[homemade refried beans]
[we had vegetarian quesadillas the other night and i wanted to make sure that it was all good for us. the only ingredient we planned to use that was not freshly prepared from our hands was refried beans. i hated them as a kid, and now i can't imagine a mexican dinner without them. i had a hunch it wouldn't be hard to make my own. turns out i was very correct. easiest thing ever.
we will never buy canned refried beans again. i suggest you do the same. they freeze well so you can make a few batches at once if you like.
here's how to make them:
INGREDIENTS
1 yellow onion (cut into 1/2 or 1/4)
2 cups dry pinto beans, rinsed and drained
½ chopped fresh jalapeno (seeded unless you like it really hot)
2 cloves garlic, minced
¾ teaspoons salt
½ teaspoon black pepper
pinch of cumin
6 cups water
DIRECTIONS
combine all ingredients in slow cooker and cook on high for about eight hours. remove bigger onion chunks and drain the excess liquid, but save liquid until the final product is desired consistency. mash beans with a potato masher.]
[he]
we will never buy canned refried beans again. i suggest you do the same. they freeze well so you can make a few batches at once if you like.
here's how to make them:
INGREDIENTS
1 yellow onion (cut into 1/2 or 1/4)
2 cups dry pinto beans, rinsed and drained
½ chopped fresh jalapeno (seeded unless you like it really hot)
2 cloves garlic, minced
¾ teaspoons salt
½ teaspoon black pepper
pinch of cumin
6 cups water
DIRECTIONS
combine all ingredients in slow cooker and cook on high for about eight hours. remove bigger onion chunks and drain the excess liquid, but save liquid until the final product is desired consistency. mash beans with a potato masher.]
[he]
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