When I made the taco casserole, I used canned refried beans but I really don’t like using cans. Elana recommended a recipe to me that I modified for smaller portions, and added a few twists to suit our taste.
I hereby promise to not used canned beans again. With a little planning, you should be all set with these. They really taste very different. Sorry I forgot to take a pic before pureeing them. i will remedy that the next time I make them.
I have two recipes for these. One, the beans served as is, and another, I refried a few of them in ghee with aromatics and it changed their taste entirely. I’d suggest you make a pot and split into three. Save one batch whole and use in tacos, as a side, etc. Refry a batch according to the recipe as a slightly different variation on it, and use the third batch for the taco casserole
- 1/2 onion, peeled and chopped
- 1 cups dry pinto beans rinsed
- ½ jalapeno, seeded and chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 teaspoons ground cumin
- 1 teaspoon ancho chile powder
- 2.5 cups water
- Combine all ingredients in slow cooker.
- Cook on high for 8 hours or overnight .
- Separate into three batches if desired.
- Leave one batch with whole beans to use in soups, casserole, tacos, etc.
- Puree the rest with a hand blender.
I am not a registered dietician or nutritionist. Nutritional information is provided a courtesy, and can vary depending on the exact ingredients you use.
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