Best 4 Mollys Refried Beans Recipes
**Indulge in the Rich Flavors of Refried Beans: A Culinary Journey Through Regional Recipes**
Refried beans, a staple in Mexican cuisine, are a versatile dish that can be enjoyed as a dip, a side dish, or even as a main course. While the basic ingredients remain the same—pinto beans, lard or oil, and seasonings—different regions in Mexico and beyond have their unique takes on this beloved dish. From the smoky and spicy refried beans of northern Mexico to the creamy and mild refried beans of the south, each recipe offers a distinct flavor profile that reflects the region's culinary heritage. In this article, we will explore three delectable refried bean recipes that capture the essence of these regional variations: Molly's Refried Beans, Traditional Mexican Refried Beans, and Cuban Black Beans. Whether you prefer a bold and spicy kick or a smooth and savory taste, these recipes will satisfy your cravings for authentic refried beans.
**Molly's Refried Beans:**
Molly's Refried Beans, a beloved recipe from the American Southwest, are known for their smoky and slightly spicy flavor. This recipe starts with dried pinto beans that are simmered until tender, then mashed and fried with a combination of lard, diced onions, garlic, cumin, chili powder, and a touch of chipotle peppers. The result is a rich and flavorful refried bean dish that pairs perfectly with tacos, burritos, or as a dip with tortilla chips.
**Traditional Mexican Refried Beans:**
Traditional Mexican Refried Beans, hailing from the central region of Mexico, showcase the classic flavors of this beloved dish. Pinto beans are boiled until soft and then mashed, creating a smooth and creamy consistency. The beans are then fried in a flavorful mixture of lard, onions, garlic, cumin, and oregano. This recipe strikes a perfect balance between savory and mildly spicy, making it a versatile accompaniment to various Mexican dishes.
**Cuban Black Beans:**
Cuban Black Beans, a staple in Cuban cuisine, are distinguished by their deep, rich flavor and slightly sweet undertones. Black beans, known for their nutritional value, are cooked until tender and then mashed to achieve a creamy texture. The beans are then sautéed with a flavorful blend of olive oil, onions, garlic, cumin, oregano, and a hint of sugar. The result is a delectable refried bean dish that is often served with rice, meat, or as a side dish to complement a variety of Cuban dishes.
So, embark on a culinary journey through these regional refried bean recipes and discover the diverse flavors that make this dish so beloved. Whether you crave the smoky heat of Molly's Refried Beans, the classic simplicity of Traditional Mexican Refried Beans, or the rich, sweet notes of Cuban Black Beans, these recipes offer a taste of culinary traditions that span borders and cultures. Find the recipe that suits your palate and indulge in the delicious world of refried beans.
MOLLY'S REFRIED BEANS
The original refried bean recipe my great-grandma Molly used to prepare. She always used pink beans, which I prefer, too but since they are more difficult to find nowadays, substitute pinto or black beans. I dictated this recipe from my mother and she said her grandmother used manteca (lard) available from the butcher, or my version is to fry up a few slices of bacon and reserve the drippings. If you're looking for a low fat recipe, this isn't it. (I've posted a vegetarian version of these beans: recipe #159267)
Provided by COOKGIRl
Categories Beans
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- In large pot soak the beans for at least 4 hours. Bring to a boil, cover, reduce heat to medium and cook until soft.
- If necessary, add more water as needed so that the beans do not dry out while cooking. Once beans are cooked, drain beans but *RESERVE* liquid.
- Fry up the bacon slices in large cast iron skillet and set aside to drain on paper towel. Reserve drippings.
- Meanwhile, mince the onion and garlic.
- *Heat a cast iron skillet on medium and saute the onion and garlic in the bacon drippings or solid lard until soft.
- With slotted spoon, transfer the cooked beans to the skillet. Lower temperature to low-medium. Add about a cup of the bean liquid and mix in the beans with the onion and garlic. Begin to mash the beans with a potato masher, adding more bean liquid as necessary to facilitate. Great grandma prepared these beans soupy with about 3/4 of the beans mashed, the remaining left whole. That is how great-grandma cooked them and that is how I like them. Keep mashing beans and adding liquid until soupy and not dry. Lower heat to simmer. Do not allow beans to dry out, adding more bean liquid if needed.
- Crumble the bacon and stir into the beans. Season with salt. Taste and reseason with more salt if necessary. Beans seems to require a good amount of salt to bring out their flavor.
- *NOTE: If you choose to use a cast iron skillet be warned that the iron content will turn lighter colored beans an unattractive pinkish-grey color. This will not affect the taste at all other than adding a bit of extra iron to your diet. If preferred, cook beans in a non-reactive pot.
- Save the bean liquid to rehydrate and reheat any leftovers, but *DO NOT* use plain water to reheat the beans.
BUFFY'S REFRIED BEANS
These smooth and creamy beans make a tasty side for any Mexican dish.
Provided by Buffy Ehlers Whitney
Categories Side Dish Beans and Peas
Time 20m
Yield 6
Number Of Ingredients 4
Steps:
- Melt the lard in a deep, heavy pot over medium-high heat; when the lard is hot, add the beans. Stir constantly while cooking until the beans reach a paste-like consistency. Season with salt. Reduce heat to low and stir in the water. Simmer and stir until the beans cook down to your desired consistency.
Nutrition Facts : Calories 282.2 calories, Carbohydrate 22.7 g, Cholesterol 16.2 mg, Fat 18.3 g, Fiber 6.9 g, Protein 7.2 g, SaturatedFat 6.9 g, Sodium 439.2 mg, Sugar 0.3 g
REFRIED BEANS
Try making this dish to serve at a party - it works well as a dip served with nachos. It's also a great accompaniment to a larger Tex-Mex-style meal
Provided by Barney Desmazery
Categories Dinner
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.
Nutrition Facts : Calories 114 calories, Fat 3 grams fat, SaturatedFat 0.4 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 3 grams sugar, Fiber 6 grams fiber, Protein 5 grams protein, Sodium 0.01 milligram of sodium
QUICK AND EASY REFRIED BEANS
When you don't have all day to make refried beans and you can't stand the canned ones, these are easy and delicious.
Provided by MarasFlourpower
Categories Side Dish Beans and Peas
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.
Nutrition Facts : Calories 131.7 calories, Carbohydrate 16.1 g, Fat 5.6 g, Fiber 4.8 g, Protein 5 g, SaturatedFat 0.5 g, Sodium 323.2 mg, Sugar 0.3 g
Tips:
- Soak the beans overnight or for at least 8 hours before cooking.
- Rinse the beans thoroughly before cooking.
- Add a bay leaf or two to the cooking water to enhance the flavor of the beans.
- Cook the beans until they are tender but not mushy. This usually takes about 1-2 hours.
- Drain the beans and reserve the cooking liquid.
- Mash the beans with a fork or potato masher until they reach the desired consistency.
- Add seasonings and spices to taste. Common seasonings include salt, pepper, cumin, chili powder, and garlic powder.
- For a smoother consistency, use an immersion blender to blend the beans.
- Serve refried beans as a side dish, dip, or filling for tacos, burritos, and enchiladas.
Conclusion:
Molly's refried beans are a delicious and versatile dish that can be enjoyed in many different ways. They are easy to make and can be tailored to your own taste preferences. With a few simple ingredients and a little time, you can create a delicious and satisfying meal that the whole family will enjoy.
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