If you're looking for a greasy and sour taste, this worst-ranked brand of canned refried beans might be for you. Here are the ...

The core ingredient of a pot of refried beans are the legumes, of course. You might like pinto beans or black beans, and ingredients like garlic, onion, and jalapeños can sometimes make their way into ...

Tinned black beans makes this batch of refried beans ready in no time! Make them for tacos, perhaps, then use the leftovers to make molletes – a Mexican version of beans on toast, with melty ...

Pinto beans need soaking for several hours before cooking, preferably overnight. Add a teaspoonful of bicarbonate of soda to speed things up. An even quicker method is to bring them to the boil in ...

Simmer the beans. Bring drained (but not rinsed!) canned pinto beans, broth, and a dried bay leaf to a simmer and cook until thickened and the color darkens. Mash. Use tongs to remove the bay leaf and ...

Sometimes at home I'll cook canned pinto beans with butternut squash, poblano peppers and cumin for a spicy chili." Adding pinto beans to chili is a great way to bulk up the dish, or you can use ...

Cook for another minute. Add in beans and chicken broth and turn the heat down to low. Simmer until the mixture has thickened a bit, 5-10 minutes Mash the beans with the back of your spatula or ...

For the beans, feel free to buy a can of refried beans, but I like them not so fully puréed, so I offer here an easy stove-top version that cheats by starting with canned beans (with both a meat and a ...