Best Refried Red Beans With Tomato And Poblano Rachael Ray Recipes

Extra Spicy Refried Beans and Lettuce, Tomatoes and Lime image

Provided by Rachael Ray : Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 9

2 (15-ounce) cans refried beans
1 (4-ounce) can, sliced jalapenos, drained and chopped
1 teaspoon hot cayenne pepper sauce, several drops
1 teaspoon garlic powder
2 hearts Romaine lettuce, shredded
2 vine ripe tomatoes, seeded and diced
1 lime, juiced
Coarse salt
1 tablespoon extra-virgin olive oil

Steps:

Heat canned refried beans in a medium skillet over medium heat. Stir chopped jalapeno, cayenne hot sauce and garlic powder into refried beans. Reduce heat to low and keep warm until ready to serve. Combine lettuce and tomatoes in a bowl. Squeeze the juice of 1 lime over the bowl and season the lettuce and tomatoes with salt. Toss to combine. Drizzle extra-virgin olive oil over the bowl and toss lettuce and tomatoes again. Serve refried beans along side lettuce and tomatoes.

Refried Red Beans With Tomato and Poblano (Rachael Ray) image

Provided by LadyLaura

Categories Spreads

Time 36m

Yield 3 1/2 cups, 28 serving(s)

Number Of Ingredients 9

1 poblano chile
2 (15 ounce) cans kidney beans, drained
3 tablespoons butter
1 small yellow onion, diced
2 garlic cloves, minced
1 (8 ounce) can tomato sauce
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon hot pepper flakes

Steps:

Nutrition Facts : Calories 40.5, Fat 1.4, SaturatedFat 0.8, Cholesterol 3.3, Sodium 162.4, Carbohydrate 5.5, Fiber 1.5, Sugar 1.1, Protein 1.8

Veg-Head Three-Bean Chili image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 19

2 tablespoons (2 turns around the pan) olive or vegetable oil
1 medium yellow skinned onion, chopped
1 large red pepper, seeded and chopped
1 large green pepper, seeded and chopped
1 large jalapeno pepper, seeded and chopped
4 cloves garlic, crushed and chopped
1 cup pale beer or vegetable stock/broth
1 (32- ounce) can crushed tomatoes
1 (14-ounce) can black beans
1 (14-ounce) can dark red kidney beans
1 tablespoon ground cumin
2 tablespoons chili powder
1 tablespoon cayenne hot pepper sauce, several drops
1 teaspoon coarse salt
1 cup spicy vegetarian refried beans
8 ounces (2 cups shredded) spicy Monterey Jack or smoked cheddar
Chopped scallions, whites and greens
Diced fresh seeded plum tomato
Blue and red corn tortilla chips or black bean tortilla chips, for dipping

Steps:

Over moderate heat, add oil to a deep pot and combine onion, peppers, and garlic. Saute for 3 to 5 minutes to soften vegetables. Deglaze pan with beer or broth, add tomatoes, black beans, red kidney beans, and stirring to combine.
Season chili with cumin, chili powder, hot sauce, and salt. Thicken chili by stirring in refried beans. Simmer over low heat about 5 to 10 minutes longer, then serve up bowls of chili and top with shredded cheese, scallions, and tomatoes. Place bowls on charger plates piled with assorted tortilla chips.