I love making homemade anything! Frosting, pasta sauces, salad dressing, you name it! So why not homemade refried beans, right? Exactly! I have tried other recipes in the past. But none have ever tasted quite like this. There's no need to buy canned refried beans again! This recipe makes several servings. (I'd say 2-3 meals worth.) Simply divide up the pot and freeze in separate containers. Make sure to check my notes at the bottom of this post for an alternative cooking method. One pot of beans, two different ways. Enjoy!
1 sweet onion (halved but not chopped)
3 cups DRY pinto beans (rinsed and sorted)
2 tsp salt
1 tsp black pepper
3 tsp chili powder
1 tsp cumin
5 slices of crisp bacon (crumbled)
2 Tbsp bacon drippings (*optional)
1 jalapeno pepper (halved and seeded)
10 cups of water (plus 2 more cups later in cooking process)
Put all ingredients in your slow cooker (crock pot) and cook on high for 8-10 hours. Drain but reserve the liquid. Put drained beans, along with the onion, peppers, and bacon, in to food processor and puree, adding just enough of the reserved liquid to make the beans the right consistency. Keep warm in your slow cooker until ready to serve. Freeze leftovers.
LESLIE'S NOTES: There's no need to soak the beans overnight for the slow cooker method. But do check your beans about 5-6 hours in to the cooking time to see if you need to add more water. Leave the jalapeno out if you don't like them. But keep in mind, the heat completely cooks out and leaves behind a really nice flavor.
Stove top method: Place beans in a large stock pot. Cover with water and soak over night. Drain and rinse the beans. Place beans and all other ingredients back in the stock pot and add about 2-3 quarts of water. Bring to a boil; reduce heat. Simmer, covered, for 2 1/2- 3 hours or until beans are very tender. Proceed with directions as listed above.
Adapted from a recipe at: Colleen's Recipes