add salt to taste. Use warm or at room temperature.
REFRIED BLACK BEANS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 10h5m
Yield 12 servings
Number Of Ingredients 6
Steps:
- Drain the soaked beans and add to a pot. Cover with 2 inches cold water and add the garlic, onions, cumin, and sprinkle with salt and pepper. Leave to a simmer until the beans are tender and the liquid has turned into a thick sauce, 1 1/2 to 2 hours.
- Melt the butter in a skillet and pour in the beans. Mash the beans (leave some texture) and cook over a medium heat, 3 or 4 minutes.
EASY REFRIED BLACK BEANS
My husband hates refried beans. Instead of giving up on one of my favorite foods, I sought to change his opinion. Well, I did and he requests them now!
Provided by paintlvr
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix black beans, refried black beans, 1/2 of the reserved liquid, Mexican cheese, and garlic together in an 8-inch baking dish.
- Bake in the preheated oven until bubbling, about 30 minutes.
Nutrition Facts : Calories 263.3 calories, Carbohydrate 35.1 g, Cholesterol 16.2 mg, Fat 7.5 g, Fiber 12.7 g, Protein 15.7 g, SaturatedFat 3.9 g, Sodium 839.3 mg, Sugar 1.8 g
CHICKEN TOMATILLO TOSTADAS WITH REFRIED BLACK BEANS AND CABBAGE-PEPPER SLAW
Green tomatillo tomatoes add fresh flavor to these crispy tostados, layered with spicy chicken, flavorful cabbage-pepper slaw, and smooth refried black beans.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 11
Steps:
- Heat vegetable oil in a medium skillet over medium-high heat until it reaches 350 degrees on a deep-fry thermometer. Add tortillas to skillet, one at a time, and fry, turning once, until golden and crisp, about 1 minute per side. Transfer to a paper towel-lined plate and set aside.
- To serve, layer tostadas with chicken, slaw, and black beans. Garnish with sour cream, cilantro, tomatoes, queso fresco, and cheese. Serve with lime wedges.
JALAPENO REFRIED BLACK BEANS
A zesty, flavorful version of the traditional refried beans. Jalapenos add a mild heat and the cheese adds a subtle creamy flavor. These are a big hit at potlucks and fiestas. This is easily doubled or tripled.
Provided by Annacia
Categories Black Beans
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Prepare a large skillet by heating drippings or lard over medium heat.
- Cook the garlic, onions and jalapenos until slightly wilted.
- Sprinkle in the cumin.
- Add in about 1/2 cup of beans and mash with back of spoon or mashing utensil.
- If the mixture seems thick, add about a tablespoon of liquid from canned beans or the cooking liquid.
- Continue to add beans and mash them together, adding liquid as necessary.
- Top with shredded cheese.
Nutrition Facts : Calories 339.2, Fat 22, SaturatedFat 10.5, Cholesterol 37.3, Sodium 337.1, Carbohydrate 21.7, Fiber 7.6, Sugar 0.8, Protein 14.5
REFRIED BLACK BEANS
Black beans are a Mexican staple, whether served soupy or refried. Here we'll make both, starting with dried beans for a taste and texture that transcends canned. (Use oil instead of lard to make these vegetarian! It's less traditional, but still delicious.)
Provided by Gabriela Cámara
Categories side-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a large skillet over medium heat, add lard. When lard has melted and begun to shimmer, add onions; adjust heat to medium-low, stir, and cook until translucent and soft, 6-8 minutes. Add 2 cups of Soupy Black Beans, well drained, to the skillet. Use a potato masher to mast beans directly in the skillet, while alternately stirring with a wooden spoon, until the mixture becomes a thick, creamy, relatively uniform paste. (Alternatively, you can use a blender.) When the refried beans have reached the appropriate consistency, taste and season with salt as necessary. Makes about 2 cups. (Use Refied Black Beans in Chef Camara's Torta Ahogada recipe.)
