Refried Beans
Shared with me by: Cami G (friend)
So much flavor. I'll never buy canned refried beans again.
Much better and healthier (a lot less sodium and not waxy) than store-bought.
Adding a small can of green chilies is optional
Ingredients
- 2 (1 lb.) pkgs. dry pinto beans, rinsed
- 1 medium onion, diced
- 4 Tbls. garlic, minced (fresh is the best vs. from a jar)
- 1-2 Tbls. salt (add more after mashed, to taste if needed)
- 1 t. black pepper
- 2 t. ground cumin
- 10 c. hot water
- Small can of chopped green chilies, drained (optional)
Optional Garnishes
- Mexican blend shredded cheese
- chopped onion
- salsa
Instructions
Lightly grease crock of slow cooker with non-stick cooking spray.
Add all ingredients in a large slow cooker and cook on high for 4 hours, then on low for 2 more hours.
Stir a few times during cooking to make sure beans are not burning on the bottom.
When beans are tender, use a potato masher or emulsion blender (works the best) to mash, until desired consistency. At this point. You can stir in the green chilies, if using.
*If using green chilies, you can use for the entire batch, or divide up and only add the chilies to half of the batch, so you can enjoy both ways.
Portion out for freezing or serving, as desired.
TO FREEZE:. Transfer to quart ziplocks bag, squeeze out as much air as you can and place several quart bags in a larger ziplock bag.
TO SERVE IMMEDIATELY: Transfer what you need to a casserole or serving dish, garnish as desired and serve. If adding cheese, transfer casserole dish to oven at 350 degrees to keep warm and to melt the cheese.
Serve warm, either plain or with garnishes of your choice.
NOTE: Makes 16 cups
If freezing, make sure beans are completely cooled before adding to freezer bags (quart size) or freezer container. Just thaw and heat in oven or microwave.