Recipe collection: Homemade Refried Beans

Yum is all I can say. Burritos made with these, the pico de gallo from yesterday’s recipe, and the rice I’ll post tomorrow are awesome. From allrecipes.com of course, I cooked ours for about 16 hours.

Homemade Refried Beans

1 onion, peeled and halved
3 cups dry pinto beans, rinsed
1/2 fresh jalapeno pepper, seeded and chopped
2 tablespoons minced garlic
5 teaspoons salt
1 3/4 teaspoons fresh ground black pepper
1/8 teaspoon ground cumin, optional
9 cups water

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.

One Comment to “Recipe collection: Homemade Refried Beans”

  1. Tessa 6 January 2009 at 3:43 pm #

    Hello fellow Oregonian,

    I think you just made my mouth water- I have to give this a try! I see you also home school, me too. Hope you’re having a great New Year so far.

    Tessa (aka Dirtdigger at Blunders with shoots, blossoms ‘n roots)


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