Refried Beans From Scratch

Refried Beans From Scratch

Servings 12-15

Cook Time:  All-day

• 2 pounds                           Dried Pinto Bean
• 1 cup                                 Chicken Broth
• 3 Tablespoons                   Shortening
• 1                                        Onion, Chopped finely
• 1                                        Jalapeno stemmed, seeded and chopped finely
• 1                                        Poblano stemmed, seeded and chopped finely
• 1/2 teaspoon                      salt
• 4 cloves                             Garlic
• 1/2 teaspoon                      Cumin

First thing in the morning prepare the pinto beans by sorting, rinsing and placing in a large slow cooker.  Fill to the top with water, add salt to taste.  Turn to high and cook until tender.  Usually, about 5-6 hours.

Split the beans in half after draining any remaining water.  Half can be put in a gallon ziplock and frozen to use the next time you want to make refried beans.  Remove one cup of the beans to be reserved for later from the remaining beans.  Place the rest of the beans in a food processor with 1/2 cup of chicken broth.  Process until smooth.  

Melt the shortening in a castiron skillet or electric skillet over medium-high, until melted.  Add onions, jalapeno and poblano cook until they have softened and the onions are clear.  

Add garlic and cumin.  Cook until fragrant.

Reduce heat and add processed beans, salt, and rest of chicken broth.  Cook until they are hot and desired consistency.

Leftover beans freeze nicely and can be heated again for another meal.