When you go to a Mexican restaurant - refried beans are the best and it literally completes a meal!
WIth the help of a slow cooker, you can achieve the optimal taste of these magical beans right in your own kitchen!
The slow cooked method really brings the right flavor and texture to these beans :D
- 1 pound dry pinto beans
- 1 large yellow onion, cut in half
- 6 cloves garlic, divided
- 1 jalapeño, seeded and chopped (optional)
- 2 tablespoons apple cider vinegar
- 4 tablespoons vegetable oil
- Kosher salt, to taste
1) Add dried beans to a strainer and rinse. Pick out any shriveled-looking beans or stones.
2) Put beans in a pot and cover with 1 inch of water. Boil for 15 minutes, drain and add to the slow cooker crock. Cover with 2 inches of water and add in onion, 4 cloves garlic and optional jalapeño.
3) Cover and cook on high for 4-6 hours. You want the beans to be soft but not falling apart or mushy.
When beans are ready, reserve 1/2 cup cooking liquid and drain the beans. Add the vinegar to the reserved cooking liquid.
4) Add drained beans to the bowl of a food processor or blender. Pour in half the reserved liquid, pulse a few time until you reach your desired consistency. If needed, add more water to thin out the mixture. (If your food processor is not that big do this in two steps. You don't want to blend too many beans at once.)
5) Mince garlic. In a large skillet heat olive oil. Add in garlic, stir till fragrant. Pour in beans and cook together over medium heat for about 5 minutes.
6) Serve with a spoon or on tortillas.