Refried beans are a Mexican staple, showing up in every burrito and along side most tacos. Don’t go out and buy a can, however. The homemade version is world’s above anything from a can. br
Ingredients
3 cups dry pinto beans
1 onion, diced
4 cups water
4 cups vegetable stock
1 Tbsp. chili powder
2 tsp. cumin
2 tsp. smoked paprika
2 tsp. salt
Directions
Combine all ingredients in a slow cooker. Cook on high for 8 hours. Turn the cooker off and allow the mixture to cool slightly. Transfer it, in batches, to a blender and blend on high until smooth. Top with sour cream, cheese or cilantro.
Makes approximately 2 cups of beans
--Kim Cooper--