 |
Prep Time: 10 Minutes Cook Time: 300 Minutes |
Ready In: 310 Minutes Servings: 8 |
|
This is the best refried bean recipe I have ever tasted, and we eat alot of mexican food where I'm from. I will NEVER EVER EVER make it any other way again. You'll LOVE it. This recipe comes from the Fix it and Forget It Cookbook, for the crock pot. Ingredients:
2 cups dried red beans or 2 cups dried pinto beans |
6 cups water |
2 garlic cloves, minced |
1 large tomatoes, peeled, seeded, and chopped or 1 pint tomato juice |
1 teaspoon salt |
1/2 lb bacon |
shredded cheese |
Directions:
1. Combine beans, water, garlic, tomato, and salt in slow cooker.
2. Cover. Cook on high 5 hours, stirring occasionally. When the beans become soft, drain off some liquid.
3. While the beans cook, brown bacon in skillet. Drain, reserving drippings. Crumble bacon. Add half of bacon and 3 tablespoons drippings to beans. Stir.
4. Mash or puree beans with a food processor. 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.
6. VARIATIONS:.
7. Instead of draining off liquid, add 1/3 cup dry minute rice and continue cooking about 20 minutes. Add a dash of hot sauce and a dollop of sour cream to individual servings.
8. Instead of frying the mashed bean mixture, place several spoonfuls on flour tortillas; roll up, and serve.
|
|