This recipe can be a warm and spicy addition to many variations of Spanish dinner ideas. It can be served as a party appetizer with chips or side dish for a large number of people. After a quick half-hour soak of the beans, simply combine all of the ingredients in a crock pot and let your crock do the work for you.
RecipeSavants.comThis recipe can be a warm and spicy addition to many variations of Spanish dinner ideas. It can be served as a party appetizer with chips or side dish for a large number of people. After a quick half-hour soak of the beans, simply combine all of the ingredients in a crock pot and let your crock do the work for you. Smart Recipes, Vegetarian Recipes, Grains Recipes, RecipesGrainsVegetarianSlow Cooked Refried BeansPT5H15MServes 9
Ingredients:
1 Pound Dry Pinto Beans1 Medium Jalapeno1 Medium Onion1 Tablespoon Garlic0.5 Teaspoon Chili Powder0.5 Teaspoon Cumin0.125 Teaspoon Cracked Black Pepper1 Tablespoon SaltIn a slow cooker, place jalapeno, onion, garlic, chili powder, cumin, black pepper and beans along with 6 cups of water. Stir to distribute the seasoning evenly, cover, set on HIGH and cook for 4 to 5 hours. When cooked through, drain beans in a colander placed over a bowl reserving the cooking liquid. Mash beans, add back some of the reserved liquid to thin curry in texture. Season with salt now and serve warm.
Here is a quick & delicious way to jazz up canned pinto beans into savory refried beans. My version is a creamy delight highlighted with Mexican-style herbs & spices. Serve refried beans as a tasty side or layer it on tacos, burritos or other Mexican specialties you make.
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