Refried beans are great to have on hand in the fridge and can be used as a side dish, in burritos or as a simple meal with rice and corn or veggies.
Servings: 6cups / 1.5 liters
Author: Mary Gillespie
2-1/2cups/ 625 ml uncooked pinto beans
1onion, finely chopped (about 1 cup / 250 ml)
1tablespoon/ 15 ml cumin
2teaspoons/ 10 ml chili powderoptional
1tablespoon/ 15 ml dried oregano
1teaspoon/ 5 ml salt
1/2teaspoon/ 2.5 ml ground pepper
4cups/ 1 liter vegetable stock
1tablespoon/ 15 ml lime juice
Place beans and garlic in a large saucepan and cover with cold water. Bring beans to a boil over high heat, then reduce heat to medium-high and boil, uncovered, for 10 minutes.
Drain beans and place in 4-qt / 4 liter slow cooker. Add onion, cumin, chili powder (if using), oregano, salt, pepper and vegetable stock. Stir to combine.
Place lid on slow cooker and turn to high. Cook on high for one hour, then reduce heat to low and cook for 3-4 hours. (Or start on slow and cook for 5-6 hours.) To test if beans are cooked, mush one bean with the back of a spoon. It should mash easily and the center should be smooth without any dry bits. The cooking time can vary depending on your model of slow cooker and the age of the beans. Older beans generally take longer to cook.
When beans are cooked, mash with a potato masher until the beans have a texture you like. If you prefer a very smooth mash, you can whizz them in the food processor or blend them with an immersion blender.)
Stir lime juice into mashed beans. Serve, use in a recipe, or store in fridge for up to 4 days.