- Add water to a medium saucepan over medium-high heat; then add beans, epazote, and garlic. Season with salt, stir, and bring to a boil. Turn heat to low, cover, and cook at a gentle simmer until beans are soft but not falling apart, about 40-60 minutes (checking after 30 minutes).
- Check beans for doneness by removing one from the pan and squeezing; it should be easily mashable. Taste and season with salt as necessary. Serve as a side dish, garnished with oregano. Makes about 4 cups.
SPICY REFRIED BLACK BEANS
These are great served with the Texican Shredded Pork recipe I've posted as a topping on tostados, but its also good in burritos or as a side for fajitas or enchiladas. Originally from a September 1989 issue of Bon Appetit that featured a "Do It Yourself Tostado Party" in the Cooking for Friends section. Queso fresco is also know as queso blanco and can usually be found in the cheese department at the deli section of your local grocery store. Monterey Jack is a readily available substitute. The overnight soaking of the beans is not included in the prep time.
Provided by Leslie in Texas
Categories < 4 Hours
Time 2h30m
Yield 5 cups
Number Of Ingredients 14
Steps:
- Place beans in bowl and cover with cold water; let soak overnight.
- Cook bacon in large heavy saucepan until just beginning to color, about 4 minutes.
- Add onion and next 6 ingredients (bay leaves through ground cloves) and saute until onions soften, about 5 minutes.
- Drain beans and stir into onion mixture.
- Add garlic and then 3 1/2 cups stock; simmer uncovered 30 minutes.
- Meanwhile, char chiles and bell pepper over gas flame or in broiler until blackened on all sides.
- Place in plastic bag for 10 minutes.
- Peel chiles and pepper and dice, reserving any juices.
- Set aside 2 tablespoons chiles and 2 tablespoons bell pepper for garnish.
- Add remaining chiles, bell pepper and any reserved juices to beans.
- Cover and simmer until beans are very soft, about 1 hour, depending on freshness of beans.
- Using back of wooden spoon, mash half of bean mixture against side of pan.
- Continue cooking until thick and slightly dry, stirring occasionally, about 30 minutes.
- (Can be prepared 2 days ahead. Cover beans, bell pepper and chiles separately and refrigerate. Reheat beans over low heat, stirring frequently, before continuing.).
- Preheat broiler.
- Spoon beans into 1 1/2 quart shallow flameproof baking dish, sprinkle with cheese and broil until cheese bubbles, about 4 minutes.
- Garnish with resreved chiles and bell pepper and serve immediately.
Nutrition Facts : Calories 487, Fat 18.6, SaturatedFat 6, Cholesterol 28.2, Sodium 532.1, Carbohydrate 57.5, Fiber 12.1, Sugar 8.3, Protein 24.3
FRIJOLES REFRITOS CON CHIPOTLE-REFRIED CHIPOTLE BLACK BEANS
My favorite way to make refried beans.Especially good for vegetarians-you get the good,smoky flavor without lard,a nice kick from the chipotles too,and a dish that's still authentic.The epazote is classic.It's used all over Mexico in bean dishes(it's said to be a digestive aid) .Epazote does have a pungent flavor and aroma that's a bit of an acquired taste,so if you don't like it,or it's unavailable where you live,cilantro makes a fine substitute.Use the lesser amount of chipotles for a milder dish-they can be surprisingly spicy-I like to use a lot.Btw;for best results,use homemade beans.This serves 4 as a side dish;I like to eat this for lunch as my protein,in which case it makes 2 large servings.
Provided by strangelittlebeast
Categories Black Beans
Time 15m
Yield 2 cups, 4 serving(s)
Number Of Ingredients 12
Steps:
- Prep:chop the onion finely,mince the garlic,finely mince epazote or cilantro,chop chipotles ,and run your knife back over them until they are chopped to a paste with a few bits and pieces left.
- Heat a skillet over medium high heat and add the oil.When hot,add the onions and fry,stirring occasionly ,until soft;add garlic and cook until the onion is slightly browned about 2 more minutes.Add cumin seeds and oregano,crumbling them with your fingers.After a few seconds add epazote,beans,and chipotles.
