Crockpot Refried Beans (You can freeze)

It is no secret that I love Mexican food! Refried beans are a staple in many Mexican dishes, and I don't know about you, but refried beans from the can remind a little too much of cat food! Today I am going to share with you a thrifty, easy and oh so tasty alternative to refried beans in a can!  Did I mention my favorite part?  This dish freezes great, I freeze these in quart size bags, so we have just enough for a meal!

Freezer Refried Beans

Adapted from: Jenny Ahlstrom Stranger; Fabulous Freezer Meals

Yield: 10 cups

Ingredients:

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

Instructions:

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!

 I like to LINK to these great parties!