Homemade Refried Beans

In the morning I had put kidney, pinto and black beans (which I had soaked overnight) into the slow cooker, covered with water just above the beans, tossed in some Kombu (seaweed) and let her rip. I put them on High, per the recommendation of several slow cooker cookbooks, which said that would take 8-12 hours. We were gone for longer, so my beans were past being cooked, plump, together and firm. But, it didn’t really bother me since my plan had been to make my own refried beans. Goes well wrapped up with homemade guacamole.

ingredients

3 cups cooked beans, kombu removed
1 tbsp leftover chipotle paste from Friday’s recipe
2 tbsp oil
1 small onion, minced
2 tsp fresh ground cumin
salt and fresh pepper
2-3 tsp peri-peri seasoning (optional)

directions

Heat oil in a large skillet over medium heat. Sautee onions until soft about 5 mins. Add cumin, stir to combine. Add remaining ingredients and mash the beans as you stir. Cook 7-10 mins and adjust seasoning, in my case, add more peri-peri.

Source: Devon