I love refried beans! I have a number of recipes for it but this ones definitely takes the can (haha, get it, like canned beans?!) 🙂
I made these with my pressure cooker but I realized afterward that I could have totally done it with the slow cooker.
1 onion, peeled and halved (if using slow cooker) or chopped (if using stove top)
3 cups dry pinto beans, rinsed
1/2 fresh jalapeno pepper, seeded and chopped
2 tablespoons minced garlic
5 teaspoons braggs
1 1/2 teaspoons fresh ground black pepper
1/2 teaspoon ground cumin, optional
9 cups water
1/4 teaspoon of paprika
1 tbsp olive oil
freshly squeezed lemon, to taste
Slow Cooker 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.
1. Soak beans overnight
2. Add beans, water and all ingredients except for olive oil and lemon juice into pot or pressure cooker and bring to a boil. Lower heat to low-medium and cook for 1-2 hours or 20-25 minutes (if using pressure cooker), or until beans are soft
3. Drain beans but reserve liquid
4. Add lemon juice and olive oil and mash until chunky creamy consistency. Add reserved bean liquid as required.
I had enough left over to freeze that I will use to make some burritos 🙂
I made these with a side of spanish rice which turned out OK. I’m going to continue to search for a better spanish rice recipe but will post the current one I have soon.