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Betsy

Mexican "Refried" Beans -- Jill's Crockpot Recipe

Recipe By : jmni@midway.uchicago.edu
Serving Size : 1 Preparation Time :0:00
Categories : Beans Mexican

1 Pound dried pinto beans
1/2 Pound dried black beans
3 (or 4) onions, cut 1-inch (or smaller)
1 1/2 Tsp. ground cumin
1 Tsp. ground cinnamon
1/2 Tsp. cracked or ground black pepper
1/4 Tsp. ground hot cayenne pepper

Instead of soaking the beans to break down the carbo's that make the eater
socially unacceptable, simmer the beans in 1-2 quarts of water for 30
minutes
(either in your crock pot on 'high' or in another pot on the stove), then
drain the water & rinse the beans. The beans should have expanded and
softened slightly

Add to the beans the last 5 ingredients.

I also like to add:

1 jar (12-16 oz.) salsa, hotness according to your preference
1 can tomato sauce

Add a little water if needed (beans should be sloppy but not soupy at this
stage), and cook overnight on "auto-shift" setting or on "low" if your pot
doesn't have "auto-shift"

The beans are generally done enough to eat in 3-4 hours, but they can be
cooked as long as 12 hours with no harm to them. Of course, they will
taste better if given time to flavor through.

If you want to give your beans a "refried beans" texture and appearance,
forget about the bacon grease and frying pan -- just get your hands into
it (when it cools down) & squish them up! (Don't use a food processor.)

These are great in burritos -- I like to scramble some eggs with green
peppers, mushrooms and onions, then serve the beans and eggs together as
"huevos rancheros." They also work well served with tortilla chips for
scooping, with melted cheese (monterray jack or cheddar),lettuce, tomato
and sour cream layered over the beans.

8-10 servings. Note that leftovers freeze well.