Vegetarian

Refried Beans Recipe

This easy refried beans recipe not only makes a healthy side dish, but it can be quickly turned into several cheap dinners, such as bean burritos, nachos, and quesadillas. Lard is traditionally used in refried beans, but they will still be tasty if you substitute a lighter oil like peanut, canola, or vegetable. The onion in the recipe is optional, but it is recommended since it gives the refried beans more flavor.

Refried Beans Recipe

3 cups cooked pinto beans, cooking liquid reserved, or two 16 oz. cans pinto beans
½ cup reserved bean broth (cooking liquid)
¼ cup lard or cooking oil (peanut, vegetable, or canola) or bacon grease
½ tsp salt or to taste
1/8 tsp ground black pepper
1 large onion, diced (optional)

Melt the lard or heat the oil in a large skillet over medium-high heat. Sauté the onions until soft and golden, about 5-7 minutes.
Turn the heat to low. Using a large wooden spoon, add a few spoonfuls of cooked pinto beans to the skillet and a little bit of the reserved bean broth. Mash the beans with a potato masher or fork. Repeat, adding a few spoonfuls of cooked pinto beans and a little bit of bean broth each time, until all the cooked pinto beans have been mashed. Mash the refried beans into desired consistency.
Add the salt and pepper to the refried beans and stir well. Turn the heat to medium and warm the refried beans to desired temperature.

Yield: 3 cups refried beans

Find more bean recipes here: The Complete List of Bean Recipes by BeansBeansBeans

Pinto Beans Recipe

Use this easy pinto beans recipe as a starting point for refried beans or bean burritos. The onion and jalapeno give the pinto beans a delicious, spicy flavor, but those ingredients are optional. The pinto beans taste just fine cooked in water only!

Pinto Beans Recipe

2 cups dried pinto beans (1 lb. package)
8 cups water
1 tbsp cooking oil (vegetable, canola, or peanut)
1 large onion, diced (optional)
1 jalapeno pepper, seeded and diced (optional)

Place the dried pinto beans in a colander. Carefully inspect the beans and remove any small stones, debris, and questionable-looking beans. Rinse the beans in the colander under cold running water. Move the beans around with your hand while under the running water so that the beans are thoroughly washed.
If you are using the onion and jalapeno, heat the oil in a large soup pot over high heat. Sauté the onions and jalapeno pepper for 3-4 minutes until just soft.
Add the dried pinto beans and water to the large pot. Bring to a boil, then reduce the heat to a simmer. Cover only half the pot with a lid, so that steam is allowed to escape. Cook until the beans are tender, 1½ – 2 hours. Stir occasionally and check the water level. Add more water if the water level looks too low or if the beans are cooking too slow.
Drain the beans in a colander when cooked. If you need to reserve the bean cooking liquid for refried beans or another recipe, place the colander over a large empty pot and drain.

Yield: 6 cups cooked pinto beans and approximately 4 cups bean broth

Find more bean recipes here: The Complete List of Bean Recipes by BeansBeansBeans

Greek Bean Soup (Fassoulada)

This Greek bean soup recipe is extremely cheap, but very tasty and easy to make. Greek bean soup is also called fassoulada.

Greek Bean Soup (Fassoulada)

1 lb. dried navy beans
½ cup olive oil
1 large carrot, chopped
2 stalks celery, chopped
2 cups chopped onion
2 tsp minced garlic
one 6 oz. can tomato paste
1 cup chopped parsley
3 quarts water
salt and pepper to taste

Soak the dried navy beans in hot water to cover for 30 minutes. Drain and discard the soaking water.
Heat the olive oil in a large pot over high heat. Sauté the onion, carrot, and celery until soft, about 5 minutes. Add the garlic, and sauté, stirring constantly, for 1 minute. Add the soaked navy beans, tomato paste, and water.
Bring the bean soup to a boil, then reduce the heat to simmer and cook, uncovered, until the beans are tender, about 2 hours. Add the chopped parsley about 15 minutes before serving. Season with salt and pepper to taste immediately before serving.

Suggestions:

Add an additional olive oil to each bowl after serving. Stir well before eating.
Sprinkle feta cheese over each bowl after serving.

Yield: 6 to 8 servings

This recipe was adapted from The Complete Book of Greek Cooking

Find more bean recipes here: The Complete List of Bean Recipes by BeansBeansBeans