My Spanish teacher likes to cook. A lot. When she had to transfer classrooms to the old Pre-Kindergarten classroom, I guess it seemed fitting that there was a kitchenette in the classroom. Especially for the students. We’ve had burritos, tostadas, and quesadillas (so far.) It’s a fun class even without the food, but the food adds so much more. And there is nothing more satisfying than walking into a classroom that smells of refried beans. Sounds weird? No. It really shouldn’t. Refried beans are basically the most important invention involving beans since putting them in a can. My father even went to my Spanish teacher to learn how to make refried beans. Then he found this one on the interwebs that worked just as well, and it involved the use of a crock pot. So here it is. Ole!
Recipe Adapted from Simply Scratch
3 cups dried quail beans (or pinto beans if you have them)
1 medium onion, chopped
1 green bell pepper, chopped
1 jalapeno, seeded and chopped
2 tablespoons lard
1/4 teaspoon cumin
1/8 teaspoon chilli powder
8 cups water
2 teaspoons salt
1) In a skillet heat lard on medium heat. Once hot add the chopped onion, bell pepper and jalapeno. Saute for about 8 to 10 minutes until soft and translucent. Add minced garlic and cook for an additional 1 to 2 minutes. Remove pan from heat.
2) Sort through 3 cups of dried pinto beans removing any debris or cracked, gross beans. Add the beans and sautéed vegetables to your slow cooker. Cover with 8 cups of water and cook on high for 6-8 hours, undisturbed.
3) After 6-8 hours, remove and drain the beans with their liquid into a colander set into a large bowl. Transfer the beans to a clean bowl and add a desired amount of the bean liquids back into the bowl with the beans.
4) Using an immersion blender blend the beans until just about smooth season with 2 teaspoons of salt before continuing on. Use a rubber spatula and stir the beans to make sure the salt is throughout.
And also, how do you like the new theme? Just opinion wise… I also tried putting the recipe at the end. I guess so I can force you to go through the pictures before you get to the recipe. Too harsh? Here. Eat your beans. They’ll make everything better.