YUM! I mean, really, yum. I just finished putting my vat of "refried' beans into containers and I ended up eating at least a cup of them straight. I this recipe with some small modifications. Like everything else, being resourceful and using what you have on hand is what makes life easier and cheaper, so that is what I did.
INREDIENTS
3 c dry pinto beans *
2 tbls fat ( I used olive oil, orig recipe called for lard)
1 small- med onion chopped
5 cloves garlic
1 green bell pepper ( I did not use)
1/2-1 jalapeno pepper diced (I used a Serrano)
1 1/2 tsp cumin ( as usual, I doubled this)
1 tsp chipotle powder (did not use)
-instead, for interest, I used 1/2 tsp ground coriander
1-2 tsp salt **
*pick over beans carefully, they may look fine through the bag, but there are yucky things hiding in there
** do not even get the salt out until the end, and certainly do not let it near the beans while they are cooking, because, science.
MAKE DEM BEANS
Heat fat in skillet and add onion, bell pepper, and hot pepper. Cook 8-10 minutes and add garlic, then cook for 2-3 more minutes. Dump cooked veggies in crock pot. Pour dry pintos into crock pot and cover with 8 cups of water. Cook on high for 8 hours. Just leave them be while they cook. Remove excess liquid from crock pot. I was able to just lift up the pot and pour the extra liquid in a bowl. Do not discard liquid, some will be added back in while blending. Using an immersion blender blend beans to desired consistency adding back some liquid and some salt as you gone. Done!
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