- Cook until the beans are completely heated through;you may need to add up to 1/4 cup of liquid to keep from burning(ideally use the cooking liquid from the beans,but water will do in a pinch)Mash the beans to a paste with a potato masher or heavy fork.Add adobo sauce.Season to taste with salt and pepper.Cook until they are as thick as you like.
- Some good toppings(optional):sour cream or crema;minced cilantro;green onion;radishes;chipotle flavored tabasco;queso fresco;avocado slices;.
Nutrition Facts : Calories 197.3, Fat 7.6, SaturatedFat 1.1, Sodium 14.5, Carbohydrate 25.6, Fiber 9.1, Sugar 0.9, Protein 8.3
LIGHT REFRIED BLACK BEANS
Refried beans are typically made from pinto beans, but black beans work well, too. Add a dab of sour cream if you crave a little richness. Recipe courtesy of Gourmet Magazine.
Provided by Bev I Am
Categories Black Beans
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Cook garlic in oil in a skillet over moderate heat, stirring, until fragrant, about 1 minute.
- Add beans with their liquid and mash with a potato masher or the back of a large spoon to make a coarse purée.
- Continue to cook, stirring occasionally, until mixture is hot.
- Stir in enough of water to thin to a creamy consistency.
- Add pepper to taste.
- Serve warm, sprinkled with cilantro.
- (Beans can be made 1 day ahead and chilled, covered. Reheat, adding water if necessary.) Makes 4 servings.
CREAMY REFRIED BLACK BEANS
Delicious black beans pureed and combined with chorizo, onions, and a hint of garlic. Perfect as an enchilada filler or as a side dish.
Provided by Adriana
Categories Side Dish Beans and Peas
Time 35m
Yield 6
Number Of Ingredients 7
Steps:
- Pulse chorizo, onion, and garlic together in a food processor until well-chopped.
- Place bacon in a pot and cook over medium-high heat, turning occasionally, until bacon starts to render fat, 3 to 5 minutes. Add ground chorizo mixture to bacon; cook and stir until onion softens and is translucent, about 5 minutes. Drain excess fat from pot and season mixture with cumin, salt, and black pepper.
- Stir beans and reserved liquid into pot; cook, stirring occasionally, until beans are heated through and flavors combine, 10 to 20 minutes.
Nutrition Facts : Calories 221.5 calories, Carbohydrate 26.6 g, Cholesterol 15.6 mg, Fat 6.9 g, Fiber 10.4 g, Protein 13.8 g, SaturatedFat 2.4 g, Sodium 854.9 mg, Sugar 0.8 g
LIGHT REFRIED BLACK BEANS
Categories Bean Side Vegetarian Quick & Easy High Fiber Legume Vegan Gourmet
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Cook garlic in oil in a skillet over moderate heat, stirring, until fragrant, about 1 minute. Add beans with their liquid and mash with a potato masher or the back of a large spoon to make a coarse purée.
- Continue to cook, stirring occasionally, until mixture is hot. Stir in enough of water to thin to a creamy consistency. Add pepper to taste.
- Serve warm, sprinkled with cilantro.
INSTANT POT REFRIED BLACK BEANS
Recipe for instant pot black beans including instructions for turning them into refried beans in the instant pot.
Provided by Nick Kindelsperger
Time 1h15m
Yield About 5 cups
Number Of Ingredients 7
Steps:
- Combine beans, onion, lard, salt, cilantro sprig, and 6 cups water in cooker insert. Lock on lid, making sure steam-release valve is in the proper sealed position. Select "Manual" and program for 22 minutes at high pressure. (It will take about 12 minutes for pressure to build before cooking automatically begins.)
- As soon as the time has elapsed, turn off cooker, let pressure release naturally (it will take about 23 minutes). Unlock lid and turn the heat to medium or "Sauté." Bring to a strong simmer and mash beans with a potato masher or large wooden spoon. Continue to cook, stirring occasionally, until liquid thickens, about 15 minutes. Taste and season with more salt if necessary.
