Tuesday, February 26, 2013

Homemade Refried Beans

These are a constant staple in our fridge nowadays.  We eat them with everything, whenever we can...  mostly because they are delicious, but also because they are so healthy.  I put them in a tortilla with my eggs in the morning, with quesadillas for lunch, or tacos for dinner.  Amazing.  This recipe comes from a friend whose parents we know and love, from our former Plano 8th Ward.  Her blog is FULL of great, easy, and cheap recipes.  Here's the link: Fast,Cheap, and Easy. (Picture below is a before picture).
Homemade Refried Beans

1 32oz bag Pinto Beans
1 onion –  diced
1 1/2 T - Salt
1 T - Pepper
1/4 t - Cumin
9 C Water

Combine everything in the crockpot. Cook on high ALL day (8 hours). Blend everything until smooth using an emersion blender, Bosch, or Vitamix. If the beans look thick at the end of the day, add a touch of water. You’ll NEVER go back to canned refried beans. I freeze the leftovers in quart sized zip seal freezer bags. Just lay them flat and freeze them like file folders. Enjoy!


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