My love affair with my slow cooker continues. After poking around the 100 Days of Real Food website, I found a recipe for “refried” beans. I have tackled black beans with the slow cooker, but not pinto beans. The only thing I was missing was cumin, but I want to make sure I have it for next time. These beans with my homemade salsa on top are divine!
Slow Cooker “Refried” Beans
- 1 onion, peeled and halved
- 2 cups dry pinto beans, rinsed
- ½ fresh jalapeno or other hot pepper, seeded and chopped
- 2 cloves garlic, minced
- ¾ teaspoons salt
- ½ teaspoon black pepper
- One big pinch of cumin (I didn’t have)
- 6 cups water
- Combine all ingredients in slow cooker.
- Cook on high for 8 hours.
- Remove the bigger onion chunks and drain the excess liquid (I used a slotted spoon). If desired, save excess liquid until the final product is desired consistency.
- Mash remaining beans with a potato masher.
Source: 100 Days of Real Food
These were surprisingly easy to make and practically mashed themselves by the end of the 8 hours. I even put it on low for a few hours when I went out, and they were perfect. It’s a great way to use less canned beans, especially since Ben enjoys them. At least I know what he’s eating is fresh, homemade and unprocessed.
Now off to re-watch Midnight in Paris and see how much we recognize from our trip 2 weeks ago! I have to wake up early for pilates tomorrow, then we are off to walk the Brooklyn Bridge for the first time. Happy Weekend!