Refried Beans

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MEXICAN " REFRIED " BEANS -- JILL'S CROCKPOT RECIPE

 

*1 pound dried pinto beans

*1/2 pound dried black beans

 

Instead of soaking the beans to break down the carbohydrates that make

the eater socially unacceptable, simmer the beans in 1-2 quarts of

water for 30 minutes (either in your crock pot on 'high' or in another

pot on the stove), then drain the water & rinse the beans. The beans

should have expanded and softened slightly

 

Add to the beans:

 

* 3-4 yellow onions, cut into 1/2-inch pieces

* 1 1/2 t. ground cumin

* 1 t. ground cinnamon

* 1/2 t. cracked or ground black pepper

* 1/4 t. ground hot cayenne pepper

 

I like to add:

 

* 1 jar (12-16 oz.) salsa, hotness according to your preference

* 1 can (6-8 oz) tomato sauce

 

Add a little water if needed (beans should be sloppy but not soupy at

this stage), and cook overnight on " auto-shift " setting or on " low " if

your pot doesn't have " auto-shift "

 

The beans are generally done enough to eat in 3-4 hours, but they can

be cooked as long as 12 hours with no harm to them. Of course, they

will taste better if given time to flavor through.

 

If you want to give your beans a " refried beans " texture and

appearance, forget about the bacon grease and frying pan -- just get

your hands into it & squish them up! (Don't use a food processor.)

 

These are great in burritos -- I like to scramble some eggs with green

peppers, mushrooms and onions, then serve the beans and eggs together

as " huevos rancheros. " They also work well served with tortilla chips

for scooping, with melted cheese (monterray jack or cheddar),lettuce,

tomato and sour cream layered over the beans.

 

8-10 servings. Leftovers freeze well.

 

http://recipes.alastra.com/vegetarian/crockpot-refried-beans.html

 

Happy Cooking!

Jenny M., Moderator

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