My freezer update posts has been derailed because our camera was loaned out for a few days.
What is a recipe with out the pictures? Cake without frosting, I tell you. Not worth it!
It’s been a busy work day during this freezer cooking/spray paint my kitchen island kind of day.
I have ten pounds of chicken cooking in some way, shape or form. I made up lots of turkey bacon, and then used just a tad of the left over grease to fry up a huge batch of diced onions to have on hand at all times.
So here is a little video tutorial on what I did with my freezer cooking day. You will want to know just how easy it is to make re-fried beans that taste like you stepped out of a Mexican Restaurant.
(My ten year old taped this for me, just in case you’re wondering why there’s this “I’m rocking on a boat” type of feel. And yes, you’ll be able to tell, I didn’t even comb my hair or spruce up for you all…it’s really a work day – be kind. )
Crock pot Refried Beans: Ingredients
Often, I will make up the batches of beans with little seasoning and then season to taste once the beans have cooked. Here is a basic recipe if you want to add in the seasoning right into the crock pot. Note, you can’t go wrong with this. Just mix and match the seasoning depending on what you like.
- 1 onion, peeled and halved
- 3 cups dry pinto beans, rinsed
- 1 fresh jalapeno pepper, seeded and chopped or one can of green chilis
- 2 tablespoons minced garlic
- 2 teaspoons salt
- 2 Tbs taco seasoning
- 1/4 teaspoon ground cumin, optional
- 9 cups water
- Place all the ingredients into a slow cooker. Pour in the water and stir to combine. Cook on High for 8 hours, adding more water as needed. If more than 1 cup of water has evaporated during cooking, then the temperature is too high.
- Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with masher.