Inspired by this Re-fried Beans recipe (thanks Kate for the recommendation), I tweaked it for my family's tastes preferences and available (less expensive) spices.
- 3 cups dry pinto beans, rinsed
- 1 onion, peeled and quartered
- 2 fresh garlic cloves, peeled and quartered
- 1 tablespoon salt
- 1 1/2 teaspoons fresh ground black pepper
- 1 teaspoon ground cumin
- 1 teaspoon cayenne power
- 1/2 tsp of chili powder (optional)
- 4 cups water
- Soak beans overnight in plenty of water.*
- Soften the beans by boiling for 10 minutes (or according to package directions) and drain.
- Place the onion, boiled beans, garlic, salt, pepper, cumin and cayenne into a slow cooker. Pour in the water and stir to combine.
- Cook on High for 4 to 6 hours, adding more water as needed. Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.
- After cooking remove some water. Smash the beans with a potato masher. Add water back as necessary for desired consistency.
- *To skip soaking process by increasing water to 9 cups and cook for an additional 2 to 4 hours on HIGH.
- **For smaller batch use 2 cups beans and 3 cups water. You can also cut back a little on the spices.
A 14 ounce (435 gram) tin (can) of refried beans here costs about £1.35 each (or more). This recipe provides about four tins worth of refried beans and only costs me about £1.18 for the entire batch. Huge savings! And my family loves these beans even better than the store bought.
We use about 1/4 of the batch on the day I make it. I put two jars in the freezer and leave one jar in the refrigerator for use throughout the week.
Check out more money-saving ideas at Life as Mom.