Homemade refried beans

A super cheap way to make great beans. This recipe makes about 2 1/2 store bought cans worth and costs a lot less.

Takes 24 hours to make so plan ahead.

1 bag of pinto beans
salt
cilantro (optional)
mexican spices (optional- there is bulk Mexican spice at Winco)
garlic salt (optional)
1/2 onion (optional)
bacon grease or vegetable oil

1. Sort through beans carefully and throw out any bad looking ones or rocks.

2. Put beans in crock pot and cover with water. There should be at least an inch of water over the beans. You won't be using this water for cooking so it doesn't really matter. Just make sure there is enough water for the beans to soak up. If there isn't enough water, the beans will stay hard. Let soak overnight with the lid on. (I like to check before bed and make sure there is enough water. Often I add a little more to be safe.)

3. In the morning, drain the beans and refill with clean water. Again, about an inch over beans.

4. Add spices. I just guess here and add whatever sounds good at the moment. If you need specific amounts, there are some good recipes online.

5. Cook on high until the beans are soft (usually all day).

6.** Use bacon grease (adds a ton of flavor but if you don't have it, vegetable oil is an acceptable alternative) to frying pan and heat. Scoop out beans and water a cup at a time and mash with a potato masher. When pan is too full, spoon out mashed beans into container and continue the process.

7. Serve with sour cream, tomatoes, lettuce, onions, salsa, guacamole in tortillas. They are also really good for nachos.


*You can freeze what you will not eat in a week.

**I have a friend who skips this step. She just mashes them in the crockpot. I've never tried this because I love the way the bacon adds flavor.

Guacamole

The number of avacados that you use depends on how much you like to eat and how many people you are feeding.

Make right before eating.

Avocados- 1 large or 2 small for every two-three people
Fresh Cilantro, finely chopped
Garlic Salt
1/2 Lime

1. Cut avocados, scoop out pit and reserve. Scoop out flesh and put into bowl.
2. With fork, mash the avocado.
3. Add cilantro and garlic salt to taste.
4. Squeeze lime and add juice to guac.
5. Add pits back in to help delay the browning process. (I'm not convinced this works but my Mexican friend swears by it.)