Freezer Refried Beans
Adapted from: Jenny Ahlstrom Stranger; Fabulous Freezer Meals
Yield: 10 cups
2 onions peeled and chopped
6 cups dried pinto beans, rinsed
1 fresh jalapeno pepper, seeded and chopped (optional)
3 TBS minced garlic
1 TBS salt
3 teaspoon fresh ground pepper
½ tsp cumin
14-16 cups water (for more flavor, use half unsalted chicken broth and half water)
salt and pepper to taste
Place onions, rinsed beans, jalapeño, garlic salt, pepper, and cumin in a slow cooker. Pour in water and stir to combine. Cook on HIGH for 8 hours.
Once the beans are cooked beat them in the slow cooker with an electric mixer. For chunkier refried beans you can use a potato masher. Add water as needed to attain desired consistency.
When beans have cooled, add salt and pepper to taste and place in zip top freezer bags, label and freeze.
When ready to serve simply defrost beans!
There you have it a simple recipe, that you can stalk your freezer with!
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