These take a while, because you’ve got to soak them and then leave them cooking in the crockpot all day - but it’s extremely little hand’s-on time. And SOOO worth it!
The night before, you’re going to want to put your beans to soak. Look through them carefully to pull out any little bits of rock or grit that made it into the bag: I pour them from the bag into my hand over a bowl, a few at a time, and then drop them into the bowl and pour some more into my hand. It goes quicker than it sounds!
Cover them with water and set them out of the way.
The next morning, drain the beans in a colander. Put beans and all remaining ingredients into a Crockpot and set to high. Cook 6-8 hours.
Turn off the Crockpot and let the beans cook slightly. I actually ran out of time to take care of mine, so they cooled in the fridge overnight. Use an immersion blender to blend everything in the crockpot together.
This recipe makes enough to use some and freeze some, for me. The beans freeze well!
HOMEMADE REFRIED BEANS
5 C water
4 T Orrington Farms broth base or 6 chicken bouillon cubes
2 T onion powder
3 T minced garlic
1 T ground cumin
The night before, put beans on to soak as described above.
In the morning, drain beans. Put drained beans and the rest of the ingredients in a Crockpot. Set the heat to High and let the beans cook 6-8 hours.
When done, use an immersion blender to blend all ingredients together. Serve hot.
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