Best Best Refried Beans Recipes

BEST REFRIED BEANS

Best Refried Beans image

I used a couple of the other recipes on here for a guideline and did my own thing. It turned out so well that I thought I would share this recipe for the best refried beans. Top with grated cheese if desired. Enjoy with chips, in a burrito, etc.

Provided by anewshootingstar

Categories Side Dish

Time 9h50m

Yield 8

Number Of Ingredients 12

Ingredients

1 ¾ cups dry pinto beans
1 cup diced yellow onion
2 large cloves garlic, chopped
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon celery seed
¾ teaspoon salt
½ teaspoon ground black pepper
⅔ cup fire-roasted diced tomatoes (such as Hunt's®)
½ teaspoon hot pepper sauce (such as Tapatio®)
¼ teaspoon dried Mexican oregano
¼ teaspoon cayenne pepper

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.

Nutrition Facts : Calories 169.1 calories, Carbohydrate 30.9 g, Fat 0.9 g, Fiber 7.6 g, Protein 9.8 g, SaturatedFat 0.2 g, Sodium 295.1 mg, Sugar 2.4 g

HANDS-DOWN BEST "REFRIED BEANS"

Hands-Down Best

This is the best-ever recipe I've ever had for no-fry refried beans, and it happened as an accident after pureeing a "failed" old family 15 Bean Soup recipe. The soup was rescued after adding a little more broth (a little white wine might have worked as well) before heating, yet it immediately became clear that this "accident" produced the very best refried beans I've ever tasted for Mexican recipies of all kinds! Hope you like it, although it takes some time. Perfection deserves the extra effort, these really are the best no-refried "refried beans" ever!

Provided by Tana McH

Categories Beans

Time 16h45m

Yield 6-8 serving(s)

Number Of Ingredients 7

Ingredients

1 lb 15 bean soup mix
1 onion, minced
3 garlic cloves, minced
1 teaspoon chili powder
1 (6 ounce) can tomato paste
1/2 lb chopped Polish sausage (or suitably flavored Tempah for vegetarians or vegans)
2 tablespoons of better than bouillon chicken base or 2 tablespoons flavorful vegetable stock, see note

Steps:

Soak the beans overnight, then rinse thoroughly. Cover with water times three (i.e., water three times the depth of the beans) in a large pot. Bring to frothy boil for one hour, then drain and rinse the suds off the beans.
Return to pot or a crockpot, add remaining ingredients. Bring to boil, then set to low and cook for 6-8 hours more, adding water or broth as necessary. Even if you burn a little on the bottom of the pot, all is well -- the toasty taste will blend into and enhance the Grand Finale.
After all this cooking the beans should resemble lumpy brown gravy. Ladle two cups or so at a time into a food processor or blender in batches, blend until very smooth.
Use in place of traditional refried beans -- or reheat with just enough broth (or wine)to make an excellent gourmet soup -- and enjoy!
NOTE: For Vegetarians use the vegetable stock and remember to only use the Tempeh as stated.

Nutrition Facts : Calories 170.8, Fat 11.5, SaturatedFat 4.1, Cholesterol 26.5, Sodium 816.4, Carbohydrate 8.9, Fiber 1.7, Sugar 4.5, Protein 8.5

THE BEST REFRIED BEANS EVER

The Best Refried Beans Ever image

These are the Best. Refried. Beans. Ever. Fully endorsed by my native Texan husband. Just a few ingredients and about 10 minutes for the most flavorful and fresh refried beans you have ever had!

Provided by @MakeItYours

Number Of Ingredients 8

Ingredients

2 slices bacon
1/2 onion (diced)
1 teaspoon chili powder
1/4 teaspoon cayenne pepper (or less, if you prefer mild spice)
15 oz. canned pinto beans (drained and rinsed (about 1.5 cups cooked beans))
1/2 cup chicken stock/broth (or veggie stock, or water)
1/4 cup fresh cilantro (chopped)
salt and pepper (to taste)

Steps:

In a heavy skillet (I used a cast iron one), fry the 2 slices bacon until crispy on medium high heat. Remove the bacon and set aside. Chop into small pieces when cooled.
Meanwhile, add to the bacon grease the onion; sauté until soft and slightly browned (about 2 minutes).
Add the chili powder (1 teaspoon) and cayenne pepper (1/4 teaspoon); stir to coat the onions.
Add the drained and rinsed pinto beans and chicken stock (1/2 cup). Use a potato masher (or a fork) to mash the beans to desired texture, then stir to incorporate with the liquid.
Continue heating until heated through. If there is too much liquid, continue heating until some of the liquid has evaporated, until you reach the desired consistency, stirring frequently, keeping in mind the beans will thicken as they cool.
Stir in cilantro (1/4 cup), chopped bacon, and season with salt and pepper to taste. Serve hot.