Not-so Refried Beans
Recipe from Idea from http://allrecipes.com/recipe/refried-beans-without-the-refry/

Like many of the recipes on here, this is a good start to the concept, but you're going to have to taste-and-reflavor to your desires. I like mine to have a lot of cumin and salt. Serve with chips, or on tacos, or just spoon it right into the pie-hole. I've seen some recipes that add bacon and/or lard and/or bacon fat. I bet that's good too, but I like mine just fine and I only use one cooking vessel.
1.5 C beans, pinto (I usually do 50/50 pinto/black beans, but you can do 3C of one or the other)
1.5 C beans, black
9 C water
2 onions (quartered)
5 clove garlic (...or more, as desired)
1 pepper, jalapeno (this might be too much for spice-haters, cut to 1/2 or less)
1.5 Tbsp salt
2 tsp paprika
2 tsp cumin (... or more)


Instructions

  1. Throw all ingredients into a crockpot (slow cooker). You don't need to chop up the garlic or onions or the pepper - you'll blend everything together in the end.

  2. Cover and cook on high 8 hours.

  3. When done, use a ladle to get a lot of the juice out - you want to do enough of it to make it annoying to try and get more juices out with your ladle, but not impossible. You can put some back in later, but you can't take any out once you blend it.

  4. Optionally, pull out the jalapeno, depending on your spiciness preference.

  5. Blend everything together with an immersion blender, or, if you don't have one, you can try a normal blender or a potato masher. I like mine maybe 3/4 of the way toward smooth on the whole beans -> paste scale.

Tags: Fall Harvest, Latin American, Slow Cooker, Vegan, Vegetarian