tag:blogger.com,1999:blog-8456571623523163229.post6237289693677711244..comments2024-02-22T02:49:20.678-08:00Comments on Amazon in the Kitchen: Meal Plan #10...still simple...Noellehttp://www.blogger.com/profile/04608691697250294044noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-8456571623523163229.post-73051034458318886912011-03-23T09:48:05.711-07:002011-03-23T09:48:05.711-07:00Thanks for the recipe. I will have to give it a tr...Thanks for the recipe. I will have to give it a try. I've been resisting buying dry pinto beans because I'm in mourning; my dad used to grow them, and I would get them straight from the field. But he's retired now, and there will be no more homegrown pinto beans. I just used the last of them a few weeks ago. Once I'm over that, I will aim for the slow cooker version.Noellehttps://www.blogger.com/profile/04608691697250294044noreply@blogger.comtag:blogger.com,1999:blog-8456571623523163229.post-11943558373140647642011-03-21T18:53:29.465-07:002011-03-21T18:53:29.465-07:00Re: bean burritos. I've discovered that it'...Re: bean burritos. I've discovered that it's so handy to have refried beans in the freezer. I make this recipe almost every month and freeze in two cup portions for burritos, etc. It's incredibly easy...toss everything in the slow cooker overnight and you're almost done. I use less salt than the recipe calls for.<br /><br />Refried Beans Without the Refry<br />--------------------------------------------------------------------------------<br /><br />Recipe By: can't remember which website<br />Serving Size: 12<br /><br />Ingredients:<br /><br />1 onion, peeled and halved<br />3 cups dry pinto beans, rinsed<br />1/2 fresh jalapeno pepper, seeded and<br />chopped<br />2 tablespoons minced garlic<br />3 teaspoons salt<br />1 3/4 teaspoons fresh ground black<br />pepper<br />1/8 teaspoon ground cumin, optional<br />7 cups water<br /><br />Directions:<br /><br />1. Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. Pour in the water and stir to combine. Cook on High for 8 hours, adding more water as needed. Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.<br />2. Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.lisahttps://www.blogger.com/profile/14238349537580458783noreply@blogger.com