Thursday, February 6, 2014
I made my own refried beans the other day. I'm not in love with refried beans, but I thought these homemade ones tasted better than the ones in the can. I used them in seven-layer dip -- a huge win -- and then we ate the dip for dinner. Some nights are just like that.
These refried beans are all-natural and fat-free. They are very easy to make. Most of the work is done in a slow cooker. The beans can be frozen for later use -- tacos, burritos, etc. Making them at home is a good way to use the dried beans you have in your food storage. The recipe came from Mel's Kitchen Cafe.
1 lb. dry pinto beans, rinsed and sorted for any stones
1 tsp. salt
1 yellow onion, cut into large chunks
4 large cloves garlic, smashed
1 can diced green chilies
1 Tbsp. vinegar
1/2 tsp. salt
Chili powder to taste
Cumin to taste
Place beans in large saucepan with plenty of room and cover with water by at least an inch. Bring to a boil and cover, cooking for 15 minutes. Drain beans, then place in slow cooker and cover with water by 2 inches. Add 1 teaspoon salt, onion, garlic. Cover and cook on high for 4 to 6 hours.
When beans are tender, ladle out a cup of cooking liquid and set aside before draining remaining liquid. Puree beans and veggies, along with vinegar and green chilies, with an immersion blender OR in a food processor. Add reserved liquid as needed until desired consistency is reached. I only needed about 1/4 cup. Add remaining 1/2 teaspoon salt and sprinkle with chili powder and cumin. The final product has a mild flavor. Makes 5 1/2 cups.