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Breakfasts
Mexican Beans & Refried Beans
Here’s my version for beans cooked in the crockpot, and how to use the leftovers as refried beans. Of course, you can cook them on the stovetop too, just simmer pre-soaked beans for a couple of hours until tender. This is just a basic bean recipe – if you are cooking beans with tomatoes, vinegar or sugar in them, don’t add them until the beans are completely cooked as they prevent the beans from cooking.
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Mexican Beans/ Refried Beans
Ingredients
Units
5 1/2 cups (2lbs) dry pinto or black beans
3 – 3 1/2 litres water, as needed
1 Tbsp garlic powder
3 tsp cumin
1/4 cup olive oil
1/4 cup butter (or ghee)
2 medium onions, chopped
2 – 4 cloves garlic, minced
chopped fresh chillies to taste
1 Tbsp cayenne pepper or 3 Tbsp chilli powder
4 Tbsp ground cumin seed
2 tsp dried oregano
2 tsp fine sea salt and pepper, to taste
Instructions
1. Sort and wash the beans rinsing well, and discard water.
2. Place beans, water, garlic powder and cumin powder in a crockpot and cook on low overnight, or for about 9 hours, until very tender.
3. Once beans have been cooked, drain most of the liquid off and reserve. (Leave about 1 cup of water in the beans so they’re not dry, Leave beans in the crockpot on low.
4. Add onions, garlic and chilli to a Thermomix bowl and chop 4sec/speed 6. Add oil, and butter and sauté for 5 min/100C/speed 1.
5. Add the sautéed mixture to the beans along with cayenne pepper, ground cumin seed, dried oregano and salt and pepper to taste.
6. Serve beans over brown rice topped with red onion rings, fresh parsley, boiled eggs and smoked paprika.
Variations
Mexican Bean Soup: Leave cooking water in the crockpot. Follow the recipe to step 5. Add the sautéed mixture, cayenne pepper, ground cumin seed and dried oregano along with 1/2 cup red wine vinegar, 1/4 cup honey and salt and pepper to taste. Serve hot with my Gluten Free Artisan Bread.
Refried Beans: Follow the recipe until step 3. Once beans have cooked, drain completely, reserving liquid. Add the beans to a Thermomix bowl, and mash roughly for 7 sec/speed 3, adding some reserved liquid until they reach the desired consistency. Serve in burritos or on tostadas, as a side dish or topped with grated cheese and salad if desired.
Mmm…I should post my refried bean recipe! It’s a staple. Have you ever used lard with them? So yummy!
Oh please can you mommustwrite – I’m desperate for a decent refried beans recipe and can’t find one from googling!
I’ve never used lard – feel free to post your recipe here! Jo.
Hi Jo 🙂 just wondering if this can be made using just the thermomix instead of a crock pot? Thanks!
Chrissie