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.
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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