My mom makes THE BEST homemade refried beans!
I love Mexican food, so this would definitely be one of my favorite dinners! You can use these beans for anything! Burritos, chimichungas, bean dip or as a great side to your mexican meal! My mom has been making these beans since I was little. Ever since, I haven’t been able to eat canned refried beans, that’s how good they are!
HOMEMADE REFRIED BEANS
**These proportions are assuming you have a large crock pot- 5 qt**
Put about 2 inches (about 3 cups) of dry pinto beans into crock-pot. (Wash and rinse beans first)
Fill crock-pot nearly to the top with water
5 chicken bouillon cubes
1 Tbsp. garlic salt
1/2 medium sweet onion (Don’t chop up onion, just put half of onion on beans)
Cook on high until beans are soft. (stir occasionally during cooking process. You may have to add more water as beans absorb water.)
Strain beans or pour off juice, saving the juice in a separate bowl.
Add 1/2 cup of butter and a small amount of juice that beans cooked in.
Use a hand blender to mash beans. Add juice and blend to obtain desired consistency. You want to leave beans a little runny as they will set up quite fast.