Refried Beans (crock Pot)

Sue Lau's Note:

Very easy to make! Makes a great side dish or filling for burritos. Enjoy!

• Total Time: 20 hrs
• Prep Time: 8 hrs
• Cook Time: 12 hrs

Ingredients:

Servings: 8

• 1 lb dried pinto bean
• 1 ½ teaspoons salt
• 1 onion , chopped fine
• 5 -6 cloves garlic , minced
• 3 tablespoons lard or 3 tablespoons butter or 3 tablespoons oil
• 1 (4 ounce) can chopped green chilies
• 1 teaspoon ground cumin
• 2 tablespoons shredded cheddar cheese or 2 tablespoons chopped onions , to garnish (optional)

Directions:

1. Sort and rinse dried beans; place in crockpot and cover with water (by several inches) and soak overnight.
2. In the morning, drain and rinse beans (discarding soaking water).
3. Return beans to crock pot, and add 6 cups water and the salt.
4. Cover and cook on low for 10-12 hours or until beans are nice and tender.
5. Drain cooked beans, reserving cooking liquid.
6. Mash beans and return to crock (or may mash in the crock pot).
7. In a small skillet, saute onion and garlic in lard or butter until tender and lightly golden; add to crock pot.
8. Stir in chopped green chillies and ground cumin, adding some of the reserved cooking liquid to adjust the consistency as desired.
9. Cover crock, and cook on high for 15-30 minutes or until heated through nicely, stirring occasionallly (may add additional liquid if needed).
10. Adjust salt, if necessary, before serving.
11. Garnish with cheese or chopped onion, if desired.

Reviews

[Gardenforhealth]

Wow!!! Wow! Wow! Wow!!! I used Anastazi beans, because I had them on hand. I used butter instead of lard. For the rest I followed the recipe. The flavor is incredibly complex, but not too spicy. Really wonderful. This is the kind of recipe you pull out to wow your friends. That's if you can bare to share them.

[mrswoodchuck]

I made these the other day, in my pressure cooker actually because my crock pot was busy cooking the pork I wanted to serve with it. I loved them. They were easy to make and delicious. I used the canola oil because it was handy and easy.
I froze the leftovers. Fast forward a week or so, and a friend is visiting after spending three months in Mexico. We're hungry for lunch one day, and I pull these out. She says they are like what she had in Mexico.
They are not as thick as, say Rosarita refried beans. Or, at least, mine weren't.
In summary, easy, delicious, authentic and nutritious. I can't think of anything else they would need to be.

[JOY1998]

I loved how simple this recipe was. I was going to buy some refried beans to go with recipe 8604, but I couldn't believe they were over $1.50 per can. So I decided to make these refried beans using my handy crockpot. They turned out great! I used bacon fat for the lard and added a few dashes of taco seasoning. The flavor is great! I will be serving this with my mexican dishes in the future. Thank you so much!