Refried Beans

The name isn’t actually true.  I didn’t actually recook these.  They really should be “mashed and seasoned beans,” but that just doesn’t have the same ring to it, and it is a highly unlikely google search.

 

Ingredients:

3-4 cups cooked and mashed pinto beans, or 2 cans of pinto beans, drained

1/4 tsp cumin

1/4 tsp chili powder

1/4 tsp salt

1 clove garlic, minced

1 can of rotel with juice (10 oz can)

Juice of half a lime

 

Directions:

Soak beans overnight.  Drain and put in crockpot.  Cover with water with an additional inch of water on top of beans.  Cook on low all day (6-8 hours).

Drain water.  Mash beans (I used an immersion blender.)  Add in all ingredients and stir well.  May be served as a side dish or used as the bean portion of my enchiladas.