Refried Beans a.k.a. Smashed Pintos

This is more a method than a recipe.  You can easily adjust the seasonings to your own liking.  I make refried beans, which by the way aren't really fried at all, to reduce the cost of canned beans.  In the store, you can find a can of refried beans for about $1.  Sometimes you can get them on sale for $.50 a can.  I find making them at home is cheaper and better for you.  These are vegetarian and I don't add any extra oil or fat.  A 2 lb bag of pintos cost about $2.00.  I can easily get 6-8 meals out of a 2 lb bag of dried beans.  

Refried Beans a.k.a. Smashed Pintos
2 lb bag pinto beans
water
salt
pepper
chili powder
ground cumin
garlic powder
onion powder
dried cilantro
drop or two of hot sauce (like Texas Pete or Louisiana Hot)
juice of half a lemon or lime

1.  Rinse, drain and sort through a bag of pinto beans.  Sometimes you'll find rocks and other debris which needs to be removed so you don't break your teeth.  Soak them overnight in a large bowl.
2.  Drain the water from the overnight soaking.  Add the pinto beans to a large slow cooker.  Pour in enough water to cover the beans with about 2" of water over the top of the beans.  Cook on low 6-8 hours or overnight.

3.  Turn off the slow cooker.  The water will look dirty and the beans should be mushy.  Pour off the water and return beans back to the slow cooker crock. 

 

Add your seasonings.  I find adding about 1 teaspoon salt and chili powder and then 1/2 teaspoon of the other spices is pretty flavorful.

4.  Mash the beans using a potato masher.  You can choose to mash them to smithereens or you can leave some beans whole.  It's whatever you like.

5.  Squeeze the juice of the lemon or lime.  (I prefer lime, but only had lemons in the fridge.)  Stir well.

6.  Divide the mixture into 4 equal parts and ladle up the beans into freezer storage baggies.  Label and freeze.

When you're ready to eat, thaw in the fridge overnight or nuke in the microwave for a minute or so until soft enough to use.

Yum!