- Divide beans among bowls. Top with cheese, cilantro, radishes, and limes.
REFRIED BLACK BEANS QUESADILLAS
Make and share this Refried Black Beans Quesadillas recipe from Food.com.
Provided by Mini Ravindran
Categories Kid Friendly
Time 20m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Heat the beans in a saucepan.
- Mash.
- Spread on 4 tortillas.
- Top with the cheese and another tortilla.
- Place on a cookie sheet.
- Bake at 350 for 10-12 minutes (or until the cheese has melted).
- Cut into slices and serve with the salsa.
Nutrition Facts : Calories 447.2, Fat 17.9, SaturatedFat 9.3, Cholesterol 37.9, Sodium 610.3, Carbohydrate 49.3, Fiber 8.5, Sugar 1.4, Protein 22.2
REFRIED BLACK BEANS
Better than canned!
Provided by dmvanask
Categories Side Dish Beans and Peas
Time 9h35m
Yield 12
Number Of Ingredients 11
Steps:
- Place black beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain.
- Place beans in a pot and add enough water to cover; bring to a boil. Reduce heat to medium-low and simmer beans until very tender, about 1 hour.
- Heat oil in a skillet over medium; cook and stir onion and garlic until onion is soft and translucent, about 10 minutes. Add black beans, green chiles, chili powder, and cumin; cook and stir until flavors blend, about 5 minutes.
- Blend black bean mixture in a food processor until smooth. Add tomato paste, chicken broth, vinegar, and salt; blend until desired consistency is reached. Return beans to pot and cook until heated through, about 5 minutes more.
Nutrition Facts : Calories 254.7 calories, Carbohydrate 45.6 g, Fat 2.4 g, Fiber 11.2 g, Protein 15 g, SaturatedFat 0.5 g, Sodium 272 mg, Sugar 4.1 g
FRIJOLES NEGRO - REFRIED BLACK BEANS
Categories Bean Side Low Fat Vegetarian Kid-Friendly High Fiber Wheat/Gluten-Free Healthy Vegan Simmer
Number Of Ingredients 12
Steps:
- 1) Soak beans with one of the green peppers over night. 2) Bring beans with pepper and water to a boil, then turn down to a simmer. Cook covered for 1 1/2 hours, or until al dente. 3) Make a sofrito with the other green pepper, onion, garlic, spices, and some of the bean cooking water. Combine all ingredients in a blender to puree. 4) Combine sofrito with beans and cook gently over low heat. 5) Add wine, salt, lime juice, and fat. Simmer uncovered for about 2 hours until thickened
REFRIED BLACK BEANS
Use these refried beans to make Chicken Tomatillo Tostadas.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Yield Makes enough for 6 servings
Number Of Ingredients 7
Steps:
- In a medium saucepan, heat olive oil over medium-high heat. Add onions and bay leaf; season with salt and pepper. Cook, stirring, until onion is translucent, about 6 minutes. Add garlic and chili powder; cook, stirring, until garlic is softened and mixture is fragrant, about 3 minutes.
- Remove bay leaf and discard. Add 2/3 of the black beans and stir to coat. Add 2/3 cup water and mash mixture using a potato masher. Add remaining black beans and stir to combine; add water, if necessary to thin. Season with salt and pepper and keep warm until ready to use.
REFRIED BLACK BEANS
Steps:
- In a large pot, place the beans and water and bring to a boil. Cover, reduce to a simmer and cook 1 hour, or until tender and creamy in the centers. Crush the beans in their liquid with a potato masher or the back of a wooden spoon. In a large saucepan, heat the lard or other fat over medium heat. Saute the onions with the salt until golden, about 20 minutes. Add the beans and liquid and continue cooking over medium heat, stirring frequently, until the liquid evaporates and the beans form a creamy mass that pulls away from the bottom and sides of the pan, about 15 minutes. Serve immediately. Refried beans can be kept in the refrigerator 3 or 4 days and reheated in a covered casserole in a 350 degree oven.
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