Time 35m Yield 4 Number Of Ingredients 12 Steps:
Place bacon in a large saucepan and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble. Saute onion and celery in reserved bacon drippings over medium-high heat until tender, about 3 minutes. Stir in beans, crumbled bacon, oregano, chili powder, and garlic powder. When beans have softened, add Swanson® Chicken Broth and salsa. Bring to a boil; reduce heat and simmer covered until flavors have blended, about 15 minutes. Garnish with cilantro and cheese. Serve with tortilla strips.
Time 8h15m Yield 16 to 18 servings Number Of Ingredients 11 Steps:
Place the beans in a large bowl and cover them with cold water. Set them aside and let them soak for 5 to 6 hours or overnight. Drain and rinse the beans, and then place them in a large pot. Add the garlic, green, orange and red bell peppers and the onions. Cover them with about an inch of water, and then add the ham hock or bacon. Next add the chili powder, cumin, salt and pepper. Stir to combine, and then bring the mixture to a boil. Reduce the heat to low and simmer the beans until tender, about 2 hours. Check the liquid level about halfway through the cooking process; if you’d prefer the beans to be less soupy, you can ladle off about a third of the cooking liquid.
Time 35m Yield 22 Number Of Ingredients 9 Steps:
Cook bacon until crisp; drain on paper towels. Set 2 slices of bacon aside; crumble remaining 6 slices. Spray 8-inch square (2-quart) microwavable dish with cooking spray. In medium bowl, mix refried beans, green chiles and crumbled bacon. Spread mixture evenly in dish. Sprinkle frozen corn and black beans evenly over refried bean mixture. Pour salsa over top. Sprinkle cheese over salsa. Crumble remaining 2 slices of bacon; sprinkle over cheese. Microwave uncovered on High 10 to 15 minutes or until cheese is bubbly and mixture is thoroughly heated. Garnish with spoonfuls of sour cream. Serve warm dip with tortilla chips.
Time 2h Yield 6 to 8 servings Number Of Ingredients 8 Steps:
Place pinto beans in a large pot and cover with 14 cups water. Add the onion and set over high heat. Once it comes to a boil, reduce the heat to medium, skim off any foam that may have risen to the top, partly cover with a lid and cook for 1 hour. Remove the lid, stir in salt, partly cover with the lid, and cook for another 15 to 30 more minutes, until beans are completely cooked through and tender and the liquid is tinted from the pinto beans. Meanwhile, place the dried chiles in a small saucepan, cover with water and set over high heat. Once the liquid comes to a boil, reduce heat to medium and simmer, uncovered, for 10 minutes, until chiles have rehydrated, softened and plumped up. Remove the lid on the beans, and, using a slotted spoon or a pair of tongs, discard the onion. Working in batches if needed, add the cooked beans along with 2 cups of their cooking liquid, the dried chiles, the chipotle chiles and the adobo sauce to a blender or food processor, and pulse until the mixture forms a coarse purée. Heat the oil in a large, heavy casserole or sauté pan set over medium. Once hot but not smoking, carefully add the bean purée, as it will strongly sizzle and splatter. Stir well, incorporating the hot oil into the bean mixture. Cook for 10 to 12 minutes, stirring often and scraping the bottom and sides of the pan as the refried beans continuously attempt to create a crust, until the mixture thickens. Stir in the grated cheese, and continue to cook for another 10 to 15 minutes, stirring frequently and scraping the bottom and the sides, until the mixture thickens to a thick purée that holds its shape, and a clear trail can be traced in the bottom of the pan. When ready to serve, scrape into a bowl and garnish with the crumbled Cotija. Beans will last up to 5 days in the refrigerator. Reheat them in a saucepan or skillet with a couple tablespoons of water over medium and mash as they warm up, since they have a tendency to thicken once chilled.
Time 10m Yield 4 servings. Number Of Ingredients 4 Steps:
In a large saucepan, combine the tomatoes, corn and beans; heat through. Garnish serving with cheese and sour cream if desired.
Time 25m Yield 8 servings (2 quarts). Number Of Ingredients 9 Steps:
In a large saucepan, combine the first 8 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until heated through, 8-10 minutes. Serve with tortilla chips.
Time 35m Yield 4 cups, 3-5 serving(s) Number Of Ingredients 13 Steps:
Cook bacon in saucepan until crisp. Add onion, garlic, and celery. Cover and cook over low heat, stirring occasionally, until vegetables are done (about 5 minutes). Add green chiles, beans, pepper, chili powder, Tabasco sauce, and chicken broth. Stir well and bring to a boil. Reduce heat and simmer 8-10 minutes. Serve in bowls and top with cheese, chips, and sour cream.
Time 35m Yield 4 Number Of Ingredients 12 Steps:
Place bacon in a large saucepan and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble. Saute onion and celery in reserved bacon drippings over medium-high heat until tender, about 3 minutes. Stir in beans, crumbled bacon, oregano, chili powder, and garlic powder. When beans have softened, add Swanson® Chicken Broth and salsa. Bring to a boil; reduce heat and simmer covered until flavors have blended, about 15 minutes. Garnish with cilantro and cheese. Serve with tortilla strips.
More about “fiesta refried bean soup recipes”
Time 25m Yield 4-6 serving(s) Number Of Ingredients 5 Steps:
Position oven rack in upper third of oven. Preheat broiler. Combine refried beans, pinto beans, salsa and 1/3 cup cheese in a medium saucepan. Cook over medium heat, stirring until hot and the cheese is melted. Spoon the hot mixture into a 2 qt baking dish and sprinkle with remaining cheese and top with green onions. Broil until the cheese is melted and lightly browned, about 2 minutes.
