PIONEER WOMAN REFRIED BEANS RECIPES

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REFRIED BEANS RECIPE | REE DRUMMOND | FOOD NETWORK



Refried Beans Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Categories     side-dish

Total Time 3 hours 15 minutes

Cook Time 15 minutes

Yield 12 servings

Number Of Ingredients 9

6 cups dried pinto beans
4 slices thick-cut bacon, cut into 1-inch slices (or you can use salt pork, ham hock or diced ham instead)
1 tablespoon chili powder 
1 teaspoon salt, plus more if needed
2 teaspoons black pepper, plus more if needed
1/2 stick butter (bacon grease, lard or shortening will work) 
1 onion, diced
2 cups grated sharp Cheddar 
Sliced jarred jalapenos 

Steps:

  • Rinse the beans thoroughly, then place them in a large pot with the bacon. Pour water over the top. Use enough water to cover the beans by 1 or 2 inches. Bring to a boil over medium-high heat, then reduce the heat to low and cover. Simmer for 2 to 3 hours. If the liquid seems to evaporate too quickly, add more water during the cooking process. The beans are done when they're fork tender, without much bite.
  • Add the chili powder, salt and pepper. Stir and taste, adjusting the seasoning as necessary. Add in other seasonings as desired.
  • Heat the fat in a large skillet and cook the onions until translucent. Add the beans to the skillet and mash them until they're the consistency you want. Stir and cook them until heated, then add the grated cheese. Top with the jalapenos.

HOW TO MAKE SLOW COOKER REFRIED BEANS - THE PIONEER WOMAN



How to Make Slow Cooker Refried Beans - The Pioneer Woman image

As football season and the holidays come into full force, I have pulled out my slow cookers for backup.

Provided by Sommer Collier

Categories     main dish    side dish

Total Time 12 hours 10 minutes

Prep Time 10 minutes

Cook Time 12 hours

Yield 8 servings

Number Of Ingredients 10

1 lb. Dried Pinto Beans (or Kidney Beans, Black Beans)
1 Onion, Peeled And Shredded
4 cloves Garlic, Minced
1 tbsp. Ground Cumin
2 tsp. Sea Salt
1/2 tsp. Cayenne Pepper
Optional Add-ins, Such As Ham Bone Or Bacon Strips
7 c. Water
Salt And Pepper, to taste
Optional Toppings, To Serve (See Note)

Steps:

  • Pour dried beans in the slow cooker. Add shredded onion, garlic, cumin, salt and cayenne pepper. For a richer flavor, add a ham bone or a couple of bacon strips to the crock. Pour the water over the top of the beans and cover tightly. Turn slow cooker on high and cook for 8–10 hours. You can also cook on low for 12 hours or longer.Once beans are very tender, remove the ham bone or bacon if necessary. Depending on your slow cooker, you may have excess liquid in the crock. Scoop 1 ½ cups of the bean liquid out of the crock and reserve.Use an immersion blender or a potato masher to smash the beans into a relatively smooth texture. Add some of the bean liquid back in if needed to reach the right consistency. Salt and pepper to taste.Serve as-is or sprinkle with your favorite toppings. Serve warm.Note: Some optional topping suggestions include shredded cheese, sliced jalapenos, chopped green onions, sour cream, and cayenne pepper.

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