Recipe by tomsawyer
From June 2011 All You. Times for prep and cooking will vary.
Top Review by LifeIsGood
This was the first time I ever attempted to make my own refried beans. I loved that you could use the crockpot! It turned out really well. I added quite a bit of salt, to taste. I LOVED the lime flavor. It really made this recipe stand out. Next time, I might add the whole jalapeno, since I like things hot. I did use the queso fresco and loved that addition! Thank you for posting! Made for the ZWT7 for the Golden Gourmets.
- 3 cups dried pinto beans, soaked 8 hours in cold water
- 1 medium onion, quartered
- 5 garlic cloves (3 crushed and 2 minced)
- 3 tablespoons vegetable oil
- 1 medium jalapeno, stemmed, seeded and minced
- 3 tablespoons lime juice, fresh
- 3 teaspoons lime zest
- salt and pepper
- queso fresco, and chopped cilantro for serving (optional)
Directions See How It's Made
- Drain beans; place in slow cooker.
- Add onion and crushed garlic.
- Pour in enough water to cover.
- Cook, covered, until beans are tender, about 4 hours on high and 6 hours on low.
- Drain beans, reserving liquid.
- Use a potato masher, pastry blender, or fork to work bean mixture into a thick, pulpy mass.
- Warm oil in a large pot over medium-high heat.
- Add minced garlic and jalapeño.
- Cook, stirring often, until softened, 3-5 minutes.
- Stir in mashed bean mixture and cook until warmed through, about 5 minutes.
- Add small amounts of reserved cooking liquid to thin as desired.
- Mixture should have the consistency of thick mashed potatoes.
- Remove from heat and stir in lime juice and zest.
- Season generously with salt and pepper.
- Top with queso fresco and chopped cilantro, if desired.