Sunday, April 21, 2013

Crockpot Refried Beans

Life Is FantasmicI loved these beans, I was going to make a Mexican Lasagna (look for that post later in the week) and I had a sack of pinto beans in the pantry. I've been trying to buy less canned stuff and dried beans are just so economical - you just have to plan ahead for the soaking. Well these don't require soaking just a long cook time. Make these you can use them in the lasagna recipe, make tacos, quesadillas, taquitos, tostadas, etc.
  • 1 sweet onion, peeled and quartered
  • 1 package dry pinto beans, rinsed
  • 1 fresh jalapeno pepper, seeded and chopped (I didn't have fresh so I used 1/2 a can of chopped)
  • 2 cloves garlic, chopped
  • 5 teaspoons salt
  • 2 teaspoons fresh ground black pepper
  • 1/2 teaspoon ground cumin, optional
  • 9 cups water

Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. 

Pour in the water and stir to combine. 

Cook on high for 8 hours. Once the beans have cooked, strain them, and reserve the liquid. 

Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency. Enjoy!


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