One Hundred Dollars a Month

I found this recipe on a site called Flowers in His Garden over 2 and a half years ago, and have been making them for my family ever since.  If you’ve ever been to a Mexican restaurant and loved the creamy refried beans they served, well these taste just like them once you toss a little shredded cheese on top.  My favorite part about this recipe is it’s simple.  Just soak the beans overnight, toss everything in the crock pot the next morning {plus a little water} and turn it on. Then just give the mixture a whirl in the blender right before you are ready to serve. This recipe makes about 4 traditional sized cans worth, so there will be plenty leftovers to freeze as well.

Ingredients

3 cups dried pinto beans
1 large onion, chopped
4 tablespoons butter
1 teaspoon salt
water

Directions

Place dried beans in a large and cover with 3 inches of hot water.  Cover and let sit overnight.  In the morning, drain the liquid off the beans, rinse them, then toss them in the slow cooker. Add enough water to cover the beans 1/2 inch.  Add the chopped onion, butter and salt.  Cook on low for 8 hours or high for 5 hours.

When the beans have finished cooking, place 2 – 3 cups of the mixture in a blender {I used a Blentec} and pulse until you reach the consistency you like.  Repeat the process until you have pureed all your beans. Some people like their refried beans super pureed like they serve in Mexican restaurants, and some people prefer them with bits of bean chunks still in them.  It’s totally up to you.

Top with cheese, sour cream, guacamole, or what ever you like.

These homemade refried beans go great with homemade tortillas, and they freeze well too.

Looking for more simple Mexican dishes you can make in your slow cooker?  Check out The Mexican Slow Cooker: Recipes for Mole, Enchiladas, Carnitas, Chile Verde Pork, and More Favorites By Deborah Schneider.  Amazon currently has the book in stock, and it has great reviews.