It's Recipe Redux time! This month the challenge was to create a recipe without heating up the kitchen. I love using my slow cooker to make beans. I've tried several versions of slow cooker refried beans and this is my favorite - lots of flavor, not too much heat but I tell you how to get more heat if you like it.
Makes about 18 cups of "refried beans"
- 2 lb dried pinto beans
- 3 onions
- 2 jalapenos
- 6 cloves garlic
- 2 tsp cumin
- water for soaking and more for cooking
- 6 quart slow cooker
Pick over dried beans to pull out any rocks or bad/broken beans. Rinse beans in a colander. Put beans in a large bowl or in the slow cooker crock and cover with water. Fill water up to about 2 inches above the beans. Let soak for 12 - 24 hours (usually turns into 24 hours in my house) at room temperature.
Drain and rinse beans. Place back in the slow cooker. Dice or grate (I use a box cheese grater) the onions into small pieces. Slice and de-seed the jalapenos, or leave the seeds for more heat. Dice the jalapenos into small pieces. Mince the garlic. Mix the onion, jalapeno, garlic and cumin into slow cooker with beans. Add about 5 - 6 cups of water and cook on low for about 8 hours or overnight.
If beans are sticking to the slow cooker sides during cooking add more water. After cooking, drain any excess water reserving the cooking liquid. Using an immersion blender, puree the beans, adding back reserved water as needed to achieve desired consistency. You could also use a blender or food processor, but I love the immersion blender for this recipe.
You can use the beans to make bean burritos. These freeze well and can be microwaved from frozen for a quick meal. Refried beans make up the "sauce" in this Taco Pizza recipe.
You can cut this recipe in half but I love filling up my freezer for future meals with all the extra!
How do you like refried beans?
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