Wednesday, December 8, 2010

"Refried" Beans

This recipe has been one of my best finds from seriously!! I had never known how to cook dried beans before. Now I do! :) There is no turning back. Canned refried beans is another thing to add to my list of "Things I used to buy store-made, but now that I've made it from scratch, it's the only way I like it!" I've made these probably 10 times now. Since it's a technique most people probably haven't done before, I took pictures to add to the recipe.

I serve these one of two ways. One is to just serve them as a side, along with enchiladas, or something like that. The other is to make bean burritos with them. This is our favorite! I either do just beans for a filling, or sometimes I'll cut up one cooked chicken breast, and divide that among all of us. It's a great way to either stretch, or skip, the meat. To make burritos, I put beans, (maybe chicken), sour cream, cheese, and a little taco sauce, and roll them up. Another idea- they're great in this Creamy Chicken Tortilla Soup.  Sometimes I purposely make leftovers so I can make the soup!

(Note- I always halve the original recipe. That makes enough for my family of 5, with maybe a tiny bit leftover. That's how I'm writing it here.)

*** I made a separate post of my tips for making these, you can see that here***

Refried Beans
Printable version here

1/2 onion, peeled and halved
1 1/2 cups dry pinto beans, rinsed
1/2 fresh jalapeno pepper, seeded and chopped (or chopped green chilies, about 1/4 cup)
1 tbsp. minced garlic
2 tsp. salt
1 tsp. pepper
1/8 tsp. ground cumin
4 1/2 cups water
Taco seasoning

1. Place all of the ingredients (besides the taco seasoning) into a slow cooker. (This fits perfectly in my small 1 1/2 quart crock pot) Stir to combine. Cook on high for 6 hours. (If too much water is evaporating, then the temperature is too high. Add more water as needed. I've never had to do this step). If you make a bigger batch, or use a bigger slow cooker- you'll need to increase the cooking time.

2. Once the beans have cooked, strain them (along with the onions), and reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency. Add taco seasoning and salt to taste.

Why I love it? It fits all of my desired qualities in a recipe- it's cheap, easy, yummy, and healthy! I love knowing exactly what's in the beans, and they are so much more appealing to look at than refried beans that have just been dumped out of a can. My whole family loves these, and I've converted other family members into cooking their beans this way, too! :)

What it looks like just before cooking:

Just about finished cooking:

I take the beans out with a slotted spoon, and put them in a plastic bowl.

Mash them until they're the consistency you like. Add seasonings, and you're done!

1 comment:

  1. I just made these for the first time. LOVE them! Jared loved them too. If they sit for a while, I found out you need to add more liquid because they harden pretty quickly, but other than that, it was so easy! And delicious! I went to Walmart the other day to load up on groceries, and I went through your entire "Dinner" section to pick out what meals we would be having. It's so convenient having your blog when I need to find things to make for dinner. I love it!