Wednesday, April 17, 2013

Crockpot Refried Beans

Continuing on my mission to share some ideas to have for your Cinco de Mayo dinner, today I'd like to share some side dishes you can serve up next to enchiladas or tacos.  All of these can be store-bought easily, but taste SO MUCH BETTER made from scratch!!

Crockpot Refried Beans

1 onion, peeled and halved
3 cups dry pinto beans, rinsed
1/2 fresh jalapeno pepper, seeded and
2 tablespoons minced garlic
5 teaspoons salt
1 3/4 teaspoons fresh ground black
1/8 teaspoon ground cumin, optional
9 cups water (I used chicken broth instead)

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. Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.

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.

Recipe Source:  Allrecipes

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