Friday, March 9, 2012

The Unrefried Beans

Well, what can I's pretty hard to make refried beans look appetizing....

Last weekend while at one of my very favourite quick lunch spots, Que Pasa Mexican Food Store, I picked up a bag of dried pinto beans with the good intention of making my very own homemade refried beans. I've never actually done this before but for years I've been meaning to. I've always loved a good refried bean burrito with melted cheese on top and it's always bothered me that the cans of refried beans in the store are almost always loaded with salt and fat. So since I took today off work as a much needed vacation day I thought I'd dust off the ol' slow cooker and put it to work.

I searched through many online recipes before I stumbled upon the Chef Claude's recipe below. Most recipes called for bacon fat or pork lard, GASP! I searched and I searched until I found one that was healthy sounding and animal fat-free. This recipe was easy as can be and tasted better than any store bought refried bean can I've ever found. Serve in a burrito with tortilla chips or as a bean taco as I did.

Refried Beans
adapted from Refried Beans without the Refry by Chef Claude

2 cups dried pinto beans, rinsed
2 garlic cloves, chopped
1 teaspoon cumin
1 teaspoon chiptle puree
1/2 jalapeño, deseeded and chopped
1 onion, chopped
5-6 cups water (or enough to cover beans well)
salt and pepper to taste

Place all ingredients into a slow cooker for 5-7 hours. Once beans have cooked drain and reserve the water. Puree slow cooker contents adding reserved water (I did not need to add any water) as needed to reach the desired consistency. Add salt and pepper to taste.

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