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Ohhhh, please share! I've been steering away from canned products lately, trying to cut down some of the sodium in my diet (most of us get 3 or more times the recommended daily sodium, putting us at risk for high blood pressure and other not so good things), so I'd love to make my own refried beans. Plus, they taste better, too!
Here is the recipe. To mash them I used my hand mixer and it was a lot easier then trying to use a potato masher. For the extra I'm going to freeze in small barches in Zip Lock type bag. This recipe is from All Recipes.com rated 4 7/8 out 5 by 539 reviewers - there were some reviews that complained about too much salt - so you might want to cut it back a bit. I didn't notice it in the batch I made. Enjoy Sandee
Refried Beans Without the Refry
Ingredients:
1 onion, peeled and halved
3 cups dry pinto beans, rinsed
1/2 fresh jalapeno pepper, seeded and
chopped
2 tablespoons minced garlic
5 teaspoons salt
1 3/4 teaspoons fresh ground black pepper
1/8 teaspoon ground cumin, optional
9 cups water
Directions:
1. Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. Pour in the water and stir to combine. Cook on High for 8 hours, adding more water as needed. Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.
2. Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.
