Monday, August 25, 2008

Crock Pot Refried Beans

RECIPE from a year of crockpotting, click
Popped beans in the crock pot this am around 8:30 had yummy soft beans at around 6:00 Turned out great!I will do this again, It was sooo much easier than watching a pot of boiling beans for hours :D Hubby is taking beans and biscuits for lunch tomorrow Uh Ohhh.. this could turn out bad ROTFL

Crockpot refried beans
I didnt smash mine so they are basically just beans not refried

--2 cups of dried pinto beans that have been picked through to get all the broken and funky-looking pieces taken out

--1 1/2 yellow onions
--1 1/2 red onions
--10 whole garlic cloves
--2 tsp cumin
--1 tsp coriander

The Directions.

You will need to soak the beans overnight. Not only will this soften them better, but it will help release the gas.
Rinse the beans well in a colander, and dump into the crockpot. Add enough water so the beans are fully immersed, with an two to three inches of water on top. Put the lid on your crockpot. Do not turn on.
Let them soak.

In the morning, drain and rinse the beans under cold running water.

Put them back in the crockpot with enough clean water to cover the beans with about an inch of water.

Stir in the cumin and coriander.

Peel and cut the onions in half, and put them in the crockpot. Peel all of the garlic, but toss them in whole.

Cover the crock and cook on low for 8-10 hours, or until the beans are tender.

I cooked ours for exactly 9 hours. The were soft, and some of the beans had split.

Fish out the onion and the garlic cloves. If you want to keep some of the garlic in for flavor, you may. It's your choice. If the beans are soft and you still have a bit of liquid left, carefully drain it, saving a little to help with the smooshing and for added flavor.

Using a potato smasher, or hand mixer, mash the beans.


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