Refried Beans... Without The Refry

7:02 AM

I've been depending much more on my crock pot these days now that I am employed again and trying to relearn how to juggle a life outside of the home as well as managing my family and home life. I'm not complaining though - I'm so blessed with my new job and how supportive the family has been during my chaotic transition :)

Anyways, yesterday was a crockpot day, and I realized that I've made this dish quite a few times and still have not shared it yet, despite how stupidly simple and delicious it is.  I love refried beans - I love the taste, the versatility, the inexpensiveness, and how filling and nutritious it is.  Especially if you made it from scratch - it will cost you like a buck for a ton of food!  Oh, and its not "refried," so super healthy!  

I think I found this recipe on some obscure forum or site long ago - I can't recall where exactly it is from, so sorry about that.  This recipe is mostly a method more than anything else - its a great starting point to make this for the first time, but then adjust the seasonings or bean combinations to suit your taste.  Also, the leftover "bean water" smells fabulous believe it or not - in fact, I have a Ziploc bag full of it in my freezer, waiting to use it whenever I make soup down the road.  


Refried Beans...Without The Refry
Serves an army :)

1 onion, peeled and halved
3 cups dried pinto beans
1/2 fresh jalapeño, seeded and chopped
2 tablespoons minced garlic
5 teaspoons salt
1 3/4 teaspoon pepper
1/8 teaspoon cumin
9 cups water (enough to submerge beans)

1.  Combine all ingredients in crockpot stir.  Cook on high for 8 hours.  Strain, reserving liquid.  Remove onion halves.  Mash beans, adding reserved liquid to desired consistency.

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