Friday, February 24, 2012

Refried Beans in a Crockpot (V)

So I guess technically these aren't refried since they are only cooked once, but hey I don't mind because they are delicious and easy to make! I originally found this recipe on but then changed it up a bit for our tastes, and it is so savory with just a tiny bit of spice from the jalapeno and pepper. This will make your house smell wonderful!
(never thought I'd say that about beans lol).

Makes about 6 cups.

3 cups dried pinto beans, soaked overnight and rinsed
1 medium onion, cut in chunks,(don't worry they mash up later)
1/2 jalapeno pepper, seeded and chopped
2 garlic cloves, minced
1 3/4 tsp black pepper
1/8 tsp ground cumin
1 bay leaf
4 cups vegetable broth
5 cups water
Salt to taste

-Mix everything but salt into the crockpot (salt can have an effect on the beans soaking up the liquid and may remain hard), and cook on high 6hrs. Also if your worried about any gassy effects for extra precaution you can boil the beans separately first for about 10 minutes and scoop out any foam that comes to the top, and add a bay leaf, then drain and add everything to the crockpot.

-I didn't have to add any water during cooking, if you need to then your temp might be too high, just watch it towards the end to make sure it has enough liquid to cover the beans a few inches above, crockpots vary.

-When the beans are soft drain them but keep the liquid, what we do is scoop out most of the liquid with a ladle into a glass container, that way you don't have to lift up the heavy crockpot.

-Remove the bay leaf and mash beans with potato masher, adding the saved liquid as needed, add salt to taste, 1-2 tsp.

* You might also like the sour "cream" recipe that's in the pic- Click Here

*Keep the extra liquid for later use with rice or soups. Click here for a recipe with bean broth.

*I also like to freeze the leftovers.

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