Eric’s birthday was this weekend. I decided to make him some Mexican food, because you can never go wrong with those same 10 ingredients that all Mexican food is made from. (Tortillas, meat, beans, cheese, etc.) I really don’t blame them for not expanding their repertoire. Why mess with perfection? (They really missed the boat on desserts though.)
I made chicken flautas with pico de gallo and avocado cream sauce, horchata, and these beautiful refried beans:
It was heavenly. It was a bit labor intensive, but it was worth it. Everything becomes a little more complicated when you are cooking an elaborate meal but still have to nurse your baby every few hours. I learned that making horchata while nursing an infant results in a lot of rice on the floor.
These refried beans were the easiest part of the meal. You just toss everything in a crock pot, then strain and blend and voila! Magically delicious refried beans. I love that they have a bit of a kick to them from the jalapeno. Happy birthday Eric!
Refried Beans (Slow Cooker)Makes 15 servings adjust servings
- 1 onion, peeled and quartered
- 3 cups dry pinto beans, rinsed (or a mix of pinto and black)
- 1/2 fresh jalapeno pepper, seeded and chopped
- 2 tablespoons minced garlic
- 3 teaspoons salt
- 1 3/4 teaspoons fresh ground black pepper
- 1/8 teaspoon ground cumin
- 9 cups water
- Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. Pour in the water and stir to combine. Cook on high for 8 hours, adding more water as needed. If more than 1 cup of water has evaporated during cooking, then the temperature is too high.
- Once the beans have cooked, strain them, reserving the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency. I used an immersion blender for this step. If you don't have one, use a regular blender. Put them all in if you want it really smooth, or put a portion of the beans into the blender, then mash with the remaining whole beans. Season with additional salt to taste.
by The Food Charlatan