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There's a little Mexican store down the street called La Tiendita that sells fresh hot corn tortillas on Fridays and Saturdays. Goodness they're delicious when they're hot and fresh! The ones in the grocery store just don't compare. Someday I'll try making my own. For now, it's La Tiendita for me. It sounds so good, I think I'll go plunk down my $2 plus tax and get a big stack and make up some refried beans for tonight.
Here's my refried bean recipe. It makes enough for my family of 6 with plenty of leftovers.
4 cups of pinto beans (2 lbs.)
1 small onion, chopped
3-5 garlic cloves, chopped
2 T canola oil
Put the beans in a colander. Sort out all the uglies and broken beans. Then rinse them well in cool water, continuing to look for bad ones.
Now put everything in a your Crock Pot. Cook on high for around 7 or 8 hours. If you have a smallish Crock Pot, you'll want to halve this recipe. If you run out of time, you can put them on the stove to finish them up. You can also just cook them on the stove for 2-3 hours. You want them good and soft. Now add salt to taste, usually at least a tablespoon. Don’t put it in until your beans are soft, or they’ll be tough.
Now, put 3 or 4 ladles full of beans and juice in a large skillet. I spray mine with cooking spray first. Over medium heat, mash the beans until they have the consistency of refried beans. If you want to, add some shredded cheddar, Pepper Jack, or Monterrey Jack cheese. Now they’re ready to wrap up in warmed tortillas for burritos or use for dip with chips.
You'll be so glad you tried this.
Laura
Happy at Home
Photo Credit: Roxy Jones via Pixabay
