I have been crazy for homemade for quite some time. This past week, while buying the hundredth can of refried beans this year, it dawned on me that I could be making these myself. Which turned out to be a great idea because they are easy, incredibly tasty AND a fraction of the cost of canned. I bought the 4 pound bag of dried beans and made a bunch - they freeze well.
Crock Pot Refried Beans
1 pound dried pinto beans, soaked overnight in cold water, rinsed, and drained.
1 medium onion (minced, if you want to keep them in there, or cut into big enough chunks to take them out after cooking. I left them in and you couldn't tell they were there)
3 cloves garlic, minced
2 tsp cumin
1 tsp coriander
1 TBS kosher salt (I would use a little less regular grain salt)
Combine all in the crock pot, add enough water to cover the beans and cook on low for 8 to 10 hours or until the beans are tender. Strain (reserve liquid in case you need to thin the beans a little). Mash beans with a potato masher using reserved liquid to get them to the desired consistency. Enjoy!
While checking out recipes for this (the above is a combination of many) I made a list of things that could be added as well. If you are daring, try a variation!
Enjoy! Go find more Tempt My Tummy recipes at Blessed With Grace!