Refried beans are a great and easy way to use up those food
storage pinto beans. They can be really easy to make, just plan ahead
and put them in the slow cooker in the morning.
Tip:
The way the beans are cooked affects how gassy they can be. By cooking them longer, discarding the cooking water and draining them, you minimize the gassy effects. We have found bean flour beans to be very fast but very, very gassy because they are cooked for such a short amount of time.
Most Delicious:
Slow Cooker Refried Beans with Bacon
Fix-it and Forget It
2 cups dried red or pinto beans
6 cups water
2 garlic cloves, minced
1 large tomato, peeled seeded, and chopped, or 1 pint tomato juice, or 1 14 oz can diced tomatoes (I like to get diced tomatoes with roasted onions & garlic)
1 tsp salt
½ lb bacon (I often just use a 3 or 4 slices)
Shredded cheese
1. Combine beans, water, garlic, and salt in slow cooker.
2. Cover, cook on high 5 hours, stirring occasionally. When the beans become soft, drain off some liquid.
3. When the beans are done, brown bacon in skillet. Remove bacon from skillet but keep as much bacon grease in the skillet as possible. Break bacon into pieces
4. Mash or puree beans with half of the bacon pieces and tomato. Fry the mashed bean mixture in the remaining bacon drippings. Add more salt to taste.
5. To serve, sprinkle the remaining bacon and shredded cheese on top of beans.
Delicious and Really Easy:
1. Cook beans in a slow cooker.
2. When beans are cooked, drain off some excess water.
3. Dump some Mexican Style shredded cheese in the slow cooker and beat the beans with a hand mixer.
Fast:
1. Put beans through your flour mill to create bean flour. Mix flour with water for desired consistency over stove until warm, about five minutes.
Easiest:
Buy them canned. Not bad, and really easy.
Tip:
The way the beans are cooked affects how gassy they can be. By cooking them longer, discarding the cooking water and draining them, you minimize the gassy effects. We have found bean flour beans to be very fast but very, very gassy because they are cooked for such a short amount of time.
Most Delicious:
Slow Cooker Refried Beans with Bacon
Fix-it and Forget It
2 cups dried red or pinto beans
6 cups water
2 garlic cloves, minced
1 large tomato, peeled seeded, and chopped, or 1 pint tomato juice, or 1 14 oz can diced tomatoes (I like to get diced tomatoes with roasted onions & garlic)
1 tsp salt
½ lb bacon (I often just use a 3 or 4 slices)
Shredded cheese
1. Combine beans, water, garlic, and salt in slow cooker.
2. Cover, cook on high 5 hours, stirring occasionally. When the beans become soft, drain off some liquid.
3. When the beans are done, brown bacon in skillet. Remove bacon from skillet but keep as much bacon grease in the skillet as possible. Break bacon into pieces
4. Mash or puree beans with half of the bacon pieces and tomato. Fry the mashed bean mixture in the remaining bacon drippings. Add more salt to taste.
5. To serve, sprinkle the remaining bacon and shredded cheese on top of beans.
Delicious and Really Easy:
1. Cook beans in a slow cooker.
2. When beans are cooked, drain off some excess water.
3. Dump some Mexican Style shredded cheese in the slow cooker and beat the beans with a hand mixer.
Fast:
1. Put beans through your flour mill to create bean flour. Mix flour with water for desired consistency over stove until warm, about five minutes.
Easiest:
Buy them canned. Not bad, and really easy.
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