I love to have refried beans on hand. You never know when a party will break out or the desire for a Mexican meal. They go together well with so many proteins, vegetables and grains. Your options are only limited to your imagination. So imagine how you’ll use them!
1 bag dried organic pinto beans
9 cups of filtered water for soaking only
4 cups Stock- vegetable or chicken
1 onion diced
2 cloves of garlic diced
Ancho chili pepper (use your favorite chili powder) or a whole Cascabel dried pepper from Penzey’s 11,000 heat units (remove before serving)
2 tsp Ground Cumin
1 tsp Epazote
1 bay leaf
2 tsp cilantro
Sea salt and pepper to taste
Rinse and sort beans. Put into a pot and add water so is twice as high as the beans. Soak overnight or at least 8 hours. Drain
Add soaked beans and other ingredients to crockpot, cook on low 6-8 hours, and keep in mind you should learn your crockpot, everyone is different.
When done mash beans. Remove bay leaf first. There are a few ways you can do this. You can use a fork or a potato masker to have a chunky end dish. You can use your blender or food processor for a smoother texture. I like to use a hand blender right into the pot. Whatever way you choose please be very careful if you are doing this to hot beans. They will splatter and burn you. Always taste before serving.
You can also set some aside and freeze.
Chipotle Refried Beans– add 1-2 tsp chipotle pepper powder or 1-2 chipotle in adobo peppers chopped (spicy!)
Lime Refried Beans – add the zest of 1 Lime in last hour of cooking
Salsa Refried Beans– add 1 can Diced fire roasted tomatoes and 1 can diced green chilies
Bacon Refried Beans– add 4 slices of bacon to pot so the fat renders. Add in onions at this point and brown. You can either dice the bacon and keep in pot or just take out. Then add all to the crockpot and keep going.
Black Refried Beans– substitute black beans for pinto beans
Jalapeno Refried Beans– add 2-3 diced jalapeno peppers (remove seeds to keep heat down or leave the seeds for a really spicy dish) In a pinch add 2 tsp dried jalapenos from Penzey’s.
Burn your mouth refried beans– use Chili Piquin 140,000 heat units each, add 1 to pot, do not touch peppers.
Dried Bean Guide
1/3 cup dry beans = 1 cup cooked beans
1/2 cup dry beans = 1 1/2 cups cooked beans
2/3 cup dry beans = 2 cup cooked beans
1 cup dry beans = 3 cups cooked beans
2 cups (1 pound) dry beans = 6 cups cooked beans