These are as good or better than any of the reduced fat refried beans in a can. They're also a lot cheaper! If you prefer the extra fat they can be cooked in a pan with a little fat after they are done. I served mine with sauteed veggies and some brown rice for P2.
Makes about 8 1/2 cup servings
2 cups of dried pinto beans
1 1/2 yellow onions
1 1/2 red onions
5 whole garlic cloves
1.5 T cumin
2 tsp coriander
Soak the beans overnight
Put the beans in the crockpot & cover with water, about 1 inch over the beans.
Stir in the cumin and coriander.
Peel and cut the onions & garlic in half & add to crockpot.
Cook on low for 8-10 hours, or until the beans are tender. I used the full 10 hours.
Discard onions. If there is a lot of extra liquid drain some and save it. Mash the beans with a potato masher. Season to taste.
The original recipe called for removing the garlic too but that seemed wrong. I added a generous amount of a Mexican seasoning blend to mine. Next time I will make them with black beans.
Baby steps, getting back on track 2015. Moving the next 10 lbs by the end of the summer.
Maintaining 48 lb loss since 2008, working off regain to a sensible maintenance level. 63 lbs and counting!