Cool Beans

A good side dish of beans is essential to any Mexican dish. We love this recipe I found on allrecipes.com, although I made a few changes.



Refried Beans
(adapated from allrecipes.com)

Ingredients:
1 onion, peeled and diced
3 cups dry pinto beans, rinsed
1 TBSP. diced chipotle with adobo sauce*
2 TBSP. minced garlic
2 tsp. black pepper
1/2 tsp. cumin
9 cups chicken broth

Directions
1. Place all ingredients in slow cooker, stir to mix. Cover and cook on high for 8 hours or until beans are soft, adding more water if needed. (I never needed to.)

2. Once the beans are soft, drain most of the liquid, reserving it to add if needed to attain desired consistency, and mash with a potato masher or fork.

I actually only mash a small amount as needed, then I can use the beans in other recipes too.

*I buy a can of chipotle chiles in adobo, diced them all really finely, scoop a tbsp at a time onto a cookie sheet covered with foil that has been spayed with oil, freeze for about an hour, then place them altogether in baggie in my freezer, then I can just grab one out when I need it for a recipe.

Coming up...our favorite way to use up the beans!