Ever wonder about the recipes for what’s in our Friday Food picture? That’s a plain lettuce/tomato salad at the top left, homemade salsa (almost more of a pico de guillo) at the bottom right, homemade corn tortilla chips at the top right, and you guessed it, refried beans at the bottom left. This is one of our favorite light, snack-y type lunches. It is so much better than opening a can of beans, bag of chips, and jar of salsa, and takes just a little more work – but not much.
Today you get the recipe for the Refried Beans. It makes a nice large batch to eat on for a while, or freeze in meal size portions. I have a 6 qt. crock pot and it fills it pretty well.
Lisa’s Refried Beans
Sort and rinse, then soak 4-4.5 cups organic dried pinto beans* in double to triple that amount of water. You can either soak overnight or quick soak by bringing to a boil for 1 minute, then turning off the heat and leaving sit covered for an hour.
Place in crock pot, (if you didn’t soak them in there.) Cover to about 1″ over the swelled beans with water (add or remove water, as needed.) Cook until nearly soft.
Add: 1-1.5 large fresh organic onions, diced
6-8 medium cloves of organic garlic, minced
Continue cooking until very soft.
Add: 1/2 – 1 stick soft real butter (or 1/2 – 3/4 c. organic, expeller pressed safflower oil) and mash well.
Stir in: 2-4 organic Roma Tomatoes, blended
2 Tbl. organic Chili Powder
1.5 tsp. cumin
opt. 2 fresh jalapeno peppers, diced small
Salt &/or Pepper, if desired
Reheat, adding water if needed.
Serve with fresh corn tortilla chips.
Bon Appétit! (Whoops! Olé!)
*Note: Obviously you don’t HAVE to use organic ingredients. It’s just better for you if you do.
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