WHAT TO DO WITH REFRIED BEANS RECIPES

Name: Refried Beans
Prep time: 10 min
Cook time: 9 min
Total time: 19 min
Yield: 4 (1/2 cup) servings
Cuisine: mexican
Ingredients: 1 tablespoon olive oil; 1/2 medium onion, diced; 2 cloves garlic, minced; 1 teaspoon ancho chili powder, or other chili powder; 1 (15-ounce) can pinto beans, preferably low-sodium, drained and rinsed; 2/3 cup low-sodium chicken broth, plus more if needed; Salt and pepper; 2 tablespoons chopped fresh cilantro leaves

REFRIED BEANS RECIPE | ELLIE KRIEGER | FOOD NETWORK

Refried Beans Recipe | Ellie Krieger | Food Network image

Heat up a skillet for Ellie Krieger's healthier Refried Beans recipe from Food Network, a classic Mexican side dish seasoned with chili powder and cilantro.

Provided by Ellie Krieger

Categories side-dish

Total Time 19 minutes

Prep Time 10 minutes

Cook Time 9 minutes

Yield 4 (1/2 cup) servings

Number Of Ingredients 8

Ingredients

1 tablespoon olive oil
1/2 medium onion, diced
2 cloves garlic, minced
1 teaspoon ancho chili powder, or other chili powder
1 (15-ounce) can pinto beans, preferably low-sodium, drained and rinsed
2/3 cup low-sodium chicken broth, plus more if needed
Salt and pepper
2 tablespoons chopped fresh cilantro leaves

Steps:

Heat the oil in a large skillet over medium heat. Add the onion and cook until tender, about 3 minutes. Stir in the garlic and chili powder and cook for 1 minute more. Stir in the beans and chicken broth and cook until the beans are warmed through, about 5 minutes. Mash the beans coarsely with the back of a wooden spoon, adding more chicken broth to moisten, if needed. Season with salt and pepper, to taste. Stir in the cilantro.

Nutrition Facts : Calories 138 calorie, FatContent 5 grams, SaturatedFatContent 0.6 grams, SodiumContent 142 milligrams, CarbohydrateContent 18 grams, FiberContent 6 grams, ProteinContent 7 grams

REFRIED PINTO BEANS RECIPE | FOOD NETWORK

Refried Pinto Beans Recipe | Food Network image

Provided by Food Network

Categories side-dish

Total Time 2 hours 20 minutes

Prep Time 20 minutes

Cook Time 2 hours 0 minutes

Yield 4 to 6 servings

Number Of Ingredients 6

Ingredients

2 quarts water
2 cups pinto beans, washed and picked over
2/3 cup lard or 1/3 cup (5 1/3 tablespoons) unsalted butter and 1/3 cup olive oil
1 large onion, diced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

Steps:

Bring the water to a boil in a medium saucepan. Add the beans, reduce the heat to a simmer, cover and cook, skimming occasionally, approximately 1 1/2 hours. To test for doneness, taste 3 or 4 of the smaller beans. They should be cooked through and creamy inside. Mash, along with the liquid in the pot, with a potato masher or the back of a wooden spoon until creamy.
Heat the lard or other fat in a medium saucepan over medium high heat. Saute the onions with the salt and pepper until golden brown, about 10 minutes. Add the mashed beans and continue cooking, stirring occasionally, until the liquid evaporates and the beans form a mass that pulls away from the sides and bottom of the pan, about 10 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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