I’ve been meaning to post this for awhile, but I can’t ever seem to remember to take a picture. Which is why I have no picture accompaniment – but I’ll add one next time I make this. After all, Sarah asked for the recipe.
Let’s start by saying that I love beans in just about any form. I’ve eaten beans nearly every day of my life, which is probably why many of my recipes involve them. I used canned refried beans when cooking them until this last year, though, because it seemed easier. Not tastier, though, if you’re used to the real thing – and when you’re buying the Amy’s brand, they can be pricey.
As with many things I post, this hardly seems post-worthy – but it’s easy, frugal, nourishing, and most of all, flavorful. The spices really should be added to taste, so please adjust as needed or start with smaller amounts and taste as you go. This is really just a guideline as to what flavors should be present.
1 pound dried pinto or black beans (or mix of both – but the black dominates)
Pinch of asafoetida or epazote
¼ cup olive oil
1 small onion, finely diced
4 cloves garlic, minced
2 tbsp ground cumin
1 tsp ground coriander seed
Salt and pepper to taste (I use a lot)
1. Soak beans for 24 hours (or overnight if that’s all the time you have). The next morning, drain soak water, add new water and a pinch of asafoetida or epazote, and cook on low in a crock pot all day until dinner time. Don’t add any of the other seasonings yet – the salt, especially, will slow down cooking time. (You could also cook the beans in a pot on the stove; adjust cook time accordingly.)
2. Heat oil in a large pot or Dutch oven, adding the onions when hot. After onions have softened, add garlic, cumin, and coriander and sauté about two more minutes.
3. Add cooked beans, salt, and pepper. Mash the beans (still in the pot) with a potato masher until they look the way you like them – Husband prefers not to see a lot of whole bean, so we mash quite a bit – and taste for seasoning. I’m always needing to add more salt here.
– Chicken broth could be substituted for the water during the bean cooking step.
– If you opt to cook the beans on the stove instead of the crockpot, just sauté the onions and garlic in a small saucepan then add them in with all the seasonings to the cooked beans. I’ve done this before and it works fine.
– I’ve tried to make this entirely a crockpot thing, but it never seemed to taste as good.
So what’s next?
Well, following my obsession with sprouting, I’d love to come up with a sprouted and refried bean recipe. I don’t imagine it would change much except in the cooking time. So expect that to come soon.
Also, I would like to try making them with lard – the most traditional preparation. I don’t, however, have access to high quality lard (just the hydrogenated stuff at the store – yuck!), and I haven’t yet tried to render it myself.
How do you make refried beans?
Part of the Grocery Cart Challenge Recipe Swap.