Easy Refried Beans | Dip or Side Dish
Easy Refried Beans | Dip or Side Dish - If you've been looking for a change and would like it to be versatile as a meal or a appetizer then look no further. This dish has so many options like Red Chicken Enchiladas, Mexican Carnitas, Carne Asada, Burritos and Tacos. Also this makes for a stand alone Dip!
Refried Beans Ingredients
Chicken Broth, enough to cover the beans at least 2
1/2 lbs. dry Pinto Beans (about 1 cup)
1/2 large yellow Onion, diced or cut into chunks
1 tsp dried Oregano
1 tsp kosher salt (optional) I used a pinch
1 tsp Smoked Paprika
Black Pepper to taste
2 tsp minced Garlic
1 jalapeno, diced
1 tbsp Lime juice (about the juice of 1/2 lime) optional
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HOW TO MAKE REFRIED BEANS EXTRA CREAMY AND DELICIOUS: Simple Down Home Recipe
This is one of the most requested recipes I get, and to be honest, it's not much of a recipe so much as it is down home cooking. That said, I suppose there are a couple of tips for making Refried Beans extra creamy and delicious. So, I decided to break it all down as simply as possible in this video. I won't bother to write measurements, like I normally do. But here are a few answers to questions you may have:
When I cook beans in the crockpot, I cook them on Low for six hours. That's just how I do it. They can also be cooked on High if you want them done sooner.
If you cook beans on the stovetop, let them come to a boil, reduce the heat to Low and let them simmer gently for about 2 hours. Just keep an eye on them to make sure the water doesn't evaporate while they're cooking. You may need to add a little or the beans will burn. 2 hours is about the average length of time beans will take to cook, but it will depend on how many beans you're cooking and if you pre-soaked your beans. Use a fork to press down on them, and if they're tender enough to smash easily, they're done.
I find that beans keep in the refrigerator for up to 2 weeks. If you don't think you'll be using them by then, you can absolutely freeze them. In fact, I sometimes cook large batches of beans just so that I can freeze them in small containers and pull them out when I need them. They keep in the freezer for about six months.
If you have questions, feel free to leave them in the comments.
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*All music in this video used with rights from Storyblocks.
1:30 Samba for Spring
5:05 Adventures in Fine Dining
How to make Refried Beans
Here is an easy way to make refried beans. These refried beans are creamy with crispy edges in the pan, just like my grandma made them. Check out my Charro beans recipe and Charros Beans in the Slow Cooker.
INGREDIENTS
2 cups of a Charro beans
2 to 3 tbls lard (oil or shortening work just fine)
Music
How to make Beans
Refried Beans Recipe
Easy Refried Beans
Refried Bean Redemption
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The BEST EASY Refried Beans Recipe | Mexican Beans Recipe
Get excited about the best and easiest refried beans you will ever make!
Ingredients
2 cups pinto beans
6 cups of water
1 onion (1/4 in the pinto beans, the rest chopped and fried)
2 garlic cloves
1/2 salt
1/3 of a cup of lard
1 serrano or jalapeño
Pressure cook 45 mins
Then slow cook for 2 hours
TIP❣️
Salt to taste
Make sure pressure has been released before slow cooking
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Best Mexican Beans recipe | Authentic Guajillo Refried Beans | Villa Cocina
#refriedbeans #mexicanfood #villacocina
Guajillo Refried Beans is one of those recipes that show you the beauty in Mexican flavors. It is so easy to make, and the delicacy in the guajillos is something to love. They give such an authentic touch to the dish. Once you have a first bite, you can taste the wonderful smokiness, with a light kick of heat, which greatly describes the flavor profile in the guajillo peppers. This is such an easy recipe to make, yet so delicious and authentic. It is the only guajillo Refried Beans Recipe you will ever need. Enjoy!
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3 guajillos :
1 ancho Chile :
*Soak in Hot water for 5 minutes
Blender
1 tsp onion, ground :
1/2 tsp Mexican dry oregano :
1/4 tsp dry marjoram :
1/2 tsp black pepper :
1 cups pepper soaking liquid
1/2 cup soaking liquid (swirl in the blender)
Fry beans
6 cups pinto beans, cooked : (1lb uncooked)
3 TBSP Avocado oil :
1/2 medium white onion
3 garlic cloves
Salt to taste (1 tsp Kosher salt ) :
Toppings
Crumbled Queso Fresco :
Tomatoes, diced
Jalapeños, slices
Corn tortilla chips :
***Add bean broth to the beans; if needed, to thin them out***
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