Thursday, February 28, 2013

Slow Cooker Burrito Beans

This recipe is supposed to mimic refried beans, without having to use the stove. They take quite a long time on high heat, so need to be started very early, or done on low the night before.
  • 3 c dry pinto beans, rinsed
  • 1 small onion, cut in half
  • 5 cl garlic, chopped
  • 1 small jalapeno, seeded and chopped
  • 3 t salt
  • 1 t fresh ground pepper
  • 1 t cumin
  • 9 c water
  1. Place onion, jalapeno, beans, garlic, salt, pepper and cumin in slow cooker. Pour in water and stir to combine.
  2. Cook on high for 8 hours (or start night before on low).
  3. Pull out beans by strainer to serving bowl, leaving liquid in slow cooker. Mash with potato masher, adding liquid as needed for desired consistency.
  4. Serve as filler for burritos. Freeze leftovers.

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