These beans are so versatile. You can mash them up for some refried bean as a side. Serve them with cheese in a burrito or taco. These often make an apperance at our table. They are just so delicious and easy too. If you have never made your own refried beans you are missing out! These don’t taste bland like what comes in the can, but you could ( if you want ) eat this by the spoonful.
These beans beans freeze wonderfully which makes then a great alternative to canned refried beans. You can make these totally fat free and they are delicious, but if you choose to add the fat it makes them over the top yummy. Also, I am usially home all day so I make these on the stovetop but these most definitley can me made in the slow cooker.
Mexican Refried Beans
Note: To make in the slow cooker add the beans, veggies, and seasonings and cook on low for 6 to 8 hours or high for 3 to 4 hours and then proceed with the recipe.
4 cups dried pinto beans
4 garlic gloves
1 onion quartered
1 jalapeno seeds and membrane removed
1 teaspoon oregano
2 Tablespoons raw cane sugar
A spoon of bacon far or generous pour of olive oil and most times I leave this out!
1 tablesppon white vinegar
1. Spread the beans on a tray to remove any stones then rinse the beans under cool water. In a medium pot, cover the beans with an inch of water and let soak overnight.
2. The next morning drain beans and cover with fresh water about and inch over the beans. Bring to a boil over medium heat. As they boil skim off the scum that rises to the surface.
3. Partially crush the garlic with the side of a knife and add it to the beans. Add the oregano, tomato sauce, sugar and fat ( if using ) and salt. Return to a boil. Reduce heat and simmer for at least 2 hours. The liquid should be reduced and the beans tender.
4 . Season with sea salt. If making refried beans add a tablespoon of white vinegar and use an immersion blender to puree the beans. At this point I usually salt even more. So, salt to taste.
5. Cool completly before storing in an airtight container. It will keep in fridge up to 5 days and freezer for up to 6 months ( Now that is planning ahead ). Thaw overnight in the refrigerator and then reheat in a pot.
Recipe Source: Homesick Texan