I have found a new lunch or dinner option that I just LOVE! These homemade refried beans are so easy and super yummy! If you have ever had refried beans from a can, you will really appreciate these. They are packed full of great protein and really inexpensive. They are great as your main meal with a little sliced avocado, a dollop of sour cream or shredded cheese. Make your own bean burrito, in the tortilla of your choice and load on the healthy toppings…lettuce, cucumber, salsa and avocado. The flavor of these beans are so good, I like it with just some avocado. The leftovers freeze and reheat really well, too!
Here is the recipe I used, adapted from allrecipes.com
- 1 onion, peeled and halved
- 2 cups dry pinto beans, rinsed
- ½ fresh jalapeno, seeded and chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ⅛ or large pinch of cumin (optional)–I did include this
- 6½ cups water
- Combine all the ingredients in the slow cooker. Cook on HIGH for 8 hours. Remove the onion chunks and mash the beans with a potato masher. So so Easy!
The amount of water I used varied from the first time I made these. This is a personal preference on texture. I only did 6 cups of water the first time and the beans were pretty thick when you mash at the end of the 8 hours on high. I had to add water later to get them to a softer consistency. I recommend at least 6 1/2 to even 7 cups of water. When mashed it will be a bit soupy but then as soon as you turn off the slow cooker and let them cool, they will be the perfect consistency.