Raise your hand if you’re a refried bean lover!! Mine is raised, see it, see it???
I just blogged about the whole wheat taco shells that I made from 100 Days of Real Food. I got this recipe from the same site. When I saw how easy it was to make these beans, I was at the store that day and made these the following day.
Super easy. Who would have known! Well not me. I made a huge batch the second time around and I have a bag in the freezer. I eat this for lunch and with my tacos!!
You simply pour the ingredients in the slow cooker and mix every so often… Mash after about 8 hours and here you have the best refried beans without the additives that you get for a can.
I’ll admit the first time I made these, I was a bit impatient. I wanted them done so I could eat them for dinner that night. I drained them a bit too early and some of the beans weren’t as tender as they should have been. SO, I did wait this week the 8 hours and they turned out great.
I highly, highly recommend making these if you are a bean lover. Great source of fiber, easy to make, and you know what you’re eating.
Slow Cooker Refried Beans
Recipe Type: Refried Beans
- 1 onion, peeled and halved
- 2 cups dry pinto beans, rinsed
- ½ fresh jalapeno or other hot pepper, seeded and chopped
- 2 cloves garlic, minced
- ¾ teaspoons salt
- ½ teaspoon black pepper
- One big pinch of cumin
- 6 cups water
- Combine all ingredients in slow cooker.
- Cook on high for 8 hours or overnight while you are sleeping.
- Remove the bigger onion chunks and drain the excess liquid. If desired, save the excess liquid to add back to the final product to get the optimal consistency (i.e. not too dry).
- Mash remaining beans with a potato masher and voila! You have homemade refried beans.
Give them a try and see how you like it. I love cooking and I love making my own food. It’s scary to see some of the things that we are using these days. And don’t get me wrong, I do still use some things that aren’t made from scratch, but I’m very cautiously reading the labels. If it’s too much for me to understand, I put it back!!!!
Try these and let me know what you think!!!
Patricia – Two Girls Cooking 😉
100 Days of Real Food
This past weekend I went to my brother’s house to watch the Superbowl, but more importantly to celebrate my 22.5 birthday for the 2nd time with him!!
My sister brought this salsa and I HAD to have the recipe for this. It was so good. I mean really good!
I made this and ate it along side of the Creamy Chicken Cups that we had for dinner. Oh my goodness. I can’t get over the flavor of this. I took out a couple of ingredients that I didn’t care for, but it was still pretty good. This will be made over and over. And I’m so glad that I have a huge bowl left to have some during the day for a light snack! Or lunch..
One can white corn
One can black beans
One can pinto beans
One small onion
One small green pepper
I left out the red peppers and tomatoes – it’s well known I’m not a tomato fan!
2tbs of cilantro
It also calls for pimentos which I did not use.
1 cup sugar,
3/4 cup apple cider vinegar
1 tsp pepper
1 tsp salt
Then pour over top ingredients and cool.
There isn’t one thing in this salsa that is bad for you. I love the Organic White Tortilla chips that I buy from Target. I have actually been to Target almost every single day this week so far. And since I don’t have any of those chips left to dip into the large bowl of salsa, I’ll be going again!
This will be my lunch for the rest of the week! Words can’t even describe how good this is. If you’re a salsa fan and want to try out something new, then this is for you!!!
Happy Birthday to my brother last weekend. Glad we got together to celebrate another year! AND that I got to taste this stuff my sister made! Yay!
Every time I want to take a picture with my brother, he always, says: “What are you doing? NO pictures.” But you always see the smile in the picture!! He tells me not to post it on Facebook. I did. But now he’ll be on my blog too!!!! Love ya bro!
Enjoy this. You’re gonna love it. Trust me.
Have a great weekend.
Two Girls Cooking – Patricia 😉
My sister, Kari
Usually I make tacos every single Thursday (and probably still will this week) but I needed to have something a bit outside of that this week. These little cups are a bundle of happiness once it hits your mouth! The only problem is that I ran out of tortilla shells and couldn’t make more! I ended up with half of the chicken mixture and no shells to use. I was smart though and bought some pulled (pre made) chicken for those that dislike beans in our house! So the girls ate this and the boys ate the other stuff!!
