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Refried Beans

THE PIT OF ETERNAL STENCH! Or, refried beans.

In my long-overdue discovery of the crock-pot, I decided to try making one of my favorites - refried beans. Why not make them healthier, cheaper, and probably more delicious than the usual canned type? 

These are really delicious and easy to make, and I love the versatility to make them spicier or more garlicky or doctor them up in any number of other ways. 

And the house smelled incredible while they were cooking.

I like these over rice (preferably yummy Mexican-flavored rice), with cheddar and shredded lettuce and avocado on top.


The Recipe:
1 lb dry pinto beans, rinsed
8 oz canned green chilies (I like the mild ones in this)
1 onion, peeled and halved
3 cloves garlic, minced
1 tb salt
1 tb black pepper
1/4 tsp cumin
8 c water
  • Dump everything into the slow-cooker.
  • Cook on high for 8-9 hours, until beans are mushy.
  • Remove the onion halves.
  • Ladle off the water floating on the top (I kept ladling while it was easy to get a decent amount of water off), reserving the liquid
  • Blend beans with an immersion blender, adding back some of the liquid if necessary

The Verdict:
Overall grade: A
Overall reason: Healthy, cheap, and delicious
Time to prepare: 5 minutes, plus all day to cook

Husband quote: (Coming soon)
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