Do you cook refried beans before you make a seven layer dip?!
Answers: I making a seven layer dip for a dinner party tonight. But I'm stumped. Do I cook the refried beans before I make the first layer. Or can I just put beans down right out of the can? Help!!!
they have actually probably been cooked 3 times already. Boiled till tender, than refried with seasoning, then canned. They are definitely cooked
yes if your making them from scratch but if your using the beans from the can just heat them first. A seven layer dip is suppose to be cold. You don't cook seven layer dip.
yes
Beans from the can are fully cooked.
As the others said, if they are canned, then no. If you cooked them from the can, then they would be hot and all the other stuff would melt and your dip would be like soup. Since the dip is supposed to be served cold, keep it that way.
Happy layering :-)
You use them from right out of the can. Stir them up, first, as they are pretty solid, but once you do, just spred them as one of the layers. You are good to go!
Interesting question as I just saw a review of canned refried beans on America's Test Kitchen yesterday.
They recommend this recipe which is only supposed to take 20 minutes:
Makes 3 cups 1/2 cup low-sodium chicken broth
2 (15.5 ounces each) cans pinto beans , drained and rinsed
1 tablespoon vegetable oil
3 ounces salt pork , rind removed and diced very small
1 small onion , chopped fine (about 3/4 cup)
1 jalapeno chile , seeds and ribs removed, chile minced
1 poblano chile , seeds and ribs removed, chile chopped fine (about 1/4 cup)
1/4 teaspoon table salt
3 small cloves garlic , minced or pressed through garlic press (about 1 1/2 teaspoons)
1/2 teaspoon ground cumin
1 tablespoon minced fresh cilantro leaves
2 teaspoons fresh lime juice (optional)
1. Process broth and all but 1 cup of beans in food processor until smooth, about 15 seconds, scraping sides of bowl with rubber spatula if necessary. Add remaining beans and process until slightly chunky, about ten 1-second pulses.
2. Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add salt pork and cook, stirring occasionally, until fat has rendered and pork is well browned, about 10 to 15 minutes. Transfer pork to small bowl with slotted spoon and set aside (you should have about 2 tablespoons of fat left in skillet.)
3. Increase heat to medium-high; add onion, chiles, and salt and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes. Add garlic and cumin; cook, stirring frequently, until fragrant, about 30 seconds. Add beans and stir until thoroughly combined. Reduce heat to medium and cook, stirring occasionally, until beans are thick and creamy, about 5 minutes. Stir in cilantro and lime juice, if using, and serve.
If you don't have the 20 minutes to spare, they recommended the Taco Bell brand of canned refried beans as having the best flavor and texture of the brands that they sampled.
If I were making 7-layer dip with canned beans, I would reheat the beans and doctor the beans with chopped onions, minced cilantro, and lime juice and to make them yummier. Then I would let the beans return to room temperature before building the dip.
Bon appetit!
i dont cook mine, your not supposed to
they would taste all funny and the consistantsy wouldnt feel right