These homemade refried beans are easy and freezer friendly. Great for making a large batch for side dish, burritos, tacos and more.
Ingredients
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
Instructions
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 around 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 the beans are tender and falling apart use a slotted spoon and scoop beans, onions, and garlic 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 or if you need a little extra flavor.
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.
Notes
You can also cook the beans on the stove top for several hours until tender and falling apart.
If you don't have time to soak the beans the night before, simply increase the cooking time.
Recipe by From This Kitchen Table at https://www.fromthiskitchentable.com/refried-beans/