Slow Cooked Tequila 'Refried' Beans-
Inspired by Susi's Kochen Und Backen Adventures
3 cups dry pinto beans, rinsed and picked over
4 cups water
4 cups chicken broth
1 Tbsp. olive oil
1 medium onion, chopped
2 fresh jalapeno peppers, seeded and chopped
2 garlic cloves, minced
1 tsp. dried oregano
1 tsp. ground cumin
½ tsp. ground coriander
2 Tbsp. lime tequila, optional
½ cup to 1 cup milk
The juice of 1 lime
3½ tsp. salt, or to taste
Pepper to taste
Place the dry beans, water, and chicken broth into a slow cooker. Cook covered on HIGH for 8 hours. Strain and pour beans back into slow cooker.
Heat olive oil in a skillet over medium heat. Add chopped onions and jalapenos. Cook until tender. Add minced garlic and cook 1 minute more. Remove from heat.
Add the sauteed vegetables to the slow cooker along with the oregano, cumin, coriander, and tequila. Mash the beans with a potato masher, adding milk a little at a time, until you reach the desired consistency. Cover and cook on LOW, stirring often, for 1 hour. Stir in lime juice, salt and pepper. Serve with freshly sliced jalapenos and crumbled cotija cheese, if desired.
* The alcohol in the tequila will cook off. If you don't cook with alcohol, just leave it out.
* Try using half pinto beans, and half black beans. Yum!
* You can make your beans as thick/thin, creamy/chunky as you like just by altering how much you mash the beans and how much milk you add.
* I served mine with freshly sliced jalapenos, and crumbled Cotija cheese.