I love refried beans. I use them in dips, burritos, taco salads, nachos and oodles of other dishes. This recipe I love because it gives flavor to the beans. Let's not forget, they help lower your cholesterol.
Here is what you will need.
Ingredients:
2 pounds of pinto beans that have soaked over night and rinsed thoroughly after soaking
1 can of jalapeno peppers with juice. ( I use two teaspoons of pepper and 2 teaspoons of the juice)
1 onion
5 garlic gloves minced
5 teaspoons of salt
1 3/4 teaspoon of pepper
1/8 teaspoon of ground cumin
Water to cover the beans
I soak my beans overnight in the cooker and then rinse them really well the next morning. I pick out any that float to the top.
Then I fill the cooker with water to cover the beans.
Peel the onion and cut in half and place in the cooker with all other ingredients and mix well.
Cook for about 8 hours on low.
Once they are done drain and reserve the liquid.
Mash with a potato masher, adding the reserved liquid to obtain the consistency that you want. I like mine nice and thick, so I use only about one cup of the liquid.
This makes a huge amount, but I freeze them in one pint containers until ready to use.
These will last up to three months in the freezer.
Adapted from the recipes of: http://allrecipes.com/Recipe/Refried-Beans-Without-the-Refry/Detail.aspx
Enjoy,
Debra
