I suppose these would actually be called unrefried beans and not be considered authentic as there is nothing fried about them but they have become a staple in our home the last several years.
I make up a pound or two of dried pinto beans at a time and turn them into refried beans. I portion what we won’t use that week into plastic containers and store them in the freezer for us to use the next several weeks. Just set a frozen container of refried beans in the refrigerator overnight to defrost and they will be ready to reheat for a quick meal. Things such as bean tostadas or bean and cheese tortillas make an easy lunch or supper in little time. (Perfect for a day crazier than planned or for one of those meals you forgot to buy an important ingredient for.)
If you don’t have dried beans, you can still use the same seasonings on canned beans. It really doesn’t add on any more hands on time to use the dried beans and you’ll be saving yourself money. I highly recommend you give it a try.
Using fresh onion and garlic (and deseeded jalapeno too if you like a kick) in the cooking of the beans is completely optional. If I’m out, I’ll still make up the beans with no seasonings in the cooking liquid and add extra onion and garlic powder when I’m smashing them up.
These beans can also be made on the stove instead of the crock pot. You’ll just want to watch the water level and add more if needed. There are concerns of toxins not being removed from the beans when cooked in the crock pot, but I’ve found that on high my pot gets the beans up to a full boil. If yours doesn’t, you can boil them on the stove for 10 minutes and then return to the crock pot to finish cooking.
- 1 pound dried pinto beans
- 1 onion
- 4 cloves garlic
- 1 deseeded jalapeno
- 1 T. cumin
- 2 t. seasoning salt
- Optional, ½-1 teaspoon garlic and onion powder
- Rinse and soak the pinto beans overnight.
- Drain and rinse beans and place in the crock pot and cover with water.
- Add a peeled and quartered onion and peeled and smashed garlic cloves if you are using (and a deseeded jalapeno if you like a little kick).
- Cook on low for 5 hours.
- Turn to high for the last hour to allow beans to come to a boil for at least 10 minutes and finish cooking.
- When beans are tender and falling apart, use a slotted spoon and scoop beans into a bowl. Reserve the cooking liquid.
- Add cumin powder and seasoning salt. Add garlic and onion powder if you didn't use fresh in the cooking process.
- Use a potato masher and stir and mash the bean mixture until it is as smooth as you like. Add some of the reserved cooking liquid to make it as soupy as you like. It will thicken up as it sits at room temperature.
- Cool and separate into storage containers and freeze what you won't use the first week.
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