Receta Restaurant Style Refried Beans and Refried Bean Torte
Restaurant Style Refried Beans are Delicious!
Once you make this recipe you won't buy
another can of refried beans again....ever.
A huge bonus.....
this recipe is made in the crock-pot!
Refried beans are great served alongside any Mexican meal and
Restaurant style refried beans also make a great bean dip or torte.
- Restaurant Style Refried Beans
- 3 cups dried pinto beans, rinsed and sorted
- 7 cups water
- 2 T chicken bouillon granules
- 1 medium onion, finely diced
- 2 t garlic powder
- 2 1/2 t ground cumin
- 2 T vegetable oil
- salt and pepper to taste
- salsa
- queso cheese
- Add all ingredients except the salt, pepper and oil to the crock-pot. Cook on high for 7 to 9 hours. (My refried beans were done in 7 hours)
- Use an immersion blender to puree the beans until smooth. Add more water if needed. Add vegetable oil and season with salt and pepper to taste.
- Serve as a side dish with salsa and shredded queso cheese.
- A torte is a delicious layered dip made for any occasion.
- Torte's can be made with cream cheese, pesto, sun-dried tomatoes,
- salsa, shredded cheese, or guacamole.
- Layered in a plastic wrap lined mold, bowl or loaf pan,
- refrigerated several hours or overnight and
- then carefully unwrapped on a platter.
- Refried Bean Torte
- 3 cups restaurant-style refried beans, divided
- 1 cup salsa, divided
- 2 cups queso fresco cheese, shredded
- Line a 6-cup mold, glass bowl, or 8 x 4 inch loaf pan with plastic wrap
- Spoon half of the refried beans in bottom of mold,bowl or pan; smooth top with spatula
- Spoon salsa evenly over refried beans; smooth top with spatula
- Sprinkle with shredded or crumbled queso cheese
- Repeat layers ending with cheese
Tap filled mold, bowl or pan on counter to pack down.
Cover and chill for 24 hours
To serve: turn mold, bowl or pan upside down down on serving platter. Remove plastic wrap. Serve with tortilla chips, broken taco shells or fritos.