Mexican Refried Beans
Easy Mexican food recipes can be a fun way to end or even start your day. Experiment with the Mexican Refried Beans. They are yummy, take very little time to make and require just a little imagination. Enjoy!
Notes
- These are great in burritos, I like to scramble some eggs with green peppers, mushrooms and onions, then serve the beans and eggs together as huevos rancheros.
- They also work well served with tortilla chips for scooping, with melted cheese (Monterey Jack or cheddar), lettuce, tomato and sour cream layered over the beans.
Cooking Time4 hr
Cooking MethodSlow Cooker
Ingredients
- 1 pound dried pinto beans
- 1/2 pound black beans, dried
- 3 to 4 yellow onions, cut into 1/2-inch pieces
- 1 1/2 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 1/2 teaspoon cracked or ground black pepper
- 1/4 teaspoon ground hot cayenne pepper
- 1 jar (12-16-ounce) salsa, hotness according to your preference
- 1 can (6-8-ounce) tomato sauce
Instructions
- Simmer the beans in 1-2 quarts of water for 30 minutes (either in your slow cooker on high or in another pot on the stove), then drain the water and rinse the beans.
- Add to the beans the onion, cumin, cinnamon, peppers, salsa and tomato sauce.
- Add a little water if needed and cook overnight on auto-shift setting or on "low" if your pot doesn't have auto-shift.
- The beans are generally done enough to eat in 3-4 hours, but they can be cooked as long as 12 hours with no harm to them.
- Of course, they will taste better if given time to flavor through.
- If you want to give your beans a refried beans texture and appearance, forget about the bacon grease and frying pan, just get your hands into it and mash them.
