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Easy Mexican Side Dish Recipes – Refried Beans

  • Author: Mavis Butterfield

Ingredients

Scale

3 cups dried pinto beans
1 large onion, chopped {or 4 tablespoons dehydrated}
4 ounces Diced green chiles
4 tablespoons butter
1 teaspoon salt
water


Instructions

Place dried beans in a large bowl and cover with 3 inches of cold water.  Cover and let sit overnight.

In the morning, drain the liquid off the beans, rinse, then toss them in the slow cooker. Add enough water to cover the beans a 1/2 inch.

Add the chopped onion, butter and salt.  Cook on low for 8 hours or high for 5 hours. Adding a little extra water if necessary.

When the beans have finished cooking, place 2 – 3 cups of the mixture in a blender {I used a Blentec} and pulse until you reach the consistency you like.

Repeat the process until you have pureed all your beans. Some people like their refried beans super pureed like they serve in Mexican restaurants, and some people prefer them with bits of bean chunks still in them.  It’s totally up to you.

Top with cheese, sour cream, guacamole, or what ever you like.