Slow Cooker Refried Beans
Thanks to my friend Kim, I now have a fabulous homemade refried beans recipe, in the menu rotation. We call them "Gilroy Beans" at our house. Why do we call them Gilroy Beans? Well because our friend lives in Gilroy, Ca. If you have never heard of Gilroy it is best know as "The Garlic Capital of the World." It's no joke people! As you drive down the freeway and you are passing the city of Gilroy, you can smell the garlic. It's a fabulous smell to this garlic lover and if you time your visit right, you can attend the famous Gilroy Garlic Festival. The culinary talents of the food venders is off the charts right down to their garlic ice cream.
I totally digress...Here is a recipe where a little bit of garlic goes a long way.
Crock Pot Bean Burritos
Preparation for Whole Beans
Ingredients:
1 bag of Beans, dry
1 clove of Garlic, minced
1 teaspoon of Salt
Water, enough to cover the beans by 1-2 inches
Directions:
Wash beans and place in slow cooker.
Cover beans with an inch or two of water.
Add to pot one freshly minced garlic clove.
Add 1 teaspoon of salt.
Cook for about 8 hours on low.
When water has cooked down some and beans are soft, they are done.
Preparation for Refried Beans
Ingredients:
Beans from the Crock Pot
Reserved "Bean" Water from Crock Pot
Vegetable Oil
Salt
Cilantro (optional)
Directions:
In a frying pan, place enough vegetable oil to cover the bottom of pan.
Allow the oil to heat up but not smoking.
Add whole beans with some reserved "bean" water.
Incorporate the oil, beans and water with a potato masher.
Add salt to taste.
As it cooks, it will thicken. Once thickened to desired consistency, remove from stove and enjoy!
(Tip: Cilantro is really yummy added to this too! and for a little spice, a pinch of red pepper is delicious also).
Freezer Burritos
Assemble the burritos to your liking.
Wrap in freezer wrap.
When reheating the burritos, microwave on high for 30 second intervals.
Enjoy