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Refried Beans

Confession: for the past 8 years, Hubs has hauled expensive cans of refried beans from Wuhan, Nanchang, and even Beijing!

Thanks to Pinterest (first recipe I tried) and my friend Lorraine (an even tastier recipe), I have been set free!

The first time I made refried beans in the crock-pot they were a huge success. So long canned beans!

1 onion (peeled and halved)
3 cups dry pinto beans  (rinsed)
1/2 fresh jalapeno pepper  (seeded and chopped)
2 tablespoons minced garlic
5 teaspoons salt
1 3/4 teaspoons fresh ground black pepper
1/8 teaspoon ground cumin (optional)
9 cups water

Notes: Since pinto beans are not available, I used a kidney bean and it turned out equally delicious. Also, I skipped the jalapeno pepper because I was afraid it would be too hot for the kids.

1. Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. Pour in the water and stir to combine. Cook on High for 8 hours, adding more water as needed. Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.

(Recently, Hubs purchased a pressure cooker so I’ve been making the beans in just 45 minutes. Love that.)

2. Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher (I use an immersion blender), adding the reserved water as needed to attain desired consistency.


2 comments to Refried Beans

  • Eden Cai

    You might try to see if you can find a wholesale grain market where you live. My husband goes there to buy all of our rice, flour, and beans. He found pinto beans there at a much cheaper price than I can find in the supermarkets (and again, I have only found pinto beans on occasion in the supermarket). Of course, kidney beans are yummy, and so are black beans. I’ve served mashed black beans on many occasions to my family with no complaints.

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