Using Your Food Storage: Refried Beans Without the Refry
You should if you know what's good for ya! They are cheap, healthy, filling, tasty and store for a looong time. Go beans! (Said in my best "Hillshire Farms" commercial imitation)
The cheapest, most efficient, and longest lasting way to store beans is dry packed in either a #10 can or in a mylar bag/bucket combo. If you're anything like me, though, you find it far easier to pop open a can of beans than use your dry ones. Well, fret no longer!
The following recipe has been floating around on one of the forums I frequent and has garnered rave reviews. It is originally from All Recipes and is one of the easiest, yummiest ways to use up those dry beans you should be storing. A big plus in my book is that it uses a crockpot, one of my all-time favorite methods of cooking.
I included some helpful comments from Bethany on the bottom. (Waving hi to Bethany!) Check out Bethany's blog while you're at it. She has lots of great recipes there.
Refried Beans without the Refry
1 onion, peeled and halved
3 c. dried pinto beans
1/2 fresh jalapeno, seeded and chopped
2 T. minced garlic
5 t. salt
1 3/4 t. pepper
1/8 t. cumin
9 c. water
Combine all ingredients in crockpot; stir. Cook on high for 8 hours. Strain, reserving liquid. Remove onion halves. Mash beans, adding reserved liquid to desired consistency.
Bethany's Notes: "Use this recipe as a starting point and tweak to your liking. It freezes well. I always double it, but make sure your crockpot is big enough first. There are several options with this dish. Beans - all pinto, half pinto & half black. Jalapenos - none, one, half diced & half intact, all diced. Water - all water, half water & half chicken or veggie broth (use less salt if you add broth!!). Onion - all diced, half diced & half intact. Cumin - as directed or way more. I don't measure the water either. Instead I just make sure the beans are submerged in liquid, adding more water if/when necessary. I also freeze the extra liquid and use it when making rice. If you choose to use it in rice, then add a little more water to your rice than normal because the bean liquid is partly solid."
I was once pretty clueless when it came to "prepping". Follow my journey towards self-reliance as I explore gardening, food storage, canning, animal husbandry and other homesteading and survival-related topics.
Our Sad Harvest stats for 2012 - The Year of the Big Drought
1,645 chicken eggs & 124 duck eggs
-4 large bundles of oregano
-40 heads of garlic, some of which I dehydrated and processed into garlic powder
-1 bushel of onions
13 half-pints of blackberry jam
1 gallon of green bell peppers
4 pints of frozen blackberries
2 heritage turkeys (and after we ate them 8 pints of turkey bone broth)
Harvest 2011 (not counting what we ate fresh)
16 family-sized packages of green beans 4 gallons of green peppers 1 gallon of jalapenos 1 gallon of poblano peppers
9 pints of blackberries
Several batches of basil pesto
5 c. pumpkin puree
24 half -pints of blackberry jam 5 pints of dilled green beans 1 half-pint of dried parsley 3 pints of dried oregano leaves 8 quarts and a pint of spaghetti sauce 5 half-pints of salsa jam 5 pints of salsa