If you haven’t made your own refried beans before, you are gonna kick yourself for not learning how to do it earlier when you see how easy and delicious they are to make!
One kitchen staple which you should always have on hand for those hectic, busy days is refried beans. They can serve as the star of the show or a dazzling side-kick. And don’t even get me started on the endless array of toppings and/or add-in options–cheese, sour cream, salsa, green chiles, jalapenos, cayenne pepper, chili powder, and on and on and on…. you get the point:).
All you need to get started with making your very own beans is a handy-dandy crockpot, a bag of dried pinto beans and water! That’s it!
PLEASE NOTE–DO NOT SALT THE WATER OR BEANS UNTIL THEY ARE DONE COOKING. If you do, you’ll have lumpy, hard beans. So don’t… I repeat DON’T…. add salt unti they are all done cooking.
Tag me on Instagram @sugarfreekoshermama and let me see what creative ideas you conjure up with these amazing musical fruits;)!
Homemade Refried Beans
- 2 CUPS DRIED PINTO BEANS
- 2 QUARTS HOT WATER OR ENOUGH WATER TO FULLY COVER BEANS BY 1″
- OPTIONAL: CHILI POWDER, CUMIN, CAYENNE, GREEN CHILES, ETC.
Place beans in crockpot and cover with water, making sure the water covers it by at least 1″. Soak beans overnight.
In the morning, make sure the water covers the beans by 1″ (you’ll probably have to add more), cover, and turn the crockpot on high.
Cook until beans mash very, very easily with a fork; this can take 4-8 hours.
Then, drain the beans, reserving the liquid.
Place beans in a food processor or use a hand mixer, add a bit of water, and puree the beans until very smooth, keeping them a little on the runnier side since they will set up firmer in the refrigerator.
When they are all pureed, season with salt and add any spices or peppers you choose. Serve in tortillas, with rice and salsa, as a chip dip, or as a side dish with cheese! Remember to tag me and show me your creative bean ideas!
God bless and l’chaim!