Thursday, February 23, 2012

Slow Cooker refried beans

This has to be the easiest & tastiest version ever of refried beans.  I will no longer be buying them from the store! 

 1 onion, peeled & halved
3 cups dried pinto beans, rinsed
2 Tablespoons minced garlic
5 teaspoons salt
1-3/4 teaspoon pepper
1/8 teaspoon ground cumin
9 cups water

Next you will combine all of the ingredients in a large slow cooker...

before water...

after water...

Set your slow cooker to High & slow cook for 8 hours.  After the 8 hours are up and your kitchen smells like a mexican restaurant strain the beans but reserve the liquid.

Now for the fun part.....mashing.  I suppose you could use a potato masher but I have an easier tip....

TA DA.....

I love my immersion blender!!  Could not live without it!!

End result are creamy refried beans....

You can eat them right out of the bowl with even tortilla chips....yummy!! 

*tip*  Make a big batch - freeze in 2 cup portions.....when you want some just thaw out & heat them in a little bit of olive the words of Emerill.....BAM

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