Refried Beans without the Refry
Monday, April 29, 2013
I found this recipe while googling "refried beans." I made it ETL friendly and it is my husband's and my new favorite way to eat beans. I made this with pinto beans and my husband has already requested a second batch made with black beans. I also made half the recipe because I wasn't sure it would turn out...but from now on will make the whole recipe.
3 cups dry pinto beans (or other preferred bean)
1/2 fresh jalopeno, seeded and chopped
2 tablespoons minced garlic
5 teaspoons salt (I omitted this)
1/8 tsp cumin
1 3/4 tsp pepper
9 cups water
Place onion, rinsed beans, jalopeno, garlic, salt, and cumin in slow cooker. Cook on high for 8 hours, adding more water if needed.
Once the beans have cooked, strain them and reserve liquid. Mash beans with a potato masher using reserve liquid as needed for desired consistance.
Note: The onion is supposed to fall apart and dissolve during the 8 hours of cook time. My potato masher did not work well so I threw everything in a blender and blended it until I got the desired consistance. Because I did not add salt, I added the juice of one lime. This helps preserve the beans and adds a little saltiness.
Note: I ate this on a tortilla one night. Another night I just heated up the beans and put it over lettuce.