Post by Loupy on Dec 11, 2012 12:37:35 GMT -7
Slow Cooker Refried Beans
debbidoesdinnerhealthy.blogspot.com/
Adapted from Veronica's Cornucopia
Ingredients:
3 cups dry pinto beans, rinsed
1 medium onion, diced
2 tbsp. garlic, minced
1 tbsp. salt
1 tsp. pepper
2 tsp. ground cumin, divided
9 cups of water
Salsa (optional)
Instructions:
Put all the ingredients in a slow cooker, using only 1 tsp. of the cumin.
Cook on high for about 8 hours.
After they are done, drain all the liquid out into a bowl.
Set the liquid aside, don't throw it away.
Mash beans and add reserved liquid, a bit at a time, to desired consistency.
They will thicken over time so add more liquid than you think you need, making them almost a little runny.
Stir in the remaining teaspoon of cumin and serve.
I like to add some salsa to my beans to spice them up a bit.
It's completely up to you though.
debbidoesdinnerhealthy.blogspot.com/
Adapted from Veronica's Cornucopia
Ingredients:
3 cups dry pinto beans, rinsed
1 medium onion, diced
2 tbsp. garlic, minced
1 tbsp. salt
1 tsp. pepper
2 tsp. ground cumin, divided
9 cups of water
Salsa (optional)
Instructions:
Put all the ingredients in a slow cooker, using only 1 tsp. of the cumin.
Cook on high for about 8 hours.
After they are done, drain all the liquid out into a bowl.
Set the liquid aside, don't throw it away.
Mash beans and add reserved liquid, a bit at a time, to desired consistency.
They will thicken over time so add more liquid than you think you need, making them almost a little runny.
Stir in the remaining teaspoon of cumin and serve.
I like to add some salsa to my beans to spice them up a bit.
It's completely up to you though.
