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Editor’s note
The following abstract describes a publication that is available as a downloadable PDF and may be purchased as single sheets or in a bundles of 25.
Questions? Contact Jo Britt-Rankin.
Author/Reviewer: Susan Mills-Gray
Easy-to-prepare recipes using refried beans as the main ingredient are displayed in this four-page flier. Additional cooking and preparation tips, measurement conversions, safety measures and cooking terms are also included.
Topics
- Boxed food
- Food pantry
- SNAP
- Refried beans
- Recipes
- Healthy eating
- Food preparation
- Cooking tips
Recipes
- Cheesy Bean Dip
- Terrific Bean Tacos
- Refried Bean Soup
- Refried Bean Cheese Tostadas
Pages
- 4
Refried Beans Tips
- Refried beans are a pre-cooked, pureed bean mixture that can be used in fillings, spreads, or dips.
- Refried beans can be used in place of cooked, dried beans in any recipe where the beans will be mashed.
- Canned beans come in various flavors, like spicy jalapeno, green chile and lime, or refried black beans.
- The beans come in both non-fat and fat added varieties, as well as no salt or low sodium options.
- Draining and rinsing canned beans can help reduce the salt content.
- Consider whether you prefer smooth or chunky beans, as this may influence your choice of brand and how you plan to use them.
- Store in a cool, dry place. Check the “best by” date on the can for longer shelf life.
- To cook, empty the can into a saucepan or microwave-safe bowl and heat gently, stirring frequently. Add a splash of water or broth to thin the beans if desired.
- To add flavor consider adding any or several of the following: sautéed onions and garlic, lime juice, cheese or spices like chili powder, cumin, oregano, and cayenne pepper.
- Transfer leftover beans from the can to an airtight container for refrigerator storage for up to 3-5 days.
- For longer storage, freeze beans in an airtight container for up to 3 months, adding a little olive oil to help prevent freezer burn.
- Thaw frozen beans overnight in the refrigerator or gently warm on the stovetop with a splash of water. Avoid refreezing thawed beans as it changes the texture, making them less edible.
- Discard beans if you notice mold, a bad smell, or a slimy texture.
Cheesy Bean Dip
Ingredients
- 2 (15 ounce) cans tomatoes, drained and chopped (low-sodium)
- 1 (16 ounce) can refried beans (low-sodium)
- 1 (15 ounce) can corn, drained (low-sodium)
- 2 tablespoons chili powder
- 2 cups cheddar cheese, shredded (low-fat)
Directions
- Clean hands and food preparation surfaces.
- Preheat oven to 350 F.
- In a skillet, combine 1 cup of the tomatoes, all of the refried beans, ½ can of the corn, and chili powder. Cook over medium heat, stirring occasionally, until hot.
- Spoon mixture into 8-by-8-inch baking dish. Top with remaining corn and tomatoes. Sprinkle with cheese.
- Bake 5 to 10 minutes, or until cheese is melted. Serve warm with tortilla chips.
Adapted from fns-prod.azureedge.us.
Terrific Bean Tacos
Ingredients
- 1 small onion, chopped
- 2 teaspoons vegetable oil
- 1 (16 ounce) can refried beans (low sodium)
- 8 taco shells or flour tortillas
- 1 cup cheddar cheese, shredded (low-fat)
- 1/4 lettuce, chopped
- 2 medium tomatoes, chopped or 1 cup canned diced tomatoes, drained (low-sodium)
- 2 tablespoons taco sauce or salsa (optional)
Directions
- Clean hands and food preparation surfaces.
- In a skillet, add vegetable oil and cook chopped onion until tender.
- Stir in refried beans and heat thoroughly.
- Spread refried bean mixture in taco shell or on a tortilla.
- Sprinkle with shredded cheese, chopped lettuce, and tomatoes. Add taco sauce or salsa (optional).
Adapted from fns-prod.azureedge.us.
Refried Bean Soup
Ingredients
- 1 tablespoon vegetable oil
- 1 cup onion, finely chopped
- 1 clove garlic, minced or 1/4 teaspoon garlic powder
- 1 (28 ounce) can crushed tomatoes
- 1 (30 ounce) can refried beans
- 2 (14.5 ounce) cans vegetable broth (low-sodium)
Directions
- Clean hands and food preparation surfaces.
- Heat oil in a large soup pot. Add onion and garlic and sauté until soft.
- Add crushed tomatoes and bring to a boil. Boil for 5 minutes and reduce heat to low.
- Add beans and vegetable broth. Simmer for 15 minutes.
- Serve immediately. Refrigerate leftovers within 2 hours.
Notes
- Broth can be canned or made using bouillon. For each cup of broth use 1 cup very hot water and 1 teaspoon or 1 cube bouillon.
Adapted from mainesnap-ed.org.
Refried Bean Cheese Tostadas
Ingredients
- 1 cup vegetable oil
- 6 (5-inch) corn tortillas
- Kosher salt
- 1 1/4 cups refried beans
- 3/4 cup Mexican blend cheese, shredded
- Hot sauce (optional)
Directions
- Clean hands and food preparation surfaces.
- Arrange a rack in the middle of the oven and set to 450ºF. Line a rimmed baking sheet with paper towels.
- Heat 1 cup vegetable oil in a large skillet over medium-high heat. Test the oil by dipping the side of a tortilla into it. If it sizzles right away, the oil is ready.
- Add 3 corn tortillas and fry until crisp and darkened in color, about 2 minutes per side. Pierce any bubbles that form on the tortillas with the tip of a paring knife. Transfer to the baking sheet and season with kosher salt. Repeat with the remaining 3 tortillas.
- Remove the paper towels from under the tostadas. Spread refried beans on the tostadas (about 3 tablespoons each). Sprinkle with shredded Mexican cheese blend (about 2 tablespoons each).
- Bake until the beans are warmed through and cheese is melted, about 5 minutes. Serve with hot sauce if desired.