When we first moved to arizona in 1992, I wasn’t the biggest fan of Mexican food. We would go out to a Mexican restaurant occasionally and when we did, I would order a cheese crisp; not even a quesadilla people, a cheese crisp! Oh man…
But, after living here for a few years and being surrounded by fine Mexican food, my appreciation for Mexican cuisine increased dramatically. I’m to the point now where it’s now one of my most favorite types of food ever! I love it!
Being that I am a huge fan of all Mexican food (now), I cook it all the time at home. several of my go-to dinners are Mexican dishes and they are also things that everyone in the house will eat, which is monumental!
One thing I find essential to my Mexican dishes are refried beans, but when we switched to a completely whole diet, refried beans became a little harder. Until I had a lightbulb moment (one of many, ha!) and decided to make them on my own!
Turns out refried style beans are super easy to make, especially this recipe, because the crock-pot does all the hard work! I prep the veggies and stuff while I’m cooking dinner and then throw them in the fridge. Then right before bed, I dump all of the ingredients in the crock-pot. I wake up to ready-to-mash beans! Then it’s just a matter of either mashing them, or processing them in the food processor (for smooth beans) and getting the stored (or eaten)!
- 6 cups of water
- 2 cups dried pinto beans
- 1/2 white or yellow onion roughly chopped
- 2 cloves garlic, chopped
- 1/2 jalapeno, seeded
- 1-1/2 tsp sea salt
- 1/2 tsp pepper
- 1/4 tsp cumin
- Combine all ingredients in crock-pot and cook on high for 8-10 hours.
- Once cooked, pour beans through a strainer to drain and retain 1/2 cup liquid to add back in if necessary.
- Mash beans with a potato masher, adding water as needed for consistency. For smoother consistency, process beans (and water if necessary) until smooth.
- Store in an airtight container or freeze.