Homemade Refried Beans

Last post, I showed how I make a quick and easy Spanish Rice.  Now, I'll show you how I make my refried beans.

 Like most people, I used to buy my refried beans from the grocer, paying anywhere from $1 to $1.25 a can, (sometimes during the case lot sales, I could get them for as low as 69 cents a can).  But, when you're using one or two cans a week, that can add up to a lot of money over time.  During one meal, my husband asked, "why aren't you making your own refried beans?".  I got to thinking about it.  I knew how to make pinto bean soup, so it couldn't be much more involved.  So, with some trial and error, here is the easiest version of refried beans you will find.  And when you consider that a pound of dried pinto beans only cost around 80 cents to $1, and you get the equivalent of 3 cans - that a major savings!!

You will need:
Dried pinto beans
onion
jalapeno pepper
garlic
salt
black pepper
cumin
water

The best part of this recipe, is that you cook it in a slow cooker.  No standing over the beans all day,  And NO pre-soaking needed.

 First measure out 2 cups of pinto beans, (note: a one pound bag contains approximately 2 1/2 cups of beans, so you will have some left over for another recipe).  Sort through the beans, and make sure there are no little stones, (I have very rarely found any, but you never know when one has slipped into the bag - so it is best to check).

Next, I like to give my beans a quick rinse, (just to make sure any dirt that might still be one them gets washed off).

Peel 1 medium onion and cut in half.

Seed and remove the ribs from 1 jalapeno pepper, then finely chop.  (don't worry about the beans having any heat - there will be NO heat).

Finely chop 2  cloves of garlic.

Add the beans, onion, pepper, and garlic to the slow cooker.

Now add 3/4 teaspoon of salt.

 Add 1/2 teaspoon of black pepper.

Add 1/4 teaspoon of cumin.

Add 6 cups of water.

Give everything a good stir.  Cover the slow cooker, turn on high and let the beans cook for 8 hours.

This is a good recipe to do overnight, or while you are at work.  Just start it and forget it.

OK - it's been 8 hours - and see how the beans are nice and plump!  At this point you would have a delicious bean soup.

If you wanted your beans to have some heat, now is when you would add some red pepper flakes or another chopped jalapeno pepper (I don't, I leave that out). You can season to taste with more salt.

Remove the onion and discard.

Pour off the excess liquid.  Notice that there is only 2 cups left!  The beans have absorbed the other 4 cups of water.   Don't throw this down the sink just yet.  You may need to add a tiny bit back into the beans (if they are too dry).

 Now using a potato masher, mash the beans.

And just like that you have made refried beans !!

I like to top mine with a little Mexican style cheese.

A bean and cheese burrito - yummy!
Beans and rice - super easy.

And they taste just like what you would buy at the store.

And the best part - there's NO fat in the homemade version, and it was only 1/3 the cost of store bought, (makes it taste even better!).

Leftovers store well in the refrigerator, covered.

I put my leftovers in a plastic zipper bag, (labeled with the date).  Then when I want quick refried beans, I just defrost, while my Spanish rice is cooking.

Enjoy!