Saturday, November 13, 2010

Refried Beans

If you like the refried beans at mexican restaurants, you have GOT to try these. They are so easy and so good. I usually make them at least once a week. The first night that I make them, we have them as soup. The next day, they have thickened and we'll eat them as a side dish. The rest will go in the freezer or in burritos and then into the freezer. The recipe came from and whenever I make them, I make a double batch. (It fits perfectly in my 7 quart crockpot.)
1 onion, diced
3 cups dry pinto beans, rinsed

1/2 jalapeno, chopped
2 cloves garlic, minced
5 tsp salt
1/2 tsp pepper
9 cups water

Combine everything in the crockpot. Cook on high for 8 hours. Mash the beans (see note below) with a potato masher, or better yet, a stick blender. Serves a lot.

The beans will be runny, but will thicken with refrigeration. If you want them less runny, scoop out a cup or two of the water before mashing. Then, you can add the water back after mashing if you want them thinner.

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