Wednesday, May 29, 2013
Crockpot Refried Beans
Who knew that making refried beans at home could be so easy?! I always thought that you had to sit at home and keep a close eye on them all day and night for 24 hours! Well hate to break it to you but if you want REALLY authentic tasting ones you will be told that that is the only way to do it....OR you can do it this MUCH easier way for the same flavor without really having to watch it at all! My sister found this recipe off of Pinterest (everyones best friend when it comes to looking for something tasty to make). The original recipe (for the fat free kind) makes so much that I end up cutting it in half and still freeze enough for another meal at least! These beans freeze beautifully and warm up is easy breezy! These are good all alone, or loaded up with cheese, or mixed in with spanish rice, whatever floats your boat! Enjoy.
Traditional Refried Beans
1 lb. dry pinto beans (about 2½ c.)
6 c. water
¼ c. lard or bacon drippings (do not substitute vegetable shortening)
2 tsp. salt
2 cloves garlic, minced
½ Tbsp. cumin
Sprinkle of cayenne pepper (optional)
Put beans and water in crock pot. Cook on high until beans are very tender, about 5-6 hours, adding water as needed to keep beans covered. In a large skillet, melt lard over medium heat. Add beans, cooking liquid, salt, garlic, cumin, and cayenne. Mash beans with back of spoon or potato masher. Cook, uncovered, about 10 minutes, stirring often, until desired consistency.
*This will make about 6 cups!
Fat Free Version (which is personally the only version I have tried!)
2 lb. dry pinto beans (about 5 c.)
½-¾ large onion, roughly chopped
8 cloves garlic, peeled and crushed
3 Tbsp. cumin
½ Tbsp. dried oregano
Sprinkle of cayenne pepper
12 c. water
4 tsp. salt
In large crock pot, place all ingredients except salt. Cook on high 5-6 hours, or low a minimum of 7 hours, until beans are very tender, adding water as needed to keep beans covered. Ladle out 4 c. cooking liquid; reserve. Stir in salt. Mash beans with back of spoon or potato masher. Add reserved liquid as needed for proper consistency.
*This will make about 12 cups!
**Randi's Side Notes**
~ As stated above I have actually only tried the fat free kind but I have found that I don't miss the added bacon grease.
~ If I ever do decide to try making the traditional kind, I think I will still make it the same way as the fat free kind and then just add the grease in after I have mashed them. I don't really see why you would cook the beans all day with just water and no added flavor so thats the only thing I would probably do different. Now if somebody has actually done this way and found it doesn't work right by all means tell me before I ruin a huge pot of beans, but thats my two cents.
~ I personally also, have only made these beans using black beans. I LOVE LOVE LOVE me some black beans, so maybe the flavors would be a little different using the pinto beans...just sayin...