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Tuesday, October 22, 2013

Refried beans

I am going to try this recipe today.  I plan on freezing it in package that contain about a can's worth.  So I can use it in exchange for recipes.  This recipe seems like it will be rather easy.

Slow Cooker Refried Beans

Adapted from http://www.100daysofrealfood.com

Ingredients



• 1 onion, peeled and halved


• 2 cups dry pinto beans, rinsed


• 1 fresh jalapeno or other hot pepper, seeded and chopped


• 2 cloves garlic, minced


• ¾ teaspoons salt


• ½ teaspoon black pepper


• 1 tbsp cumin (sometimes I like a little more)


• 6 cups water


Directions:

1.       Combine all ingredients in slow cooker. 

2.       Cook on high for 7- 8 hours. Drain the excess liquid & reserve.   

3.       Using the immersion blender, add back liquid a little at a time and blend until you reach your desired consistency.  Be sure to taste and add more cumin, salt or pepper to your taste!

4.       That's it!  Easy peasy slow cooker refried beans....they are AMAZING!!!  If you don't own an immersion blender you can always use a potato masher or regular blender to break down your beans. 

I did a full 4 lb bag of beans which is 5 times this recipe.

Cost was about 60 cents for 2 cups of beans.
 

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