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.
- 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 😉