A few months ago I was sitting on the couch with a group of good family friends. During the course of the night, one of them leaned over to me and said,
"I want you to know, you're bean recipe has literally changed my life! I don't know why, but I never thought of making my own re-fried beans! We make them every week now. They are so easy and so good!"
I was so flattered. She had decades more cooking experience than me, what could I teach her? I was just lucky enough to stumble over one of our favorite recipes. We make this every week.
It meets all of our food requirements: cheap, healthy, tastes good, and easy to make.
So, if your a busy person and say, "Cooking? ain't nobody got time for that," this recipe is for you.
Crock pot Refried Beans
4 cups dried pinto beans, rinsed
1 large onion, or two small onions (we like onions)
1 jalapeno diced (we leave the seeds in)
6-8 cloves of garlic, minced (if you're busy you don't have to mince them)
1 tomato, diced *optional
2 chicken bouillon cubes, or a can of chicken stock
2-3 tsp cumin
1 large onion, or two small onions (we like onions)
1 jalapeno diced (we leave the seeds in)
6-8 cloves of garlic, minced (if you're busy you don't have to mince them)
1 tomato, diced *optional
2 chicken bouillon cubes, or a can of chicken stock
2-3 tsp cumin
1 tsp chilli powder
1 tsp salt (adjust if necessary)
1/4 tsp black pepper
About 12 cups of water. We just fill the crock pot to the top with water.
Mix all ingredients in crock pot and set on high for 7-8 hours, or on low for 10-12 hours. There is no need to pre-soak the beans just add them right in. After beans are tender, either blend beans and bean juice in a blender, or mash them with a potato masher. If you don't want to spend the effort mashing, the beans taste wonderful whole.
*Tip: If mashing, don't use all the liquid, they will be too runny
*Tip: Beans will usually be runny when you blend them the first day, but will thicken up the next day.
* Store unused beans in freezer safe containers.
* Store in the fridge for endless amounts of burrito, tostada, nacho, and gordita parties.
1 tsp salt (adjust if necessary)
1/4 tsp black pepper
About 12 cups of water. We just fill the crock pot to the top with water.
Mix all ingredients in crock pot and set on high for 7-8 hours, or on low for 10-12 hours. There is no need to pre-soak the beans just add them right in. After beans are tender, either blend beans and bean juice in a blender, or mash them with a potato masher. If you don't want to spend the effort mashing, the beans taste wonderful whole.
*Tip: If mashing, don't use all the liquid, they will be too runny
*Tip: Beans will usually be runny when you blend them the first day, but will thicken up the next day.
* Store unused beans in freezer safe containers.
* Store in the fridge for endless amounts of burrito, tostada, nacho, and gordita parties.
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