Homemade Fat-Free Refried Beans
My little family has refried beans in a few different dishes and I decided to try to make our own from our dried pinto beans. We really like the flavor of this recipe, which we found on the blog, Near to Nothing. These are made in the crock pot, so it is pretty easy.
2 lb. dry pinto beans (about 5 C)
1/2-3/4 large onion, roughly chopped
8 cloves of garlic, peeled and crushed
3 T cumin
1/2 T dried oregano
12 C water
4 t salt
In a large crock pot, place all ingredients except salt. Cook on high for 5-6 house, until beans are very tender, adding water as needed to keep beans covered. Ladle out 4 C cooking liquid; reserve. Stir in salt. Mash beans with back of spoon or potato masher or in a food processor. Add reserved liquid as needed for proper consistency. Freeze in an air-tight container. Makes about 12 C.
Note: I freeze these in portions for each dinner (3/4 C-2 C) in freezer bags. An easy way to fill the bags is to place them in a cup or mug with the zip closure folded over the edge. I lay them flat in my freezer and then I can stack them. It makes about (14) 3/4 C bags.
2 lb. dry pinto beans (about 5 C)
1/2-3/4 large onion, roughly chopped
8 cloves of garlic, peeled and crushed
3 T cumin
1/2 T dried oregano
12 C water
4 t salt
In a large crock pot, place all ingredients except salt. Cook on high for 5-6 house, until beans are very tender, adding water as needed to keep beans covered. Ladle out 4 C cooking liquid; reserve. Stir in salt. Mash beans with back of spoon or potato masher or in a food processor. Add reserved liquid as needed for proper consistency. Freeze in an air-tight container. Makes about 12 C.
Note: I freeze these in portions for each dinner (3/4 C-2 C) in freezer bags. An easy way to fill the bags is to place them in a cup or mug with the zip closure folded over the edge. I lay them flat in my freezer and then I can stack them. It makes about (14) 3/4 C bags.
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