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.
4 comments:
Deb, I really wanted to see this recipe since you mentioned the slow-cooked beans on the discussion board. Your directions mention discarding onions, but there are no onions in the ingredients list. Did I miss something?
The very first ingredient lists an onion:-)) We are making a new batch tomorrow. Hubby is getting the spices ready today, and I am soaking the beans overnight.
i made these yesterday and they were phenomenal!!!! thanks so much for the recipe. would you mind if i blogged the recipe w/ a link back to your post?
Yes, please do quarrygirl. Sorry I am only posting this now. I havent had a lot of time to blog and check comments.
So if you see this, please do post the recipe:O)
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