Time 20m Yield 6 Number Of Ingredients 7 Steps:
Heat canola oil in a heavy skillet over medium heat. Cook garlic cloves in hot oil, turning once, until brown on both sides, 4 to 5 minutes. Smash garlic cloves in skillet with a fork. Stir pinto beans, cumin, chili powder, and salt into mashed garlic and cook until beans are thoroughly heated, about 5 minutes. Stir occasionally. Smash bean mixture with a potato masher to desired texture. Squeeze lime juice over smashed beans and stir until combined.
Time 15m Yield 2-2/3 cups. Number Of Ingredients 9 Steps:
In a large saucepan, saute onion in oil until tender. Stir in the garlic, cumin, salt and cayenne; cook and stir for 1 minute. Add beans and mash. Add water; cook and stir until heated through and water is absorbed. Remove from the heat; stir in lime juice.
Time 35m Yield 2 1/4 cups Number Of Ingredients 12 Steps:
Heat the coconut oil in a 10-inch cast-iron skillet over medium heat. Add the onions and cook until softened, 3 to 4 minutes. Add the garlic, cumin, coriander and 1/2 teaspoon salt; cook until the spices are toasted and the garlic has softened, 1 minute. Add the pinto beans, chicken stock and chipotle puree and bring to a boil. Cook until the stock has reduced by about half and the mixture has thickened, 5 to 6 minutes. Off the heat, mash the beans to a smooth paste with a potato masher, leaving some beans partially mashed to add some texture. The beans should have the consistency of a thick sauce; if they’re difficult to stir, they’re too thick. If needed, thin the beans out with extra chicken stock, 1 tablespoon at a time. Finish by stirring in the lime juice and adding salt to taste. Garnish with queso fresco and cilantro, and serve with lime wedges.
Time 2h20m Yield 5 servings. Number Of Ingredients 10 Steps:
Place beans in a soup kettle or Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans, discarding liquid., Return beans to Dutch oven; add the 2 quarts water. Add the chili powder, garlic, 1-3/4 teaspoons cumin, pepper, 3/4 teaspoon salt and pepper flakes. Bring to a boil. Reduce heat; cover and simmer for 2-3 hours or until beans are tender., Drain beans, reserving 3/4 cup liquid. Place bean mixture in a bowl; coarsely mash. Gradually stir in reserved cooking liquid until mixture reaches desired consistency. Stir in the remaining cumin and salt. Serve on tostada shells with toppings of your choice if desired.
Time 9h50m Yield 8 Number Of Ingredients 12 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.
Time 10h20m Number Of Ingredients 7 Steps:
Rinse pinto beans in a colander, removing any unwanted pebbles or pieces that may be in the bag. Add the beans to a large pot, cover with water and soak overnight. Drain soaked beans and return them to the pot. Add fresh water to cover the beans up to two inches above them. Add onion to the pot and a couple dashes of salt. Bring beans to a boil, cover and simmer for one hour, stirring occasionally. Check the beans and if they’re not completely cooked after one hour, let them simmer a few minutes longer until they’re done. Drain the beans, removing the onion and reserving the bean broth water. In a large skillet (preferably an iron skillet), heat lard or oil over medium heat. Add the garlic and stir. Add the beans, cumin, oregano and 1/4 cup of the bean broth. (You could also chop the reserved onion and add it to the pan). Cook, gently smashing the beans as they cook with a potato masher or fork. Continue stirring and mashing, adding additional bean broth as needed until you get the texture you like and the beans are the consistency of soft mashed potatoes. Taste and season with additional salt, cumin and oregano, as needed. Top with shredded cheese, if desired.
Time 15m Yield 2-4 serving(s) Number Of Ingredients 5 Steps:
In a small saucepan, bring Beans to a boil. Drain excess liquied and discard. Put Beans in a medium size bowl and beat with electric mixture until mashed. Stir in Onion, Butter and Soy Sauce. Return bean mixture to small saucepan over low heat and stir until heated through. Stir in Cheddar Cheese.
Time 30m Yield 6 serving(s) Number Of Ingredients 11 Steps:
In a large heavy cast-iron skillet, combine the oil and garlic and cook over medium heat. Allow the garlic to sizzle for 30 seconds, then add the onion and jalapeno. Using a wooden spoon to stir occasionally, fry until the onions turn translucent, about 10 minutes. Sprinkle in the cumin, oregano, and chile powder, and fry for another 30 seconds. Stir in the beans, bay leaf, and water, and increase heat to medium-high. Bring the mixture to a boil, then lower the heat to medium again and allow to simmer for 20 minutes, or until more than half the liquid has been absorbed, but about an inch of liquid remains. Remove the bay leaf and discard. Use a potato masher to mash the beans smooth, then stir to form a thick, moist paste, anywhere from 5 to 8 minutes. If refried beans appear to dry out, add a little water a few tablespoons at a time, until your desired consistency is reached.
Time 15m Yield 6 serving(s) Number Of Ingredients 5 Steps:
Place first four ingredients in a medium sauce pan over medium heat. Cook until the butter is melted and the ingredients are heated through. Remove pan from the heat source, and add the cheese. Mash all of the ingredients in the pan with a potato masher or beat with a hand-held mixer. Add salt and pepper to taste.
Time 40m Yield Serves 4 as a topping or 2 as side Number Of Ingredients 9 Steps:
Lightly drain the beans, reserving the juice from the tin, but do not rinse (you want the beans in about half the liquid from the can). Depending on the texture you prefer, either mash them roughly in a bowl or blitz them using a blender until smooth. Set aside. Heat the oil in a large frying pan or casserole and cook the onions for 8-10 mins until soft and golden. Scatter in the garlic, chilli and cumin seeds, and sizzle everything for 2 mins more. Tip in the beans, oregano, paprika and a pinch of salt. Cook everything together for 5 mins until the beans have heated through adding more reserved bean juice if it’s too thick. Serve straightaway with a sprinkling of coriander, if you like, or leave to cool and keep chilled. Will keep chilled for up to three days or frozen for a month. Reheat with a splash of water mixed in.
