Cooking is not really my thing. Some people can whip up something that is delicious and unique in a matter of moments. Their food is full of flavor and is such a work of art that it almost seems a shame to eat something so amazing.
I am not one of those cooks.
Not that I’m a bad cook. I do know my way around a kitchen pretty well. I simply don’t really enjoy it.
Although I throw in a surprise every now and again, I’m pretty routine in what I cook. Each week you can count on eating chicken from a crock pot and some sort of pasta dish. Of course, I mix it up with beef tacos, enchiladas, chicken tacos, quinoa tacos, or left over pot roast tacos.
In case you missed it, we’re a Mexican food loving family. 🙂
Naturally, we’re thrilled that Saturday is Cinco de Mayo!
I had big plans forming for a Cinco de Mayo bash with some friends but then playoff hockey happen. Grr.
I’m only sorta complaining because — well, it’s playoff hockey and I do love watching me some Penguin playoff hockey.
Despite the fact that no Cinco de Mayo party is happening, I’m still planning on dishing up one of my favorites — Pintos and Cheese. Other known as Refried Beans.
Whatever the name implies, there is no frying or re-frying. And even though they take forever to make (don’t be scared!) there’s really very little work involved. The crock pot does most of the work! Woot! Woot!
Some Refrieds that you purchase in the store are prepared with animal fat. Others usually have some sort of oil or fat. But not these! Just a few simple spices, a little prep work, and you’ve got some delicious burrito eating going on!
P.S. These babies are also budget friendly! They are so much tastier than anything you can get from a can too!! Win! Win!!
Of course, because they do take time to become their best self, I prepare in bulk so I can freeze two-thirds of what I make. Re-heating is easy because you’ll have nothing to do except dump them in a pan and re-heat them. Re-heating may require a tablespoon of water if they seem a little a dry.
Un-Refried Pinto Beans
An easy and delicious burrito is on the way!
- 2 pounds pinto beans
- 2 – 4 oz cans of green chiles
- 2 tsp cumin
- 2 tsp chili powder
- 2 tsp onion powder
- 3 tsp minced garlic
- kosher salt
- Shift through bean and remove any pebbles. Rinse and place in crock pot.
- Fill crock pot almost to the top with clean water, cover, and let soak overnight.
- Remove beans from crock pot, discard soaking water, rinse beans, and return to crock pot. 4.Combine all ingredients except the salt in the crock pot. Add water until it’s 1-2 inches from the fill line in the crock pot.
- Cook on low for 8-10 hours.
- Use a slotted spoon to transfer the beans from the crock pot to an electric stand mixer. Add about 1 cup of bean-cooking water to the mixer. Do not discard the remaining water!
- Start low and mix until beans are smooth. Add salt to taste. Add bean-cooking water as needed.
The extra bean- cooking water can be discarded once you get the consistency you like. Also, because I like to have a general guideline, I use about 2 tablespoons of course, koser salt but you do you.
Usually we eat ours on tortilla shells with all the right fixings but occasionally I’ll warm up a small bowl, add some cheese, and consume them with corn chips.
What’s your favorite way to consume refried beans?