Okay, so technically these beans aren’t re-fried. They aren’t even fried once! And by the way, if traditional “re-fried” beans (frijoles refritos) are only fried once, why are they called “re-fried”? So anyway, there is no need to fry these and they come out absolutely delicious with minimal effort.
Start by rinsing 3 cups of dried pinto beans and picking out any yucky beans. Put the rinsed beans in the slow cooker with: 7 cups of chicken stock or broth, 1 medium sized white onion chopped into little pieces, 4 cloves of minced garlic, 3 teaspoons of cumin powder and 1/4 teaspoon of red pepper flakes. Put the slow cooker on low and let them cook for 8 or 9 hours. When the beans are nice and soft and there is just a little liquid left in the pot you can smash them with a potato masher for a lumpy consistency. If you don’t like lumpy, you can use and immersion blender to puree them until smooth. Now it’s time to give them a taste and add the salt and pepper until you are happy, happy, happy!
These are so good! We love to add goodies on top like: cheese, green onions, sour cream, olives…ect. and eat it like a dip.
- 3 cups dried pinto beans - rinsed
- 7 cups chicken stock or broth
- 1 medium white onion chopped into small pieces
- 4 cloves of garlic - minced
- 3 teaspoons cumin powder
- ¼ teaspoon red pepper flakes
- salt and pepper to taste
- Start by rinsing the pinto beans and picking out any yucky beans or stones.
- Put the beans in the slow cooker with the chicken stock, onion, garlic, cumin powder and red pepper flakes.
- Cook on low for 8 or 9 hours.
- When the beans are soft and there is just a little liquid left, smash them with a potato masher until you reach your desired consistency. If you want very smooth beans, use an immersion blender to puree them.
- Give them a taste and add your preferred amount of salt and pepper.
This will make about 12 cups of delicious beans. You can easily freeze them in resealable bags for up to 4 months. When you reheat them from the freezer you may need to add a little water to get them the right consistency.
This recipe was adapted from: Jillian @ Food Folks and Fun