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Refried Beans Without the Refry

Reviewed: Mar. 3, 2013
Hands down, my most requested recipe! A regular staple in my kitchen, my family and friends all love these beans, and swear that they just cannot eat those canned, pasty versions now that they have had these. I regularly feed my teenage son and his friends these in burritos, and they just keep coming back for more. A crew of hungry teenagers will go through an entire crock! I only do a few things different ~ I omitted the jalapeno, I just didn't have any on hand, and when I did and I added it, we didn't notice much of a taste difference. I also bumped up the cumin to a full tsp., and I throw in a good tbs. of Taco Seasoning as well. I chopped the onion up more, just to distribute it in the crock. I use the Trader Joe's frozen garlic cubes, about 4-5. When the beans are done, I simply drain out the liquid (but reserve a cup full), and use my immersion blender to give em a a good whirl for a few minutes, and drizzle back in the reserved water until the desired consistency is reached. This way you can serve them right in the crock so they stay warm. We like them creamy, but you can leave them lumpy by just not blending as much. They do not taste overly salty, as that salt water is all drained out at the end. If you want a little kick, any type of chile added is great. I added some Albuquerque Hatch green (hot) chiles that a friend gave me to the last batch and it was outstanding!
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