Recipe: Refried
Beans (slow cooker)
Retrieved: 10/13/12 Tested:
10/17/12
Servings: depends Prep
Time: 10-15 min
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Notes: We ate this with goat cheese
quesadillas. Yum! Lots of leftovers to freeze. Next project will be some type
of layered tortilla pie or maybe even enchiladas.
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Ingredients:
1 onion, minced 2 cups dry pinto beans, rinsed and soaked at least 8 hrs 2 cloves garlic, minced ¾ teaspoons salt ½ teaspoon black pepper 1 tsp. cumin 6 cups water½ fresh jalapeno or other hot pepper, seeded and chopped (optional) |
Instructions:
1. Put all ingredients in slow cooker.
2.
Cook on high for 5 hrs.
3. Drain the excess liquid. 4. Mash remaining beans with a potato masher. |
Thank you thank you thank you for this amazing recipe! My 2 year old has been on a bean craze and this is exactly what I have been looking for! I even made it a second time with garbanzo beans and as a filler with falafels- it was just as delicious!
ReplyDeleteAhh you are lucky. I have to smash and hide most of our beans for my toddler to eat. I'd love to try out your falafel recipe! I made one recently that I'll be posting soon but S. didn't go for it =( Hubby did though!
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