These are super easy to make. I did have some troubles getting the tortilla in the muffin pan so I did warm mine up first so that it didn’t break apart. I was afraid to push them in the pan so they were a better shape, but either way, they still taste really good.
2 cups of roasted chicken, chopped – I used Oscar Meyer Carving Board Chicken (1 container)
1/2 cup of black beans with 2 tbsp Mexican rice, mixed together (leftovers) – I didn’t use the mexican rice
2 tbsp cotija cheese – I used mozzarella cheese
2 tbsp green onions, diced – I used white onion chopped
2 tbsp cilantro, chopped
Juice from 1/2 a lime
2 tbsp sour cream
2 tbsp roasted tomato salsa (see link above) – I used a standard jar of salsa
Sea salt and freshly cracked pepper, to taste
3 large flour tortillas, cut into large circles
Refried beans (see link above) – I used a can of refried beans
Salsa – I used a recipe my sister gave me (that will post later) of bean salsa
Preheat the oven to 425 degrees. Coat a muffin tray with cooking spray.
Chop up the chicken then combine it with the beans mozzarella cheese, most of the white onion, most of the cilantro, juice from 1/2 a lime, the sour cream, and the salsa. Mix until evenly combined, taste then season with sea salt and freshly cracked pepper, to taste.
Using a biscuit cutter (or a ramekin & a knife) to cut out small circles from the large flour tortillas. Carefully place the flour tortilla circles into the muffin tray. Add a spoonful of refried beans into each cup followed by a bigger spoonful of the chicken mixture. Top each cup with a small about of cheddar cheese. (I used mozzarella cheese – had the cheddar out, but decided to go with mozzarella).
Place into the oven and bake for 15-20 minutes, or until heated through and the tortillas are crisp. Garnish the top with sour cream, avocado, tomato, green onion, and cilantro. Serve with salsa if desired.
Next time I make this I will make sure to have more shells on hand! These were really good. Really good.
Add whatever your choice of topping is…you can’t go wrong with what you put on these.
Two Girls Cooking – Patricia 😉
For the Love of Cooking
Winter is finally here in Minnesota. We got some snow this week. And when you have cold and snow, what’s better than great comfort food? Chili is one of the best comfort foods for me. I’ve made chili a few different ways. Almost the same as my home made spaghetti, but when I found this recipe on Just Get Off Your Butt and Bake the salsa struck me as something that would really add the best flavor to the best comfort food.
I made some moderations to the recipe and used fresh garlic over the garlic salt. I added about a tablespoon of Worcestershire sauce and instead of an entire jar of regular salsa, I used a 1/2 a jar of salsa verde and along with the regular kind. Then what’s even better with chili is the butter biscuits that go along with it. So I combined them both together and came up with the Chili Cups.
- 1 pounds ground turkey
- 1/2 onion, chopped
- 1 teaspoon ground black pepper
- 4 garlic cloves crushed
- 1 cup tomato sauce
- 1 (8 ounce) jar salsa – I used 1/2 jar regular salsa and 1/2 jar salsa verde’
- 4 tablespoons chili seasoning mix
- 1 (15 ounce) can dark red kidney beans
- 1 can of buttermilk biscuits
- In a large saucepan over medium heat, combine the ground turkey, garlic, the onion and and saute for 10 minutes, or until meat is browned and onion is tender. No grease to drain with the turkey meat.
- Add the ground black pepper, garlic salt, tomato sauce, salsa, chili seasoning mix and kidney beans. Mix well, reduce heat to low and simmer for at least an hour.
- Heat oven to 375 degrees. Press 1 biscuit onto bottom and up side of each of two muffin cups. I baked the biscuits for a few minutes then took the pan out of the oven and molded the dough better to the sides of each cup. I poured in some spoonfuls of chili and baked until the dough was browned.
I made the extra biscuits to eat the remaining chili with. I sprayed the top of them with olive oil cooking spray and sprinkled some garlic salt over the top.
I put some shredded cheddar cheese on top of the chili with a bit of sour cream to top it off. This is the best chili. I wish I could take credit for it! My hat goes off to Just Get Off Your Butt and Bake.
I am so glad I have left overs for tomorrow. I’ll eat this for lunch so I don’t have to share!!
Have a great weekend.
Patricia – Two Girls Cooking