Okay. Here’s the recipe I used in my crazy bean adventure. The original recipe calls for fresh onion (which is what I used), but to make this completely food storage friendly you could use dried minced onion, or dehydrated onion dices as well.
Homemade Refried Beans
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- 1 cup pinto beans, already soaked overnight
- 1/4 onion, peeled and sliced
- 2 tsp minced garlic
- 1 tsp salt
- 1/2 tsp fresh ground pepper
- pinch of cumin
- 3 cups of water
- 2-3 Tbsp olive oil
- Place all of the ingredients, except the olive oil, into a slow cooker and stir to combine. Cook on low for 8 to 10 hours. Check the level of the water occasionally to make sure no beans are cooking out of water. If so, add more hot water to cover.
- 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 the desired consistency.
- In a large saucepan, heat the olive oil. Add the beans to the oil and saute them up a bit (this is the refried part). Serve as a side dish or use in any of your yummy dishes that call for refried beans.
Two variations I want to try on this are to use half black beans and half pinto beans, and also adding some canned green chilies. Sounds awesome.
Also, a tip I’ve read… you can make a big batch of beans and then freeze the leftovers to use at a later date. That way you don’t have to start the whole process over again the next time you need some beans! Woohoo! 😀
Adapted from Refried Beans Without the Refry