homemade refried beans
Rebecca Valencia says that her children love these homemade refried beans. If you like spicy food, add cumin or jalapeños to the saucepan.
1/2 lb. dry pinto beans
1/2 cup of kidney beans
1 handful of Navy beans (or Great Northern beans or other white beans)
1 – 2 Tbs. olive oil
1. Pour the beans into a crockpot and fill to the top with water. Cook on low for about 9 hours or on high for 5 or 6 hours. When the beans are tender, add salt to taste. Pour the bean broth into a bowl and set aside.
2. Pour the beans into the blender. Gradually add the bean broth and puree the beans. Don’t add too much water-the beans will be soupy instead of thick and creamy.
3. Heat olive oil in a large saucepan. Add the pureed beans and cook until heated through. Serve with your favorite Central or South American dishes, or refrigerate and reheat for a later meal.