In honor of Cinco de Mayo today, check out Sherry’s Crock Pot Re-Fried Beans! An absolute favorite in her house…
3 cups dried pinto beans
5 cloves garlic, minced or pressed
1 medium onion, chopped
1 green bell pepper, chopped
1 jalapeno pepper, seeded and diced
2 tablespoons lard
1 tablespoon ground cumin
1/4 teaspoon cayenne pepper
8 cups water
1 1/2 teaspoons kosher salt
In large skillet melt lard over medium heat. Add onion, bell pepper and jalapeno. Sauce for 8-10 minutes or until soft and translucent. Remove pan from heat.
Place beans, cumin, cayenne and sautéed vegetables in a Crock pot. Cover with 8 cups of water.
Cover pot and cook on high setting for 8 hours, undisturbed.
After the 8 hours, drain beans in a large colander, reserving about 1 cup of the bean liquid. Transfer beans to a clean bowl.
Using an immersion blender blend the beans until just about smooth, adding leftover bean liquid as needed if too thick.
Season with salt and serve.