Friday, April 17, 2015

Not Fried Refried Beans


2 lbs. dry Romano beans (I do the whole 2 lb bag and freeze some)
8 cups water
3 tbsp of olive oil
1 tbsp cumin
2 tbsp Tex max seasoning  
salt to taste

10 roasted chilaca/poblano peppers 

2 cups of grated Munster or Mozzarella cheese 


Pour the beans into a large bowl, cover with water, rinse and drain the beans.

Place beans, 8 cups of water, olive oil, cumin, Tex-max and salt in the slow cooker.

Give it a stir, cover and cook on high for 4-6 hours. 

Check the beans halfway through, if it looks like most of the water has evaporated, add a bit more to get the beans covered and again, stir and place lid back on.

The beans are done when you can push the back of a spoon against them and they mash up easily. 

With a potato masher or a hand blender, mash or blend beans.  

It won't take long as they will be very soft.  Mash as much as you like - leaving them a bit chunky, or mashing longer to make them smoother. 

Roast, peel, seed and chop the peppers. 

After beans are blended add chopped roasted peppers, cheese and stir it all together. 

Serve immediately hot on tostadas, as nacho dip, side dish, in a flour tortilla as a burrito, taco filling, tamale filling, mix with rice and other dishes for later, they freeze well too, I freeze them in serving-size portions to make huevos rancheros.

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