This is perhaps the most used recipe in our house. I make a huge pot of these beans at least every other week, if not more. We eat it throughout the week and it never gets old. It is also the recipe that requires the least effort (about two minutes of prep total). It only takes slightly more effort than opening a can of refried beans, but tastes infinitely better. It also ends up being fat free! And if you are wondering how to get enough protein in your diet without meat, you need look no further than beans. I LOVE BEANS! And they love me, and like that little black dress in your closet, they go with everything! This recipe makes a lot, so feel free to half it!
Refried beans
1 onion peeled and halved
2 lbs of dry pinto beans (no need to rinse or sort or soak)
1 jalapeno, halved
2 TBSP minced garlic
1 tsp cumin
1 TBSP chili powder
9 cups chicken broth (or 9 cups water with 9 chicken flavored bouillion cubes)
3 cups water
Directions:
Basically, dump everything into a crockpot and cook on high for about 6-8 hours and then puree with an immersion blender (onion, jalapeno, and all). You can add more water if needed. Easy, right?
This looks awesome I am going to have to make these asap!! Thanks for sharing.
ReplyDeleteRachael! I'm also emailing these questions, not sure which one will reach you first. Being preggo, my body decided I want to eat this NOW. So, is the jalapeno from the produce section? I've never bought a jalapeno before. Or from a jar, and if a jar, where do you find it? Does it matter what kind of onion you use? I have the yellow sweet kind at home. If using the jarred kind of garlic, is it still 2 TBSP? THANKS! Can't wait to try it!
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