Slow Cooked Tequila 'Refried' Beans

These beans aren't actually refried because they are made completely in the slow cooker, not fried. They are much healthier than traditional refried beans and pack a lot more flavor. These beans are thick and creamy with a hint of lime and a kick of tequila. You could definitely keep out the jalapenos and tequila if that's not your sort of thing, but I would recommend sticking to the recipe. Trust me. These are by far the best refried beans I've ever had. If you haven't tried homemade refried beans yet... Do it. Now. :)

-Jess


Slow Cooked Tequila 'Refried' Beans-
Inspired by Susi's Kochen Und Backen Adventures
Printable Recipe

Ingredients-
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


Directions-
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.


Tips:
   * 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.


Delicious! :)