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 19m Yield 4 (1/2 cup) servings Number Of Ingredients 8 Steps:
Heat the oil in a large skillet over medium heat. Add the onion and cook until tender, about 3 minutes. Stir in the garlic and chili powder and cook for 1 minute more. Stir in the beans and chicken broth and cook until the beans are warmed through, about 5 minutes. Mash the beans coarsely with the back of a wooden spoon, adding more chicken broth to moisten, if needed. Season with salt and pepper, to taste. Stir in the cilantro.
Time 3h15m Yield 12 servings Number Of Ingredients 9 Steps:
Rinse the beans thoroughly, then place them in a large pot with the bacon. Pour water over the top. Use enough water to cover the beans by 1 or 2 inches. Bring to a boil over medium-high heat, then reduce the heat to low and cover. Simmer for 2 to 3 hours. If the liquid seems to evaporate too quickly, add more water during the cooking process. The beans are done when they’re fork tender, without much bite. Add the chili powder, salt and pepper. Stir and taste, adjusting the seasoning as necessary. Add in other seasonings as desired. Heat the fat in a large skillet and cook the onions until translucent. Add the beans to the skillet and mash them until they’re the consistency you want. Stir and cook them until heated, then add the grated cheese. Top with the jalapenos.
Time 10m Number Of Ingredients 11 Steps:
Melt butter in a skillet. Add onion and saute until translucent. Add garlic and cook until fragrant over low heat. Add refried beans, break up and combine with butter, onion, and garlic. Add half and half, stir. Add sour cream Season with salt, pepper and cumin to taste (I used 1 teaspoon of each). Add cheese.
Time 4h20m Yield 6 serving(s) Number Of Ingredients 6 Steps:
Put beans and water into Dutch oven. Soak at least six hours. Pour beans into colander and rinse thoroughly. Add two cups water back into the Dutch oven, along with bacon grease, garlic powder, bouillon and chili powder. Bring to a boil. Cover and reduce heat, simmering for about four to six hours. Stir occasionally. You’ll know when the frijoles are done because they’ll be very tender. Mash until about only half are left whole.
Time 4h5m Yield 12 serving(s) Number Of Ingredients 5 Steps:
Place pinto beans and garlic in crockpot and cover with water. Cook beans until tender, usually 3 hours on high. In a large saucepan, melt the bacon grease on medium heat. Add DRAINED beans to saucepan, do not discard the bean broth though. Mash the beans with a mashed potato masher, you can make the beans as lumpy or as smooth as you wish. Once they are mashed to your liking, add the butter. Add enough bean broth to the mashed beans. You can add more if you like your beans close to the runny side, or less broth if you like your beans nice and thick. Lastly season with salt/pepper to your liking. ENJOY!
