Ingredients
Scale
3 cups dried pinto beans
1 large onion, chopped {or 4 tablespoons dehydrated}
4 tablespoons diced jalapeños
4 tablespoons butter
1 teaspoon salt
water
Instructions
- Rinse dried pinto beans.
- Toss beans in the slow cooker.
- Add enough water to cover the beans a 1/2 inch.
- Add chopped onion, butter and salt and jalapeños.
- 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 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 more on the chunky side.
- Place beans in portion sized freezable containers and freeze overnight.
- Pop frozen bean “pucks” in a freezer zip baggie and store until ready to use.