Tuesday, January 1, 2008

Homemade Refried Beans, Crock Pot Style

2 lbs dried pinto beans, rinsed & sorted
24 cups water (12 for soaking, 12 for cooking)
2 tablespoons adobo seasoning
1/2 tablespoon garlic powder
1-2 sweet onion, chopped

Rinse & Sort the Dried Beans. Put the beans in the crock and add the 12 cups of water, it should cover the beans entirely and be about 2-3 inches over them to allow for the beans to expand. Allow the beans to sit, covered, overnight.
I started the beans after dinner one night and they sat until the next morning once the kids were off to school. Drain the beans in the morning and put back into the crock pot. Add 12 more cups of water to the beans and cook on low 10-12 hours.
Once the beans are done (soft enough) to your liking, drain them BUT RESERVE THE COOKING WATER! Mashed the beans by hand with potato masher or a hand mixer.
Add enough cooking water to make the beans to a consistency that you prefer.

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