In the ongoing quest to find good recipes for food storage items, I came across this one on allrecipes.com. I think they're really good, much better than canned refried beans! I've also frozen extras and they've thawed out well.
Refried Beans Without the Refry
1 onion, peeled and halved (I just sprinkle onion powder in)
3 c. dry pinto beans, rinsed
1/2 fresh jalapeno pepper, seeded and minced, optional (this doesn't make it spicy, just adds a little flavor)
2 T. minced garlic
5 tsp. salt
1 3/4 tsp. black pepper (I only use 1 tsp.)
1/8 tsp. ground cumin, optional
9 c. water
1. Place the ingredients in a slow cooker and stir to combine. Cook on High for 8 hours, adding more water if needed.
2. Once the beans have cooked, strain them and reserve the liquid. Mash the beans with a potato masher (or fork if you don't have one) adding the reserved liquid as needed to attain desired consistency.
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Mandy fixed these while we were visiting (was it just last week?) and they're yummy! And so easy and a great recipe to use dry beans. This is a keeper!
ReplyDeleteReally yummy! So much more flavor than canned refried beans and you can make them the consistency you want which is great!
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