Refried Beans recipe - Pinto Beans

[dem in texas]

18. Slow cooker method

Before you go to bed (around 11:30) rinse a pound of dry pintos in hot water. Put in the slow cooker pot with 2 or 3 whole cloves garlic, one small onion, rough chopped, and a small piece of ham shank or ham hock. Put enough water so it is about over the beans by about 2 or 3 inches. Put on to cook on the low heat setting, put the lid on and go to bed. Next morning you will perfectly cooked pintos.

Remove the whole garlic cloves, the onion and discard. Take out the ham meat, remove any bones. You can chop the meat and put back in the pot. Add salt to taste while beans are still hot. You can go right to making refried beans now but I like to have my beans that I use for refries to stand in the fridge a day or so to develop more flavor. We use eat some the beans on the day they were cooked and save the rest for making refries.

When ready to make refried beans, heat some oil (1 o2 tablespoons) in a heavy skillet. When hot, add the beans and mash and cook until a creamy consistency is reached. If dry, add a little water. Correct the seasoning, a pinch of Gebhardts chili powder is good.

If you to want a good table presentation, spray a low baking dish with Pam, put in the refried beans and top with grated longhorn cheddar cheese. Put in hot oven (about 400) until cheese melts - about 5 minutes. You can leave in skillet, sprinkle cheese on top, cover for a few minutes to melt the cheese.

If I don't have leftover pinto beans, I open a can of refried beans, still brown in the skillet, usually add a little garlic powder or finely chopped garlic. Sometimes throw some chopped green chilies.

I like refried black beans and I use the canned type, but flavor them up, so good with fried plantains!