Best Refried Beans For Zarape De Pato Recipes

AUTHENTIC MEXICAN REFRIED BEANS RECIPE (FRIJOLES REFRITOS)

Authentic Mexican Refried Beans Recipe (Frijoles Refritos) image

Mexican refried beans or frijoles refritos are a Mexican food staple that everyone should master. You'll love this easy authentic refried beans recipe because it's better than canned or restaurant refried beans. This recipe makes THE best refried beans!

Provided by Nancy Lopez & MexicanMadeMeatless.com

Number Of Ingredients 5

Ingredients

2 cups homemade pinto beans ((include some cooking liquid or boiling broth too))
3 tablespoons olive oil (or vegetable oil of choice)
⅓ cup of finely chopped white onion
2 to 3 whole dried chiles de arbol (or dried/fresh chile of choice)
large pinch sea salt (adjust to taste (kosher salt may also be used))

Steps:

Heat the oil in a large frying pan, once it's hot add the onion and cook until browned and crispy (this gives it a great taste, or you can just sauté until tender.) Next add the dried or fresh chiles and cook just until they brown or begin to blister -- this happens quickly so be ready to proceed.
Next add the boiled beans -- be careful because it will splash, allow to fry for about 3 minutes. Next add about ¼ cup of the broth and then begin mashing the beans until you achieve the desired texture. The broth will help with the mashing and you'll need to add a little bit of the broth to help you achieve the texture you desire.
Continue to "fry" for about 5-8 minutes or until they have the consistency you want. Remember to adjust the consistency to your needs by cooking longer to thicken or adding more broth/water to thin out. Taste and add salt as desired.

Nutrition Facts : ServingSize 4 servings, Calories 222 kcal, Carbohydrate 24 g, Protein 8 g, Fat 11 g, SaturatedFat 2 g, Sodium 2 mg, Fiber 8 g, Sugar 1 g, UnsaturatedFat 9 g

REFRIED BEANS

Refried Beans image

Provided by Food Network Kitchen

Categories side-dish

Time 27m

Yield 2 to 3 servings

Number Of Ingredients 10

Ingredients

One 15 1/2-ounce can pinto beans, drained and rinsed
3 tablespoons extra-virgin olive oil
1/2 medium onion, chopped
4 cloves garlic, minced
1 teaspoon ground coriander
1/2 teaspoon ground cumin
2/3 to 1 cup chicken broth, homemade or low-sodium canned
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 tablespoon chopped fresh coriander (cilantro) (optional)

Steps:

Reserve about a third of the beans. Mash the rest of the beans in a medium bowl with a large fork. Set aside.
Heat the oil in a medium skillet over medium-high heat. Add the onion, and cook until lightly browned, about 4 minutes. Add the garlic and continue to cook, stirring, until lightly browned. Add the spices and cook until fragrant about 1 minute.
Add the mashed beans and half the broth; cook, stirring frequently, until slightly thickened, about 5 minutes. Add the reserved beans and the enough of the remaining broth to loosen up the beans. Simmer until the beans are thick but not pasty, about 2 minutes more. Season with salt and pepper to taste. Stir in the fresh coriander, if desired, and serve.