I LOVE these! I found the recipe on allrecipes.com my junior year of undergrad and make them all the time (when I'm living on my own...)
1 onion, peeled and halved
3 cups dry pinto beans, rinsed
1/2 fresh jalapeno pepper, seeded and chopped**
2 Tbs minced garlic
5 tsp salt
1 3/4 tsp pepper
1/8 tsp ground cumin (optional)
9 cups water
-Put everything in the crock pot with the water last. Stir to combine.
-High for 8 hours. Add more water as it evaporates.
-Once cooked, strain beans and keep the liquid. Mash the beans. The recipe calls for a potato masher, but all I have is a mixer, which works fine with either the beaters or I have one of those fake immersion blender heads. Add water to make it the desired consistency. The onion gets mashed in with everything.
15 servings
I love this recipe because I can change the texture of the beans based on my mood ;). It makes a TON (or maybe it just seems like it because I'm by myself). The beans freeze really well. Last summer I had a continuous supply of enchiladas and beans for about 5 months. I only eat store bought beans in a pinch.
**Ashley likes the whole pepper, but I've never dared. I've made it with or without the pepper before. The cumin as well. Now I like it with the pepper, but for kids you could leave it out. Jalapenos freeze well too.
1 onion, peeled and halved
3 cups dry pinto beans, rinsed
1/2 fresh jalapeno pepper, seeded and chopped**
2 Tbs minced garlic
5 tsp salt
1 3/4 tsp pepper
1/8 tsp ground cumin (optional)
9 cups water
-Put everything in the crock pot with the water last. Stir to combine.
-High for 8 hours. Add more water as it evaporates.
-Once cooked, strain beans and keep the liquid. Mash the beans. The recipe calls for a potato masher, but all I have is a mixer, which works fine with either the beaters or I have one of those fake immersion blender heads. Add water to make it the desired consistency. The onion gets mashed in with everything.
15 servings
I love this recipe because I can change the texture of the beans based on my mood ;). It makes a TON (or maybe it just seems like it because I'm by myself). The beans freeze really well. Last summer I had a continuous supply of enchiladas and beans for about 5 months. I only eat store bought beans in a pinch.
**Ashley likes the whole pepper, but I've never dared. I've made it with or without the pepper before. The cumin as well. Now I like it with the pepper, but for kids you could leave it out. Jalapenos freeze well too.
I've made something very similar and they were great
ReplyDeleteI got an immersion blender for Christmas and I love using it for my refried beans. I like them smooth and not chunky. :)
ReplyDeleteI can't bring myself to buy one for the once a year or less I'd use it :(
ReplyDelete