NOT-REFRIED BEANS FOR CROCKPOT

By grinder

This recipe makes about the same amount as three standard sized cans of refried beans. The left overs can be frozen so don’t worry about the volume. I used mine in a recipe {stay tuned}but you can also eat it as a dip, fill up some burritos, or even stuff them into tacos. Refried beans are all-purpose, which is probably why they come as a side to every single entree at Mexican restaurants! Well, that and they’re cheap.

Ingredients

• 1 lb. dry pinto beans
• 1 medium onion
• 1 medium jalapeno
• 1 tablespoon minced garlic
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• Cracked black pepper, lots
• 1 tablespoon salt
• 6 cups water

Preparation

Step 1

Pick through and remove any stones or bad beans and rinse with cool water.

Slice open the jalapeno and remove the seeds and ribs by scraping with a spoon. Dice jalapeno and onion. Place onion and jalapeno in the slow cooker along with the garlic, cumin, chili powder and black pepper. Do not add the salt.

Add the sorted and rinsed beans to the slow cooker along with 6 cups of water. Give everything a good stir to distribute the seasoning. Secure the lid and cook on high 4-5 hours or on low 8 hours. It’s okay if they cook longer, they’ll just be easier to mash.

After cooking, remove as much water as possible and reserve it in a bowl. Mash the beans and add the reserved water back in as needed. Make the beans a little thinner in texture than you’d expect because they will thicken as they cool. Season the beans with salt at this point. By adding salt at the end, you’ll need to add less and the beans won’t be so tough. I used approximately 1 tablespoon but add a little at a time until you’re satisfied. Serve warm!

TO FREEZE:
Place in freezer safe containers, remove as much air as possible.