Un-refried Refried Beans- 5 Stars!

Happy Cinco de Drinko!  I hope you all have plans to toss back a margarita or two to celebrate this fabulous day! Because I plan to (chug) sip a margarita or two, I know I’m not going to want to fix dinner cause I’ll be in re.lax.a.tion mode “AH YEAH!”. Here’s an amazing recipe for you to put in the crock pot and then you won’t have to think about dinner after you’re all in vacation mode.

cinco-de-mayo-saguaro

These are amazing. I make them a lot. One of the few recipes I’ve repeated, which pleases my husband to no end! They are so easy and SO flavorful, it’s hard not to want to make them for an easy meal, like burritos!

P.S. Sometimes I forget to look at the menu in the morning and then am scrambling to make these in the afternoon (like today for instance…). If you don’t have a big family or are simply using these as a side, halve all the ingredients and it takes half the time to cook!

 Un-refried Refried Beans

Adapted from allrecipes.com

Ingredients

  • 1 onion peeled and halved
  • 3 cups dry pinto beans, rinsed
  • 1/2 fresh jalapeno pepper
  • 2 tablespoons minced garlic
  • 4 teaspoons salt
  • 1 3/4 teaspoons fresh ground black pepper
  • 1 teaspoon ground cumin
  • 9 cups water
Directions

Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. Pour in the water and stir to combine. Cook on High for 8 hours, adding more water as needed. Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.

Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.

 

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