MagPad Dinner Table

MagPad Dinner Table

Tuesday, December 31, 2013

Refried Beans

There are tons of recipes for refried beans out there and they are all pretty much the same and very easy. All you need to do is plan ahead a little and you’ll have something much tastier and healthier than what you’d get from the can!

Refried Beans
  • 6 to 7 cups dried beans (we like black beans, but you can use whatever kind you prefer)
  • One medium onion, chopped
  • 3 cloves garlic, minced
  • 2 teaspoons cumin
  • 1 tablepoon salt (add more to taste)
  1. The night before, put beans in a large bowl and cover with water.
  2. The next morning, drain and rinse beans, then put them in the crockpot and cover with water or broth (liquid should be about 2 inches higher than the beans). Cover and cook on low for about 6 hours, then check to see if the beans are soft. If not, add a little more liquid and let cook one or two more hours.
  3. When the beans are soft, drain them, but be sure to reserve at least one cup of the liquid.
  4. Sautee the onions and garlic in butter, lard or tallow, until soft. Add them to the beans, along with the cumin and salt.
  5. Using an immersion blender (or a food processor or blender), puree the mixture. Add liquid as needed. Taste, and increase seasonings to taste.
  6. If you will not need all of the refried beans right away, you can fill mason jars to within 1 ½ inches of the top and freeze. To avoid the jars bursting, I let them cool on the counter and then overnight in the fridge before putting them in the freezer.
This is a cut and paste from this website:

I want to try to have these beans on hand in my freezer instead of using the canned refried beans.  We'll see if it happens. I think I would make it out of pinto beans.  I would also just cook them on my stove top and not in the crockpot. 

1 comment:

Rebecca Carter said...

Thanks for sharing that recipe, Kathleen! I needed some ideas for how to use the black beans we have.

Happy New Year!!