Laura Lawrence- Northern Michigan Homesteader
We love using these Refried Beans in so many recipes including Tostadas, Carnita's, Taco's, Enchiladas, Nachos, Black Bean Burritos, Quesadillas and the list goes on. It's a great way to stretch the budget especially with meat prices being outta control, can I get an amen? This year we will be planting pinto beans to have even more Freedom in Food!! See the video below on why growing "Dry Beans" is important.
Ingredients:
2 pounds dried beans (pinto for traditional refried beans or add in black beans)*
2 Onions Chopped *
1 Jalapeno (Fresh or frozen this is optional)*
3 Garlic Cloves chopped *
4 Bay Leaves
1 Tablespoon ground cumin
2 Teaspoons oregano
2 Teaspoons Salt
12 Cups mix of Broth and or Water*
Directions:
1. Rinse dried beans
2. Add to crock pot along with onions and garlic
3. Sprinkle on cumin, oregano, salt & bay leaves
4. Add Broth and or water and stir. Note: You’ll add taste and nutrition if you use just broth (learn how to make chicken bone broth here). Start by using 8 cups you may need to add in more later.
5. Turn on high for 2 hours and reduce to low for about 6 hours or until done.
6. Make sure to keep an eye on the beans if they need more liquid, they should for most of the time be submerged in the liquid.
7. Test to see if the beans are done by taking a fork and smashing along the wall or remove and taste.
8. If done remove the Bay Leaves then use your Immersion Blender to blend the beans until desired consistency.
9. Use that night or allow to cool and place into freezer save jars, make sure to leave headspace to allow for expansion when it freezes (usually 2 inches)
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