Refried beans recipe: Difference between revisions
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<span class="review"> <div class="right_imgs" style="float: right; width: 320px;"> <span class="reviewHeader"> | |||
===Recipe review=== | |||
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'''<span class="reviewTitle">Better than El Paso</span>''' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">5</span>/5</span> | |||
<span class="reviewDesc">Fresher and not at all cloying or gloopy (which the tinned stuff is!)</span> | |||
<span class="reviewAuthor">[[User:Chef|Jerry]] </span></span> | |||
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Revision as of 16:41, 20 December 2021
| Refried beans recipe | |
|---|---|
Recipe reviewBetter than El Paso 5/5 Fresher and not at all cloying or gloopy (which the tinned stuff is!) Jerry |
| Servings: | Serves 4 |
| Calories per serving: | 468 |
| Ready in: | 14 hours |
| Prep. time: | 12 hours |
| Cook time: | 2 hours |
| Difficulty: | 
|
| Recipe author: | JuliaBalbilla |
| First published: | 17th March 2013 |
This recipe needs advance preparation!
Refried beans are the essential ingredient for Mexican and Tex-Mex dishes. They are ideal for freezing.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 500g (1lb 2oz) dried pinto beans
- 1.2 litres (2 pints) water
- 1 large onion, chopped
- 250g (9oz) smoked streaky bacon, finely chopped
- 1 small fresh red chili, deseeded and finely chopped
- 2 tablespoons olive oil
- knob of butter
Method
- Soak the beans overnight in plenty of water. Drain and re-rinse.
- Boil the beans in 1.2 litres (2 pints) of water boil until tender. Reserve the cooking water.
- In a large frying pan or wok, heat the oil and butter and fry the the onion until soft.
- Add the bacon and fry it until cooked, but not crispy.
- Mash the beans, a potato ricer or masher is good for this, then mix them with the fried bacon and onion.
- Stir in a little of the reserved cooking water so the beans are the same consistency as double cream.
Serving suggestions
Serve hot as a side dish or as an ingredient in your recipe.
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