Refried Beans in the crockpot that you don't have to refry
• 1 onion, peeled and halved-most of the time I just used dried minced onion but regular onion works too
• 3 cups dry pinto/beans beans, rinsed-I used 1 cup black beans and 2 cups pinto and I really think that is a winning combo. Often I am making a bigger batch than than this so I just do a 2 to 1 ratio
• The recipe doesn't call for this but I put a can of green chilis in
• 2 tablespoons minced garlic-I think I did at least double this
• 5 teaspoons salt-WAY TOO much according to everyone I talked to and what I read. I did 2 teaspoons plus a little Hailey put in, I thought it was good.
• 1 3/4 teaspoons ground black pepper
• 1/8 teaspoon ground cumin, optional-I didn't do this at all and I don't think it matters.
• 9 cups water and chicken broth combo (or just one or the other). So, I did 6 cups of broth (or I have used water/bouillon combo) and 1 1/2 cup water and added another 2 cups water. You can do whatever of course. I think the broth makes a difference.
• Optional-half a jalapeno seeded and chopped-I did not use this at all. I just added some jalapeno sauce at the end and it was good. I want my beans to taste like beans, not like HOT.
Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. Pour in the water and stir to combine. Cook on High for 8 hours, adding more water as needed.
Ok, so I didn't have time to babysit this but for me, they were done after 6 hours and I did add 1 1/2 cup water throughout the day, so next time, I will just add the extra water to start with...and pour it off if I don't need it at the end.
Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.
Ok, so I didn't strain them. I fished out the hunk of onion that was floating and threw away. Then, I poured off most of the water (and kept it) and I used my hand mixer to mash up the beans and added the water back in until it looked right. Then, like I said above, I added the jalapeno sauce until it tasted good. And, I put it on "warm" for a while until we were ready to eat. It was yummy.
• 1 onion, peeled and halved-most of the time I just used dried minced onion but regular onion works too
• 3 cups dry pinto/beans beans, rinsed-I used 1 cup black beans and 2 cups pinto and I really think that is a winning combo. Often I am making a bigger batch than than this so I just do a 2 to 1 ratio
• The recipe doesn't call for this but I put a can of green chilis in
• 2 tablespoons minced garlic-I think I did at least double this
• 5 teaspoons salt-WAY TOO much according to everyone I talked to and what I read. I did 2 teaspoons plus a little Hailey put in, I thought it was good.
• 1 3/4 teaspoons ground black pepper
• 1/8 teaspoon ground cumin, optional-I didn't do this at all and I don't think it matters.
• 9 cups water and chicken broth combo (or just one or the other). So, I did 6 cups of broth (or I have used water/bouillon combo) and 1 1/2 cup water and added another 2 cups water. You can do whatever of course. I think the broth makes a difference.
• Optional-half a jalapeno seeded and chopped-I did not use this at all. I just added some jalapeno sauce at the end and it was good. I want my beans to taste like beans, not like HOT.
Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. Pour in the water and stir to combine. Cook on High for 8 hours, adding more water as needed.
Ok, so I didn't have time to babysit this but for me, they were done after 6 hours and I did add 1 1/2 cup water throughout the day, so next time, I will just add the extra water to start with...and pour it off if I don't need it at the end.
Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.
Ok, so I didn't strain them. I fished out the hunk of onion that was floating and threw away. Then, I poured off most of the water (and kept it) and I used my hand mixer to mash up the beans and added the water back in until it looked right. Then, like I said above, I added the jalapeno sauce until it tasted good. And, I put it on "warm" for a while until we were ready to eat. It was yummy.
Yay for refried beans being up! But, I feel like you should label this as mexican night...because what is mexican food without beans?
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