I definitely love owning a crock pot. (Thanks mom for giving me your old trusty. I still use it!) Today I decided to make my own refried beans since Andrew likes them so well and it is cheaper. You all probably already do your own version but Andrew said it tasted just like the beans in the can so I thought I would share my version:
Ingredients: (feel free to double this)
1 lb. dry pinto beans
8 cups water
1 onion, diced
3 cloves garlic, minced (I used 1-1/2 tsp. garlic powder instead)
1/2 tsp cumin
2 tsp salt (Feel free to use less)
1/2 tsp black pepper
Preparation: Combine all ingredients in a crock pot or slow cooker. Cover and cook on medium-high for 8 hours.
Drain out most of the water. Blend the beans with a Cuisinart hand mixer or mash with a potato masher, adding back in some of the liquid if needed.
My other adventures this week included cooking zucchini, yellow squash, and green bell peppers. And to end this post with a sweet note, I made a small apple crisp for Easter out of my homemade apple pie filling.
2 comments:
Refried beans are musical..I mean..wonderful. Today for lunch I brought a Rubbermaid container full of them, mixed with cheese, sour cream, and taco bell sauce. Now, this morning is just a countdown to chow-time.
I'm so glad all you families like beans, they are so healthy! I always used to make our refried beans, but have gotten lazy and use canned. Alan still likes the homemade ones best. I've been thinking lately about trying meals with just whole grains (brown rice, quinoa, etc.), beans and veggies, and maybe some chicken. Similar to an Indian or Mideastern meal pattern. We'll see.
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