Wednesday, August 25, 2010
Slow cooked refried beans
Slow-cooked refried beans. These are the best refried beans I have eaten. I will never be able to eat refried beans from a can again. If you don't have a slow-cooker (crock-pot) you can simmer them on the stove-top and lessen the time.
1 onion, peeled and halved
3 cup dry pinto beans, I recommend soaking overnight
1/2 jalapeno pepper, seeded and chopped
2 T minced garlic
2 t salt (optional)
1 t fresh ground pepper
1/2 t ground cumin
8-9 cups of water
Place everything in the pot, spices and onion first. Cook on high for 8 hours. Add more water if needed, I found it was perfect.
Once the beans are cooked, strain them over a large bowl to reserve the liquid. Discard the onions, although they are very tasty to snack on. Mash the beans with a potato masher, adding liquid to attain the desired consistency.
Keep the liquid. You can use it to cook your rice. Save the rest, you can also use it to help soften you beans when reheating.
Posted by Head Starchy Eater at 1:16 PM