Wednesday, September 19, 2007

Refried Beans

Recipe #1
Crockpot refried Beans (from someone on Pinchingyourpennies)
Soak your dried pinto beans in your crockpot in the fridge overnight. (Fill it half full with beans and cover to top with water. For a yummy variation add 2 handfulls of black beans.) Drain water and rinse beans. Put back in crockpot and fill to top with water. Cook on high for 8 hours--make sure it never runs out of water. Drain some of the excess liquid, but keep liquid in a separate container. Add 1-2 tsp. salt and 1-3 TBS butter and about 1 cup mild salsa. Blend with hand mixer until mostly smooth. Add additional reserved liquid if it is not desired consistency. Serve with tacos, burritos, eggs or any other dishes you eat beans with. Delicious and so very, very cheap. You will never buy refried beans again!

Recipe #2
I found this on allrecipes and we really love this recipe.

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
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.
Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.

Recipe #3
I just throw this together and have no clue if I got the recipe from anywhere.
2 cups of cooked pinto beans or 2 cans of rinsed pinto beans
enough water to make the beans the thickness I want
salt to taste
pepper to taste
Mash the beans with a potato masher. I don't mash completely just until I get the consistency I'm looking for that day. Add water until I have the beans the consistency I want. Season.

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