Best Spicy Refried Beans Recipes

SPICY CHEESY REFRIED BEANS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter in a saucepan over medium heat; cook and stir onion and garlic until onion becomes translucent, 2 to 3 minutes.
• Cook and stir refried beans into onion mixture until heated through, 3 to 5 minutes. Remove from heat and stir cream cheese into bean mixture. Spread mixture into a pie plate; top with Cheddar cheese.
• Bake in the preheated oven until cheese is melted and bubbling, about 20 minutes.

SPICY REFRIED BEANS

Steps:

• In a large skillet, saute the onion, jalapeno and garlic in oil for 2-3 minutes or until tender. Stir in the beans, water, hot pepper sauce, cumin, chili powder and cayenne. Cook and stir over medium-low heat until heated through. Transfer to a serving bowl; sprinkle with cheese.

SPICY REFRIED BEANS

Steps:

• Melt the butter with the olive oil in a saucepan over medium-high heat. Add the serrano chile and cook until the chile begins to brown, about 1 minute. Add the beans and chicken broth. Cook over medium heat, frequently mashing only the beans (not the chile), until the beans are a thick paste, about 10 minutes. Season with salt and pepper. Remove the chile and serve.

SPICY REFRIED BLACK BEANS

Steps:

• Place beans in bowl and cover with cold water; let soak overnight.
• Cook bacon in large heavy saucepan until just beginning to color, about 4 minutes.
• Add onion and next 6 ingredients (bay leaves through ground cloves) and saute until onions soften, about 5 minutes.
• Drain beans and stir into onion mixture.
• Add garlic and then 3 1/2 cups stock; simmer uncovered 30 minutes.
• Meanwhile, char chiles and bell pepper over gas flame or in broiler until blackened on all sides.
• Place in plastic bag for 10 minutes.
• Peel chiles and pepper and dice, reserving any juices.
• Set aside 2 tablespoons chiles and 2 tablespoons bell pepper for garnish.
• Add remaining chiles, bell pepper and any reserved juices to beans.
• Cover and simmer until beans are very soft, about 1 hour, depending on freshness of beans.
• Using back of wooden spoon, mash half of bean mixture against side of pan.
• Continue cooking until thick and slightly dry, stirring occasionally, about 30 minutes.
• (Can be prepared 2 days ahead. Cover beans, bell pepper and chiles separately and refrigerate. Reheat beans over low heat, stirring frequently, before continuing.).
• Preheat broiler.
• Spoon beans into 1 1/2 quart shallow flameproof baking dish, sprinkle with cheese and broil until cheese bubbles, about 4 minutes.
• Garnish with resreved chiles and bell pepper and serve immediately.

EXTRA SPICY REFRIED BEANS AND LETTUCE, TOMATOES AND LIME

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.

EXTRA SPICY REFRIED BEANS WITH LETTUCE, TOMATO, AND LIME

Steps:

• Heat canned refried beans in a medium skillet over medium heat.
• Stir chopped jalapeno,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 olive oil over the bowl and toss lettuce and tomatoes again.
• Serve refried beans along side lettuce and tomatoes.

SPICY REFRIED BEANS

Steps:

• Rinse the beans and put them in a large pot with the water, corn oil, 1/2 onion, chopped, and 2 teaspoons of salt.
• Bring the water to a boil, then turn down the heat, cover the pot, and simmer the beans gently for about 1 1/2 hours.
• Remove the cover and cook the beans a little while longer, until completely tender and the remaining liquid is thick.
• In a very large skillet, beat the olive oil and saute remaining onion, chopped, and the garlic until golden.
• Add the tomatoes, jalapeno peppers, lemon juice, and spices.
• Pour the beans, together with their liquid, into the seasonings and stir.
• Over a low flame, and stirring often, cook the beans together with the seasonings until the mixture is quite thick, but still moist. Time will vary, but it could take as long as 45 minutes. If the beans become too dry, just add a little water.
• Stir in the butter and if desired the grated cheese. Continue stirring over the low flame until the butter and cheese are melted.