Day 255- Recipe Friday: Homemade Refried Beans

I love refried beans.... but the ones in the sores have sooooo much fat & salt in them. i am gonna try this recipe, you should too!

(***there was 2 Tbls of salt and 1 tsp of garlic salt in this recipe, but it took out the salt and changed the garlic salt to garlic powder)

Ingredients

• 1-2 pound of pinto beans
• 1 onion, peeled and chopped (you can just cut in half, if you want the flavor, but want to take the onion out later)
• 9 cups of water per pound of beans (basically you just want double the amount of water in there than there are beans)
• 1 teaspoon of garlic powder
• 1 teaspoon of cumin
• 2 teaspoons of black pepper
• 1/2 jalapeno pepper seeded (optional -I left this out, because I don't like jalapenos or spicy food 

Instructions

1. Thoroughly rinse the beans. Place in crockpot and add all other ingredients.
2. My first time to make the beans, I put the onion in whole (I just cut it in half). The second time, I threw in chopped onions and the onions stays in with the beans. I prefer this way, but if you are not an onion fan, you might just want to toss them in whole so you can strain it easier.
3. Cook on HIGH for 6- 8 hours or LOW for 8-10 hours. They will start to get really soft.
4. Once they are cooked, use a slotted spoon to scoop out some of the mixture into another bowl. Begin mashing with a potato masher (you could use a food processor here but it is easy to do it by hand).
5. Add liquids from the crockpot as needed to get the consistency you prefer.
6. You get to decide how “mushy” you want them. Continue to do this until all beans have been mashed.
7. Then place the beans into containers for the freezer until ready to eat. 1 pound of dried beans will make about  4 “cans” of beans.
8. When you are ready to eat, just thaw in your fridge and cook on low in a sauce pan, until heated through.

http://eatingonadime.com/2012/01/11/how-to-make-your-own-refried-beans/

 

Kelly