Lately, we've taken to making our own 'refried' beans. They are delicious!
The girls and I are big bean eaters, and we agree that they are just as good as beans you would get at a Mexican restaurant. And the aroma that fills our house while they are cooking....mmmm....
Here's what we do:
- Soak 2 lbs of pinto beans over night.
- Rinse beans and put in crock pot.
- Add one chopped onion, 1 tsp pepper, 2 tsp cumin, 2 tbsp salt, 4 tbsp minced garlic.
- Add 5 cups of hot water.
- Cover crock pot and put on high for 4 hours. Cook an additional 2 hours on low.
- Mash with potato masher.
- Divide into containers and store in fridge for up to two weeks.
Enjoy!
