Sunday, May 8, 2011

Refried Beans

Is there any possible way to make refried beans look appealing in a picture?
Well even though the picture doesn't look too appealing, these beans are fantastic!
So much better then canned refried beans. If you have the time to make them it is well worth the effort. 
We used them for those homemade freezer burritos I make for Dave's lunch, and we made them the other day for Cinco De Mayo. 
This last time we made them we improved a little on the seasonings and they were turn out so good!

Refried Beans

1 cup dry pinto beans
3 cups cold water
1/2 tsp. chili powder
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. salt
pepper to taste
1 4 oz. can diced chilies

Cover beans with cold water and let stand overnight (6-8 hours).
Drain beans, rinse them. In crock pot add soaked beans, cover with clean water (1 inch more then beans). Cook 8 hours, add powders, salt, pepper and chilies, add more to taste. Smash, serve. 

(I cooked the beans on high, just keep an eye on them. The water will soak up, and you might have to add a little more if the beans aren't done cooking. If you do add water, just drain them before you mash them. I mashed mine in my Kitchen Aid mixer.)

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