Tuesday, November 29, 2011

November 29: Refried Beans

We lived in Boise for 5 years, while there I taught many cooking classes, one of these classes was on beans. My friend Mary shared this recipe with me during one of these classes. I loved it because you do not have to soak the beans. It is so simple, you just throw everything in a crock pot and let it cook all day and then blend it. It can be used for tostadas, burritos, nachos or any recipe that requires refried beans.
Image result for refried beans

4 c pinto beans
1 lg can tomato sauce or whole tomatoes
1 onion, chopped or dried onion equivalent
2 sm dry red chilies or 2 tsp dry chilies, opt
4 TB chili powder
4 garlic cloves or garlic powder
2 tsp salt
2 TB brown sugar
Wash and check beans for rocks. Put in crock pot and completely cover with water. Add remaining ingredients. Cook 8 hours. Add water as needed. When the beans are tender, mash them right in crock pot with a potato masher or hand blender, or leave whole.