Mix all ingredients together and season with salt and freshly ground black pepper to taste.
Use in your tostadas, tacos, or any dish that calls for refried beans.
For extra-special beans, you can add cubes of Monterey Jack or Pepperjack cheese, spread it into a lightly oiled or buttered pan, and heat through in a 350 degree F oven before serving.
In a medium nonstick skillet, heat the oil and saute the serrano chili rounds about 20 seconds.
Add the refried beans and stir with a wooden spoon until the beans are hot and form a paste.
Add the cheese and stir slowly until just melted, but still visible as swirls of cheese.
Turn out onto a round serving plate and form into a fat pancake.
Serve at once with tortilla chips for dipping.
Put all together in a baking dish; mix well.
Smooth top and sprinkle Jack cheese on top.
Bake in oven at 400\u00b0 until cheese is bubbly and melted well.
Let set 5 or 6 minutes before serving. This is the simple way for these beans.
If these ingredients are not available, if the refried are not, use canned pintos or red beans and mash real well, then fry beans until mushy in oil, then cool and add the rest.
To serve more than two, just increase everything!
Combine refried beans, chili powder, and cumin in a medium saucepan; cook over low heat until thoroughly heated.
Top each serving with a dollop of sour cream.
igh heat. Let cutlets cool for 10-15 minutes then cut
In a 2-quart microwavable covered bowl, add boiling water to rice.
Let sit, covered, for 4 minutes then toss with fork to fluff rice.
Add refried beans and stir until well mixed. Microwave mixture on High for 3 to 4 minutes.
Let stand to cool for 5 minutes.
Serves 2.
In a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Add taco seasoning and water. Simmer, uncovered, for 10 minutes. Add the kidney beans, tomatoes and tomato sauce.
Bring to a boil. Reduce heat; add rice. Cover and let stand 5 minutes or until rice is tender. Drop rounded spoonfuls of refried beans over rice; heat through. Garnish with cheese and onions if desired.
Combine all ingredients in a saucepan.
Over medium heat, stir until the beans are heated through, about 5-10 minutes.
For dip, transfer beans to a fondue pot to keep warm. Serve with Tostitos.
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.
he rice mixture. Spread the refried beans evenly over the top. Then
o taste.
Meanwhile, combine refried beans, remaining 2 tablespoons lime juice
Gently fry the bacon until near crisp.
Add onion to the bacon grease and saute until tender.
Add the refried beans and water.
Stir and simmer until creamy and heated through.
Place in a serving bowl and top with shredded cheese.
The heat of the beans will melt the cheese.
Serve with hot tortillas and/or tostada chips.
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.
Combine beans and salsa in medium saucepan.
Cook over medium heat, stirring occasionally, until hot and bubbly.
Spoon into serving bowl; sprinkle with cheeses.
Makes 4 servings. Cover and refrigerate any leftover Cheesy Refried Beans.
1/2 cheese, 4 tortillas, beans, 4 tortillas, chipolte peppers, 4
egrees F oven and bake for 8 minutes. Remove from the
Combine sour cream and ranch dip.
Spread refried beans in the bottom of a glass pie pan.
Spread ranch dip over top of refried beans.
Top with the other ingredients: cheese, olives, onions, tomato.
Serve with tortilla chips.
Simmer for about five minutes.
Remove from heat and add refried beans
Prepare polenta according to package instructions, adding 1 tsp salt. Add the refried beans and mix well.
Poach cod in milk for 4-5 minutes until opaque. Remove from heat and flake, discarding skin and bones.
Fry the spring onions and chili in 1 tbsp oil for 4 minutes. Fold into polenta mixture with the fish and cilantro. Shape the mixture into 8 patties and coat in breadcrumbs, pressing firmly.
Pan fry the cakes in batches for 6 minutes, turning once, until golden and crisp. Drain well and serve warm with the guacamole and salad.
hen they're browning meat for a stew.) The pork cubes