As a child I hated refried beans...well pretty much ANY bean for that matter. I think it was the texture more than the taste. I love beans now as an adult and luckily none of my children don't suffer from legume aversion! They are actually one of my favorite foods now. For a long time I used to buy the canned refried beans, but I always thought they had kind of a funny after taste. Almost like beans with a chaser of chemicals or additives or something like that. Some brands were more predominantly chemical tasting than others, but always having at least a slight taste of something "funny". I know it's not just refried beans in general because when I would go to a Mexican restaurant the beans would always be delicious and taste like nothing but beans! So I thought to myself, why not try to make my own and see what happens. After a few tries and adjusting the seasonings I finally settled on a "keeper" recipe!
Theses beans are so easy to make. You can't get more easy than throwing everything into a crockpot and then walking away. There is MAYBE 10 minutes of prep time max. Plus it makes a lot so you can freeze small Tupperware containers of prepared beans and always have some on hand for taco night. They are also great if you ever need a quick appetizer or have unexpected comppany. All you have to do is defrost a container, stir in some salsa, top with cheese and then zap it in the microwave until heated through. I know most true refried beans have bacon drippings or lard in them, but these don't which makes them virtually fat free!! Don't let the fact that these are vegetarian deter you from trying them. They are so flavorful you'll never miss the bacon drippings....or calories for that matter!
Refried Beans
1 medium onion, peeled and chopped
3 c. dry pinto beans, rinsed and sorted for debris
1 jalapeno pepper, seeded and chopped
2 tsp. minced garlic
2 tsp. onion powder
1 3/4 tsp black pepper
1 tsp. cumin
3 tsp. salt
9 c. water
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| Make sure you wash and sort through the pinto beans well. Don't skip this step because I have never had a bag of beans without some type of rock or dirt clump mixed in! |
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| Seasonings...I love garlic and cumin!! |
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| Throw everything except the salt into the crock pot. Cook on HIGH setting for 8 - 10 hours. |
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| Once cooking is complete, season the cooked beans with the salt. You can serve them as is if you prefer whole pinto beans. |
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| If you want smoother textured beans, transfer to a large bowl and mix with an electric hand mixer on high speed until desired consistency is reached. The beans will thicken as they cool. If you want really thick beans, strain the beans before adding them to the bowl, reserving the liquid. Then as you are mixing, slowly add the reserved liquid until the desired consistency is reached. |
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| All you have to do top with cheese and serve. So yummy! |
Recipe for: Refried Beans
www.momsaysjustonebite.blogspot.com
To prepare: A slow cooker is needed for this recipe. Cooking time is 8 – 10 hours.
Ingredients | Directions |
1 medium onion, peeled and chopped 3 c. dry pinto beans, rinsed and sorted for debris 1 jalapeno pepper, seeded and chopped 2 tsp. minced garlic 2 tsp. onion powder 1 ¾ tsp. black pepper 1 tsp. cumin 9 c. water 3 tsp. salt | 1. Place all ingredients in a slow cooker and cook on HIGH setting 8-10 hours. 2. Once beans are cooked, season with salt and transfer to a large mixing bowl. 3. Using a hand mixer, blend on high speed until desired consistency is reached. Beans will thicken as they cool. 4. Serve immediately or freeze in small Tupperware containers |
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